Effect of cooking and cold storage on biologically active antibiotic residues in meat
- 1 August 1981
- journal article
- research article
- Published by Cambridge University Press (CUP) in Epidemiology and Infection
- Vol. 87 (3) , 511-523
- https://doi.org/10.1017/s002217240006976x
Abstract
Summary: An investigation was undertaken to see if cooking or cold storage would destroy or decrease the level of biologically active antibiotic in tissues from animals given therapeutic doses of antibiotic on three occasions prior to slaughter. The effects of cooking and cold storage on the biological activity of the residues of ampicillin, chloramphenicol, oxytetracycline, streptomycin and sulphadimidine were varied; in some instances the effects were minimal, in others nil.This publication has 13 references indexed in Scilit:
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