2020
DOI: 10.1016/j.watres.2020.115699
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Efficient detection and assessment of human exposure to trace antibiotic residues in drinking water

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Cited by 144 publications
(37 citation statements)
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“…In particular the MSC denovo (0.004μg/L) was considerably lower than quinolone concentrations found in foodstuffs such as meat products, milk and water in China and elsewhere (Fig. 3) [26-30]. The consumption of foods with high quinolone concentrations has been found to be associated with high urinary and faecal concentrations of quinolones in humans [38-41].…”
Section: Discussionmentioning
confidence: 99%
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“…In particular the MSC denovo (0.004μg/L) was considerably lower than quinolone concentrations found in foodstuffs such as meat products, milk and water in China and elsewhere (Fig. 3) [26-30]. The consumption of foods with high quinolone concentrations has been found to be associated with high urinary and faecal concentrations of quinolones in humans [38-41].…”
Section: Discussionmentioning
confidence: 99%
“…1)[26-28]. Not even drinking water from taps (median quinolone concentration 0.270 μg/L) [29] and bottled water [30] in China is free of quinolones and other antimicrobials.…”
Section: Introductionmentioning
confidence: 99%
“…[1][2][3] Many researchers have reported on the occurrence and behavior of APIs in aquatic environments, and the levels of contamination by APIs, including analgesics, antiphlogistics, lipid regulators, and antidepressants in the aquatic environment, with levels ranging from less than a nanogram to micrograms per liter. [1][2][3][4][5] Their presence in drinking water has been reported by WHO, 6) and reported in countries such as the U.S.A., [7][8][9] China, 10) and Japan. 11) Furthermore, the risk they pose to the environment is an established issue.…”
Section: Introductionmentioning
confidence: 90%
“…Approximately 30–90% of consumed antibiotics were excreted in urine and faeces as parent compounds and/or metabolites. In addition, 70–80% of the antibiotics used in animal feeding also end up in food due to incomplete removal of antibiotics ( Ben et al, 2019 ). Prolonged exposure of microorganisms to such conditions could transform them into “superbugs”.…”
Section: Introductionmentioning
confidence: 99%