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Effect of Cooking on Residues of the Quinolones Oxolinic Acid and Flumequine in Fish

Acta Veterinaria Scandinavica volume 35, pages 299–301 (1994)Cite this article

Abstract

The effect of cooking on residues of the quinolones oxolinic acid and flumequine in fish was investigated. Salmon containing residues of oxolinic acid and flumequine was boiled or baked in the oven. Samples of raw and cooked muscle, skin, and bone, as well as of the water in which the fish was boiled and juice from the baked fish, were analysed. Oxolinic acid and flumequine did not degrade at the temperatures reached when cooking the fish. However, fish muscle free from drug residues may be contaminated during boiling and baking due to leakage of the drug from reservoirs in the fish.

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Acknowledgments

The study was supported by the Agricultural Research Council of Norway.

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Authors and Affiliations

  1. Department of Food Hygiene, Norwegian College of Veterinary Medicine, P.O. Box 8146 - Dep., N-0033, Oslo 1, Norway

    I. Steffenak, V. Hormazabal & M. Yndestad

Authors
  1. I. Steffenak
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  2. V. Hormazabal
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  3. M. Yndestad
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Steffenak, I., Hormazabal, V. & Yndestad, M. Effect of Cooking on Residues of the Quinolones Oxolinic Acid and Flumequine in Fish. Acta Vet Scand 35, 299–301 (1994). https://doi.org/10.1186/BF03548335

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  • DOI: https://doi.org/10.1186/BF03548335

Keywords

Acta Veterinaria Scandinavica

ISSN: 1751-0147