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Details for article 7 of 7 found articles
| Title: |
The effect of storage at 4°C on the stability of ampicillin residues in raw milk |
| Author: |
Schenck, Frank J. Friedman, Sharon L. |
| Appeared in: |
Food additives and contaminants. Pt. A, Chemistry, analysis, control, exposure & risk assessment |
| Paging: | Volume 17 (2000) nr. 8 pages 675-677 |
| Year: |
2000-08-01 |
| Contents: |
Raw milk samples collected from tanker trucks are routinely screened for β-lactam antibiotic drug residues using rapid screening tests. If drug residues are detected, the milk may be shipped on ice blocks to a laboratory for further analysis. A study was conducted to determine the stability of ampicillin in raw milk stored at +4°C in order to predict if shipping the milk would result in the degradation of ampicillin residues. Milk samples were spiked with 20ppb ampicillin, stored at +4°C and -70°C for 1-6 days, and then analysed by HPLC with fluorescence detection. No loss of ampicillin residues was found in milk stored at +4°C for 1-6 days. |
| Publisher: |
Taylor & Francis |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 7 of 7 found articles
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