EFFECT OF COOKING ON RESIDUES OF THE QUINOLONES OXOLINIC ACID AND FLUMEQUINE IN FISH

The effect of cooking on residues of the quinolones oxolinic acid and flumequine in fish was investigated. Salmon containing residues of oxo linic acid and flumequine was boiled or baked in the oven. Samples of raw and cooked muscle, skin, and bone, as well as of the water in whic h the fish was boiled and juice from the baked fish, were analysed. Ox olinic acid and flumequine did not degrade at the temperatures reached when cooking the fish. However, fish muscle free from drug residues m ay be contaminated during boiling and baking due to leakage of the dru g from reservoirs in the fish.