Document Detail


Stability of chloramphenicol residues in shrimp subjected to heat processing treatments.
MedLine Citation:
PMID:  16942985     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The stability of chloramphenicol residues in white shrimp (Penaeus indicus) subjected to cooking (100 degrees C) for 10, 20 and 30 min (C1, C2 and C3) as well as retorting (121 degrees C) for 10 and 15 min (R1 and R2) was studied by a microbial assay method using Photobacterium leiognathi as the test organism. The microbial assay method was found to have a good sensitivity of 1 microg/ml the loss of chloramphenicol in shrimp subjected to cooking for 10, 20 and 30 min was 6%, 12% and 29%, respectively. Similarly, the loss was 9% and 16% from the shrimp subjected to retorting for 10 and 15 min, respectively. The loss of chloramphenicol was found to increase with increase in temperature and duration of heating. This study showed that chloramphenicol is an unstable aquaculture drug that is destroyed or degrades during heat processing treatments.
Authors:
R Jeya Shakila; S Aunto Princy Vyla; R Saravana Kumar; G Jeyasekaran; G Indra Jasmine
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Food microbiology     Volume:  23     ISSN:  0740-0020     ISO Abbreviation:  Food Microbiol.     Publication Date:  2006 Feb 
Date Detail:
Created Date:  2006-08-31     Completed Date:  2006-09-25     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  8601127     Medline TA:  Food Microbiol     Country:  England    
Other Details:
Languages:  eng     Pagination:  47-51     Citation Subset:  IM    
Affiliation:
Department of Fish Processing Technology, Fisheries College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Tuticorin 628008, India. ttn_jerosh99@sancharnet.in
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MeSH Terms
Descriptor/Qualifier:
Animals
Anti-Bacterial Agents / analysis*
Chloramphenicol / analysis*
Consumer Product Safety
Drug Residues / analysis*
Food Contamination / analysis
Food Handling / methods*
Humans
Penaeidae* / chemistry
Photobacterium / growth & development
Shellfish / analysis*
Temperature
Time Factors
Chemical
Reg. No./Substance:
0/Anti-Bacterial Agents; 56-75-7/Chloramphenicol

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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