“…Direct exposure of antibiotics through animal‐based food products has been studied in beef (Carretero et al, 2008), eggs (Donoghue et al, 1996), honey (Sheridan et al, 2008), milk (Mitchell et al, 1998), pork (Berends et al, 2001), and poultry (Vandenberge et al, 2012). Maximum residue levels of antibiotic compounds in animal food products are largely regulated in developed countries (Passantino and Russo, 2008). Antibiotics, including sulfonamides and tetracyclines, have been detected in dust originating from livestock facilities, and it is postulated that this material could be transported very long distances (Hamscher et al, 2003; McEachran et al, 2015).…”