THE EFFECT OF COOKING ON VETERINARY DRUG RESIDUES IN FOOD - 7 - IVERMECTIN

Authors
ROSE MD FARRINGTON WHH SHEARER G
Citation
Md. Rose et al., THE EFFECT OF COOKING ON VETERINARY DRUG RESIDUES IN FOOD - 7 - IVERMECTIN, Food additives and contaminants, 15(2), 1998, pp. 157-161
Citations number
4
Categorie Soggetti
Food Science & Tenology","Chemistry Applied",Toxicology
Journal title
Food additives and contaminants → ACNP
ISSN journal
0265203X
Volume
15
Issue
2
Year of publication
1998
Pages
157 - 161
Database
ISI
SICI code
0265-203X(1998)15:2<157:TEOCOV>2.0.ZU;2-I
Abstract
The stability to heat and cooking in ivermectin was investigated. The drug was insufficiently soluble in water to allow the effect of heatin g in simple aqueous solutions to be studied. The effect of a range of cooking processes was investigated on pig muscle and liver, cattle mus cle and liver and salmon muscle. The drug was found to be stable to th e effect of cooking. Some leaching of ivermectin with juices as they e xuded from the foods as they were cooked was observed; in one case thi s amounted to about 50% of the total residue.