The effect of cooking on veterinary drug residues in food; 5. Oxfendazole

Food Additives and Contaminants

Volumn 14, Issue 1, 1997, Pages 15-26

  Rose, M D ^a   Shearer, G ^a   Farrington, W H H ^a  

^a CSL Food Science Laboratory   (United Kingdom)

Author keywords

Anthelmintic; Cooking; Metabolites; Oxfendazole; Stability; Veterinary drug residues

Indexed keywords

AMINE; DRUG METABOLITE; DRUG RESIDUE; FENBENDAZOLE; OIL; OXFENDAZOLE; SULFONE;

ARTICLE; CATTLE; COOKING; DRUG HALF LIFE; DRUG ISOLATION; DRUG LIVER LEVEL; FOOD CONTAMINATION; FOOD STORAGE; HYDROLYSIS; MASS SPECTROMETRY; PRIORITY JOURNAL; PROTEIN BINDING; THERMOSTABILITY; VETERINARY MEDICINE; WATER SAMPLING;

BOS TAURUS;

EID: 0031039613     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652039709374493     Document Type: Article

References (10)

1. FAO, 1989, Residues of some veterinary drugs in animals and foods- albendazole. Monograph prepared by the Thirty-Fourth Meeting of the Joint FAO/WHO Expert Committee on Food Additives (Geneva: WHO).
2. Farrington, W. H. H., Chapman, S., and VLER, D., 1990, A method for benzimidazole-type anthelmintics at trace residue levels in animal tissues. Proceedings of the Euroresidue Conference on Veterinary Drugs in Food, Noordwijkerhout, the Netherlands, 21-23 May 1990, edited by N. Haagsma, A. Ruiter and P. B. Czedic-Eysenberg (Utrecht: University of Utrecht Faculty of Veterinary Medicine), pp. 185-188.
3. Friar, P. M. K.., and Reynolds, S. L., 1991, The effects of microwave baking and oven baking on thiabendazole residues in potatoes. Food Additives and Contaminants, 8, 617-626.
4. Friar, P. M. K., and Reynolds, S. L., 1984, The effect of home processing on postharvest fungicide residues in citrus fruit: residues of imzalil, 2-phenylphenol and thiabendazole in ‘home-made’ marmalade, prepared from Late Valencia oranges. Food Additives and Contaminants, 11, 57-70.
5. HMSO, 1991, Statutory Instrument No 2843. FOOD The Animals, Meat and Meat Products (Examination for Residues and Maximum Residue Limits) Regulations 1991 (London: HMSO).
6. Rose, M. D., Argent, L. C., Shearer, G., and Farrington, W. H. H., 1995a, The effect of cooking on veterinary drug residues in food: 2. levamisole. Food Additives and Contaminants, 12, 185-194.
7. Rose, M. D., Shearer, G., and Farrington, W. H. H., 1995b, The effect of cooking on veterinary drug residues in food: 3. sulphamethazine (sulphadimidine). Food Additives and Contaminants, 12, 739-750.
8. Rose, M. D., Shearer, G., and Farrington, W. H. H., 1995c, The effect of cooking on veterinary drug residues in food: 1. clenbuterol. Food Additives and Contaminants, 12, 67-76.
9. Rose, M. D., Bygrave, J., Shearer, G., and Farrington, W. H. H., 1996, The effect of cooking on veterinary drug residues in food: 4. oxytetracycline. Food Additives and Contaminants, 13, 275-286.
10. WHO, 1991, Toxicological evaluation of certain veterinary drug residues in food. World Health Organization Additives Series No. 29 (Geneva: WHO), pp. 79-106.