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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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
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spelling doaj-36db248fbe6e4483b323cc5c690750d02020-11-25T03:58:19ZengChiriotti EditoriItalian Journal of Food Science1120-17701120-17702015-09-0127335135610.14674/1120-1770/ijfs.v27845THE EFFECT OF COOKING AND STORAGE ON FLORFENICOL AND FLORFENICOL AMINE RESIDUES IN EGGSAyhan Filazi0Ufuk Tansel Sireli1Begum Yurdakok Dikmen2Farah Gonul Aydin3Asli Gul Kucukosmanoglu4Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Ankara UniversityDepartment of Food Hygiene and Technology, Faculty of Veterinary Medicine, Ankara UniversityDepartment of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Ankara UniversityDepartment of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Ankara UniversityDepartment of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Ankara UniversityThe 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.http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/278
collection DOAJ
language English
format Article
sources DOAJ
author Ayhan Filazi
Ufuk Tansel Sireli
Begum Yurdakok Dikmen
Farah Gonul Aydin
Asli Gul Kucukosmanoglu
spellingShingle Ayhan Filazi
Ufuk Tansel Sireli
Begum Yurdakok Dikmen
Farah Gonul Aydin
Asli Gul Kucukosmanoglu
THE EFFECT OF COOKING AND STORAGE ON FLORFENICOL AND FLORFENICOL AMINE RESIDUES IN EGGS
Italian Journal of Food Science
author_facet Ayhan Filazi
Ufuk Tansel Sireli
Begum Yurdakok Dikmen
Farah Gonul Aydin
Asli Gul Kucukosmanoglu
author_sort Ayhan Filazi
title THE EFFECT OF COOKING AND STORAGE ON FLORFENICOL AND FLORFENICOL AMINE RESIDUES IN EGGS
title_short THE EFFECT OF COOKING AND STORAGE ON FLORFENICOL AND FLORFENICOL AMINE RESIDUES IN EGGS
title_full THE EFFECT OF COOKING AND STORAGE ON FLORFENICOL AND FLORFENICOL AMINE RESIDUES IN EGGS
title_fullStr THE EFFECT OF COOKING AND STORAGE ON FLORFENICOL AND FLORFENICOL AMINE RESIDUES IN EGGS
title_full_unstemmed THE EFFECT OF COOKING AND STORAGE ON FLORFENICOL AND FLORFENICOL AMINE RESIDUES IN EGGS
title_sort effect of cooking and storage on florfenicol and florfenicol amine residues in eggs
publisher Chiriotti Editori
series Italian Journal of Food Science
issn 1120-1770
1120-1770
publishDate 2015-09-01
description 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.
url http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/278
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