The effect of cooking on veterinary drug residues in food: 3. Sulphamethazine (sulphadimidine)

Food Additives and Contaminants
M D RoseG Shearer

Abstract

The heat stability of sulphamethazine was investigated. The drug was shown to be stable in boiling water at 100 degrees C. In cooking oil at 260 degrees C, losses were observed, indicating a half-life of about 5 min. At 180 degrees C in cooking oil, sulphamethazine was unstable with a half-life of about 2 h. The effect of a range of cooking processes (boiling, roasting, grilling, frying, pressure cooking and microwaving) on sulphamethazine residues in incurred animal tissue was studied. Once allowance for weight loss during cooking had been made no net unaccountable change in concentration of sulphamethazine was observed in any of the cooking processes investigated. During frozen storage, sulphamethazine residues were found to be stable over a period of 3 months. It was found during this investigation that the method used for analysis which involved acid extraction converted the N4-metabolites to parent sulphamethazine, and hence only sulphamethazine was measured. Sulphamethazine was found to be evenly distributed in the raw incurred tissue used for analysis. Migration from the tissue into the surrounding liquid or meat juices was observed during the cooking process. The findings of this investigation show that surveillance dat...Continue Reading

References

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Mar 1, 1995·Food Additives and Contaminants·M D RoseW H Farrington

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Citations

Oct 20, 2000·Luminescence : the Journal of Biological and Chemical Luminescence·J KurittuM Korpela
Nov 19, 2009·Harm Reduction Journal·Lewinda KnowlesJames Talbot
Apr 8, 2016·Critical Reviews in Food Science and Nutrition·Lei TianStéphane Bayen
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Apr 1, 1996·Food Additives and Contaminants·M D RoseG Shearer
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Mar 28, 2007·Analytica Chimica Acta·Kamila MitrowskaJan Zmudzki

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