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

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

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˚C and +4˚C, resid...

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Bibliographic Details
Main Authors: Ayhan Filazi, Ufuk Tansel Sireli, Begum Yurdakok Dikmen, Farah Gonul Aydin, Asli Gul Kucukosmanoglu
Format: Article
Language:English
Published: Chiriotti Editori 2015-09-01
Series:Italian Journal of Food Science
Online Access:http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/278
Description
Summary: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˚C and +4˚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.
ISSN:1120-1770
1120-1770

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