[Content of antibiotic residues in food products].

By using the microbiological method of diffusion into agar it was noted that meat and dairy products contain residual amounts of tetracycline and penicillin from 0.01 up to 1.0 Un/g/ml, and of streptomycin--up to 2.4 Un/g. Tetracycline was more often found in the hog liver, cottage cheese and in sour cream.