Determination of Neomycin Residues in Eggs and Stability of Residues After Cooking
- 1 September 1978
- journal article
- research article
- Published by Oxford University Press (OUP) in Journal of AOAC INTERNATIONAL
- Vol. 61 (5) , 1103-1106
- https://doi.org/10.1093/jaoac/61.5.1103
Abstract
The procedure for neomycin residues used a surfactant to improve extraction, a centrifuge step to eliminate solids that interfere with the diffusion of the antibiotic, and a heat treatment to destroy interfering lysozyme activity. The use of Bacillus stearothermophilus and a 65°C incubation yielded a rapid assay with a sensitivity of 0.2 μg neomycin activity/g egg. Frying eggs caused little or no loss of activity, poaching resulted in 25% loss, and soft boiling and hard boiling caused little or no loss of applied activity. Neomycin residues in eggs were quite stable to normal egg preparation procedures.This publication has 1 reference indexed in Scilit:
- Determination of Streptomycin Residues in Eggs and Stability of Residues After CookingJournal of AOAC INTERNATIONAL, 1978