Household Cooking Reshapes the Fate of Antibiotic Residues in Fish Alongside Changes in Tissue Water State and Microstructure
Household cooking reshapes antibiotic exposure from fish not merely by reducing parent residues, but by redistributing and transforming mixtures ultimately consumed. Here, 60 antibiotics were surveyed in 10 commercial aquatic products, and snakehead fish (Channa argus) was selected as a model to compare boiling, stea...