烹饪和冷藏对肉类中生物活性抗生素残留的影响。
Effect of cooking and cold storage on biologically active antibiotic residues in meat.
作者信息
O'Brien J J, Campbell N, Conaghan T
出版信息
J Hyg (Lond). 1981 Dec;87(3):511-23. doi: 10.1017/s002217240006976x.
Abstract
An investigation was undertaken to see if cooking or cold storage would destroy or decrease the level of biologically active antibiotic in tissues from animals given therapeutic doses of antibiotic on three occasions prior to slaughter. The effects of cooking and cold storage on the biological activity of the residues of ampicillin, chloramphenicol, oxytetracycline, streptomycin and sulphadimidine were varied; in some instances the effects were minimal, in others nil.
摘要
开展了一项调查，以确定烹饪或冷藏是否会破坏或降低来自在屠宰前三次接受治疗剂量抗生素的动物组织中生物活性抗生素的水平。烹饪和冷藏对氨苄青霉素、氯霉素、土霉素、链霉素和磺胺二甲嘧啶残留生物活性的影响各不相同；在某些情况下影响很小，在其他情况下则没有影响。
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