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Effect of cooking and cold storage on biologically active antibiotic residues in meat

Published online by Cambridge University Press:  25 March 2010

J. J. O'Brien ,
N. Campbell  and
T. Conaghan
J. J. O'Brien
Affiliation:
Department of Agriculture, Veterinary Research Laboratories, Stormont, Belfast BT4 3SD
N. Campbell
Affiliation:
Department of Agriculture, Veterinary Research Laboratories, Stormont, Belfast BT4 3SD
T. Conaghan
Affiliation:
Department of Agriculture, Veterinary Research Laboratories, Stormont, Belfast BT4 3SD
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Summary

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An investigation was undertaken to see if cooking or cold storage would destroy or decrease the level of biologically active antibiotic in tissues from animals given therapeutic doses of antibiotic on three occasions prior to slaughter. The effects of cooking and cold storage on the biological activity of the residues of ampicillin, chloramphenicol, oxytetracycline, streptomycin and sulphadimidine were varied; in some instances the effects were minimal, in others nil.

Type
Research Article
Information
Journal of Hygiene , Volume 87 , Issue 3 , December 1981 , pp. 511 - 523
Copyright
Copyright © Cambridge University Press 1981

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