The effect of cooking on veterinary drug residues in food: 7. ivermectin

被引：0
|
作者：
Rose, MD [1 ]
Farrington, WHH [1 ]
Shearer, G [1 ]
机构：
[1] CSL, Food Sci Lab, Norwich NR4 7UQ, Norfolk, England
来源：
FOOD ADDITIVES AND CONTAMINANTS | 1998年 / 15卷 / 02期
关键词：
ivermectin; cooking; stability; veterinary drug residues;
D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The stability to heat and cooking in ivermectin was investigated. The drug was insufficiently soluble in water to allow the effect of heating in simple aqueous solutions to be studied. The effect of a range of cooking processes was investigated on pig muscle and liver, cattle muscle and liver and salmon muscle. The drug was found to be stable to the effect of cooking. Some leaching of ivermectin with juices as they exuded from the foods as they were cooked was observed; in one case this amounted to about 50% of the total residue.
引用
收藏
页码：157 / 161
页数：5
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