Influence of heat and cure preservatives on residues of sulfamethazine, chloramphenicol, and cyromazine in muscle tissue

The fate of the two antibiotics sulfamethazine and chloramphenicol in swine meat (muscle tissue), and the larvicide cyromazine in cattle meat, was investigated. The total residues of these chemicals were determined in the tissues after slaughtering, and then after being exposed to combinations of cu...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1988-09, Vol.36 (5), p.1009-1012
Main Authors: Epstein, Robert L, Randecker, Victor, Corrao, Paul, Keeton, Jimmy T, Cross, H. Russell
Format: Article
Language:English
Subjects:
ABATTAGE DE BETAIL
ANTIBIOTICOS
ANTIBIOTICS
ANTIBIOTIQUE
Biological and medical sciences
CARNE SALADA
COCCION
COOKING
CUISSON
CURED MEATS
DRUGS
FOOD HYGIENE
Food industries
Fundamental and applied biological sciences. Psychology
HEAT TREATMENT
HIGIENE DE LOS ALIMENTOS
HYGIENE DES ALIMENTS
Meat and meat product industries
MEDICAMENT
MEDICAMENTOS
MUSCLE
MUSCLES
MUSCULOS
RESIDU
RESIDUES
RESIDUOS
SACRIFICIO
SLAUGHTERING
SULFAMIDE
SULFONAMIDAS
SULPHONAMIDES
TRAITEMENT THERMIQUE
TRATAMIENTO TERMICO
VIANDE SALEE
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Summary:The fate of the two antibiotics sulfamethazine and chloramphenicol in swine meat (muscle tissue), and the larvicide cyromazine in cattle meat, was investigated. The total residues of these chemicals were determined in the tissues after slaughtering, and then after being exposed to combinations of curing or noncuring and temperatures associated with casing and canning. Residues of sulfamethazine were reduced to 50% after the muscle tissues were cured and thermally processed, which indicated relative persistence. Chloramphenicol residues were reduced by 50% in pork meat after uncured processing, with increased loss during curing and almost complete dissipation during canning. Cyromazine residues in beef were reduced by 35% after processing and curing. However, cyromazine levels were increased after the beef meat was processed at 68 degree C in the casing treatment as a result of water loss. Melamine was recorded at 1 ppm level for both treated and control samples, which was attributed to the melamine-formaldehyde resin used in coating the lined cans as an anti-corrosive agent.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00083a026