Stability of chloramphenicol residues in shrimp subjected to heat processing treatments

Food Microbiology

Volumn 23, Issue 1, 2006, Pages 47-51

  Shakila, R Jeya ^a   Vyla, S Aunto Princy ^a   Saravana Kumar, R ^a   Jeyasekaran, G ^a   Indra Jasmine, G ^a  

^a MADRAS VETERINARY COLLEGE   (India)

Author keywords

Chloramphenicol; Cooking; Retorting; Shrimp; Stability

Indexed keywords

ANTIINFECTIVE AGENT; CHLORAMPHENICOL; DRUG RESIDUE;

ANIMAL; ARTICLE; CHEMISTRY; FOOD CONTAMINATION; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HUMAN; METHODOLOGY; PENAEIDAE; PHOTOBACTERIUM; SAFETY; SHELLFISH; TEMPERATURE; TIME;

ANIMALS; ANTI-BACTERIAL AGENTS; CHLORAMPHENICOL; CONSUMER PRODUCT SAFETY; DRUG RESIDUES; FOOD CONTAMINATION; FOOD HANDLING; HUMANS; PENAEIDAE; PHOTOBACTERIUM; SHELLFISH; TEMPERATURE; TIME FACTORS;

FENNEROPENAEUS INDICUS; PHOTOBACTERIUM LEIOGNATHI;

EID: 20544478463     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fm.2005.01.012     Document Type: Article

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