Improved Microbiological Assay for Penicillin Residues in Tissues and Stability of Residues Under Cooking Procedures

Abstract

The microbiological assay for penicillin residues was improved by using centrifugation to remove physical barriers to diffusion, a small buffer/meat extraction ratio, and a more sensitive 2-layer assay system. Recoveries from muscle, kidney, and liver tissues ranged between 70.1 and 86.7% with measurable levels of 0.03- 0.05 unit/g. By comparison, the Food and Drugsuggested methodology yielded recoveries of 45.9-54.0% and levels of detectability of 0.08- 0.10 unit/g. Cooking of hamburger, steaks, and pork chops indicated that procaine penicillin withstood cooking conditions, and significant levels of the original activity remained.

The Effect of Cooking on Veterinary Drug Residues in Food.Part 8. Benzylpenicillin†

“…3 A few studies on the effect of storage and heat treatment of benzylpenicillin residues in food have been carried out. [4][5][6][7] Most of these [4][5][6] used a microbiological screening assay but one study which used TLC and autoradiochromatography identified degradation products. 8 In this study small samples of freeze dried meat soaked in a spiking solution were used.…”

Effect of cooking on diazepam and its metabolites in liver of bulls

“…The method of boiling (100 °C for 1 h) is a drastic one compared to some procedures like frying or broiling; the time of heating is also long, compared to other stability studies made on antibiotics (Katz et al, 1978). In normal cooking procedures, perhaps the quantities of stable residues of these drugs will be greater; therefore, the exposure of consumers to them will be greater.…”