Determination of Streptomycin Residues in Eggs and Stability of Residues After Cooking

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Abstract
An assay procedure for streptomycin was developed, using a surfactant-pH 8 buffer extraction, heating at 85°C to eliminate inhibition from lysozyme activity, and centrifuging to remove physical- barriers to diffusion. Recoveries of streptomycin from supplemented eggs averaged 42% over the range of 0.33—2.05 jug streptomycin/g egg. Eggs were supplemented at 3.0, 30.0, and 300 /tg streptomycin/g and subjected to various cooking procedures: frying, poaching, scrambling, and hard boiling. There was little or no loss of activity as a result of the various cooking procedures with the exception of one of the hard boiled varieties where there was a 40% loss only at the 3.0 /ig/g supplementation. Streptomycin residues were quite stable to normal egg preparation procedures.

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