Effect of household boiling on ciprofloxacin and enrofloxacin residues in cow milk from Dhaka, Bangladesh: paired HPLC-UV screening and dietary exposure assessment
A study of 120 cow milk samples from Dhaka, Bangladesh, found that while 15 minutes of household boiling significantly reduced ciprofloxacin and enrofloxacin residue levels, it failed to bring the vast majority of contaminated samples below the EU maximum residue limit, leaving dietary exposure risks largely unchanged.