Stability studies of the metabolites of nitrofuran antibiotics during storage and cooking

Food Additives and Contaminants

Volumn 24, Issue 9, 2007, Pages 935-942

  Cooper, K M ^a   Kennedy, D G ^b  

^a QUEEN'S UNIVERSITY BELFAST   (United Kingdom)

^b AGRI FOOD AND BIOSCIENCES INSTITUTE   (United Kingdom)

Author keywords

Cooking; Food BRAND; Freezer storage; Metabolites; Nitrofurans; Semicarbazide; Stability

Indexed keywords

1 AMINOHYDANTOIN; 3 AMINO 2 OXAZOLIDINONE; 3 AMINO 5 MORPHOLINOMETHYL 2 OXAZOLIDINONE; ANTIBIOTIC AGENT; DRUG METABOLITE; NITROFURAN; OXAZOLIDINONE DERIVATIVE; SEMICARBAZIDE; UNCLASSIFIED DRUG;

ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; COOKING; DRUG STABILITY; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD INDUSTRY; FOOD PACKAGING; FOOD SAFETY; FOOD STORAGE; FRYING; HEALTH HAZARD; LIVER; MUSCLE; NONHUMAN; PRIORITY JOURNAL; RESIDUE ANALYSIS; SWINE;

ANIMALS; ANTI-INFECTIVE AGENTS, URINARY; CARCINOGENS; COOKERY; DRUG STABILITY; FOOD CONTAMINATION; FOOD HANDLING; HYDANTOINS; LIVER; MEAT; MORPHOLINES; MUSCLES; NITROFURANS; OXAZOLIDINONES; REFRIGERATION; SEMICARBAZIDES; SWINE;

SUIDAE;

EID: 34547932625     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030701317301     Document Type: Article

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