The effect of cooking on veterinary drug residues in food: 7. ivermectin

Food Additives and Contaminants

Volumn 15, Issue 2, 1998, Pages 157-161

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

^a CSL Food Science Laboratory   (United Kingdom)

Author keywords

Cooking; Ivermectin; Stability; Veterinary drug residues

Indexed keywords

DRUG RESIDUE; IVERMECTIN;

ARTICLE; CATTLE; COOKING; DRUG STABILITY; LIVER; MUSCLE; PRIORITY JOURNAL; SALMON; SWINE;

EID: 0031919519     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652039809374625     Document Type: Article

References (5)

1. Debuf, Y. (editor), 1991, The Veterinary Formulary (London: The Pharmaceutical Press).
2. 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. Official Journal of the European Communities, L73, 19.3.1992, pp. 8-14.
3. Nordländer, I., and Johnsson, H., 1990, Determination of ivermectin in swine tissues—an improved clean-up procedure using solid phase extraction. Food Additives and Contaminants, 1, 7982.
4. Rose, M. D., Shearer, G., and Farrington, W. H. H., 1996, The thermal stability and effect of cooking on veterinary drug residues in food. Proceedings of Euroresidues III conference, 6-8 May 1996, Veldhoven, The Netherlands, edited by N. Haagsma and A. Ruiter, pp. 829-834.
5. Slanina, P., Kuivinen, J., Ohlsen, C., and Ekström, L.-G., 1989, Ivermectin residues in the edible tissues of swine and cattle: effect of cooking and toxicological evaluation. Food Additives and Contaminants, 6, 475-481.