BIOMAT Database Logo BIOMAT Database Logo

Determination of neomycin residues in eggs and stability of residues after cooking. 1978

S E Katz, and P R Levine

The procedure for neomycin residues used a surfactant to improve extraction, a centrifuge step to eliminate solids that interfere with the diffusion of the antibiotic, and a heat treatment to destroy interfering lysozyme activity. The use of Bcillus stearothermophilus and a 65 degree C incubation yielded a rapid assay with a sensitivity of 0.2 microgram neomycin activity/g egg. Frying eggs caused little or no loss of activity, poaching resulted in 25% loss, and soft boiling and hard boiling caused little or no loss of applied activity. Neomycin residues in eggs were quite stable to normal egg preparation procedures.

UI MeSH Term Description Entries
D009355 Neomycin Aminoglycoside antibiotic complex produced by Streptomyces fradiae. It is composed of neomycins A, B, and C, and acts by inhibiting translation during protein synthesis. Fradiomycin Sulfate,Neomycin Palmitate,Neomycin Sulfate
D011202 Poultry Products Food products manufactured from poultry. Poultry Product,Product, Poultry,Products, Poultry
D003296 Cooking The art or practice of preparing food. It includes the preparation of special foods for diets in various diseases. Cookery
D004355 Drug Stability The chemical and physical integrity of a pharmaceutical product. Drug Shelf Life,Drugs Shelf Lives,Shelf Life, Drugs,Drug Stabilities,Drugs Shelf Life,Drugs Shelf Live,Life, Drugs Shelf,Shelf Life, Drug,Shelf Live, Drugs,Shelf Lives, Drugs
D004531 Eggs Animal reproductive bodies, or the contents thereof, used as food. The concept is differentiated from OVUM, the anatomic or physiologic entity.
D006358 Hot Temperature Presence of warmth or heat or a temperature notably higher than an accustomed norm. Heat,Hot Temperatures,Temperature, Hot,Temperatures, Hot

Related Publications

S E Katz, and P R Levine
Determination of streptomycin residues in eggs and stability of residues after cooking.
September 1978, Journal - Association of Official Analytical Chemists,
S E Katz, and P R Levine
Effect of cooking on the stability of veterinary drug residues in chicken eggs.
July 2019, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment,
S E Katz, and P R Levine
Stability of riboflavin in eggs to cooking and to light.
January 1949, Food research,
S E Katz, and P R Levine
Determination and depletion of amoxicillin residues in eggs.
January 2013, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment,
S E Katz, and P R Levine
Stability during cooking of anthelmintic veterinary drug residues in beef.
February 2011, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment,
S E Katz, and P R Levine
Improved microbiological assay for penicillin residues in tissues and stability of residues under cooking procedures.
May 1978, Journal - Association of Official Analytical Chemists,
S E Katz, and P R Levine
Determination of total arsenic residues in chicken eggs.
January 1977, Journal of agricultural and food chemistry,
S E Katz, and P R Levine
Determination of residues of sulphonamide in eggs and laying hens.
July 2007, Pakistan journal of pharmaceutical sciences,
S E Katz, and P R Levine
Determination of sulfonamide residues in eggs by liquid chromatography.
January 2002, Journal of AOAC International,
S E Katz, and P R Levine
[SCIENCE OF COOKING. 30. THE COOKING OF EGGS].
February 1964, The Journal of nutrition,
Copied contents to your clipboard!