The effect of cooking on veterinary drug residues in food. Part 8. Benzylpenicillin

Analyst

Volumn 122, Issue 10, 1997, Pages 1095-1099

  Rose, Martin D ^a   Bygrave, John ^a   Farrington, William H H ^a   Shearer, George ^a  

^a CSL Food Science Laboratory   (United Kingdom)

Author keywords

Antibiotic; Benzylpenicillin; Cooking; Food; Thermal stability; Veterinary drug residues

Indexed keywords

ALCOHOL; BICARBONATE; DRUG RESIDUE; OIL; PENICILLIN G;

ANALYTIC METHOD; ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; COOKING; DRUG STABILITY; DRUG TISSUE LEVEL; FOOD ANALYSIS; HALF LIFE TIME; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; THERMOSTABILITY; VALIDATION PROCESS; VETERINARY MEDICINE;

EID: 0030694158     PISSN: 00032654     EISSN: None     Source Type: Journal    
DOI: 10.1039/a702771k     Document Type: Article

References (12)

1. EEC, 1992. Council Regulation (EEC) No 675/92 Amending Annexes I and III of Council Regulation (EEC) No 2377/90 laying down a Community procedure for the establishment of maximum residue limits of veterinary medicinal products in foodstuffs of animal origin. (OJ No L 73, 19.3.1992, pp. 8-14).
2. Guay, R., Cardinal, P., Bourassa, C., and Brassard, N., Int. J. Food Microbiol., 1987, 4, 187.
3. Haagsma, N., in Proceedings of the Euroresidue II Conference on Residues of Veterinary Drugs in Food, Veldhoven, Netherlands, 3-5 May 1993, ed. Haagsma, N., Ruiter, A., and Czedic-Eysenberg, P. B., pp. 41-49.
4. Katz, S. E., Fassbender, C. A., DePaolis, A. M., and Rosen, J. D., J. Assoc. Off. Anal. Chem., 1978, 61(3), 564.
5. O'Brien, J. J., Campbell, N., and Conaghan, T., J. Hyg., 1981, 87, 511.
6. Pilet, Ch., and Toma, B., Etude sur la thermostabilité de quelques antibiotiques. Rec. Med. Vet., 1969, 145(9), 897.
7. Boison, J. O., Korsrud, G. O., MacNeil, J. D., and Yates, W. D. G., J. AOAC Int., 1992, 75(6), 974.
8. DePaolis, A. M., Katz, S. E., and Rosen, J. D., J. Agric. Food Chem., 1978, 25(5), 1112.
9. Scheibner, G., Monatsh. Veterinaermed., 1972, 27, 161.
10. Price, J. F, and Schweigert, B. S., The science of meat and meat products. Freeman, San Francisco, 2nd edn., 1971.
11. Boison, J. O. K., Salisbury, C. D.C., Chan, W., and MacNeil, J. D., J. AOAC Int., 1991, 74, 497.
12. Rose, M., Farrington, W., and Shearer, G., Food Addit. Contam., in the press.