THE EFFECT OF COOKING AND STORAGE ON FLORFENICOL AND FLORFENICOL AMINE RESIDUES IN EGGS

FİLAZİ A., ŞİRELİ U. T., YURDAKÖK DİKMEN B., AYDIN F. G., Kucukosmanoglu A. G.

ITALIAN JOURNAL OF FOOD SCIENCE, cilt.27, sa.3, ss.351-356, 2015 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 27 Sayı: 3
  • Basım Tarihi: 2015
  • Dergi Adı: ITALIAN JOURNAL OF FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.351-356
  • Anahtar Kelimeler: cooking, egg, florfenicol, florfenicol amine, residue, storage, VETERINARY DRUG RESIDUES, ANTIMICROBIAL ACTIVITY, ANTIBACTERIAL AGENTS, HEAT-STABILITY, STRUCTURAL DEGRADATION, ANTIBIOTIC-RESIDUES, COLD-STORAGE, OXYTETRACYCLINE, TISSUES, WATER
  • Ankara Üniversitesi Adresli: Evet

Özet

The aim of this study was to evaluate the effects of storage conditions (room temperature, refrigerator) and cooking methods (frying, boiling) on florfenicol (FF) and florfenicol amine (FFA) residue levels in eggs. Without any significant difference between storage conditions at 20 degrees C and + 4 degrees C, residue levels decreased within days, but were still present on day 28. Frying and boiling for 1 and 5 min yielded similar results to the storage conditions just described; there was a significant decrease in residue levels, but still not enough for decomposing. These findings indicate that FF and FFA residues are heat-labile.