出版社：Shahid Sadoughi University of Medical Sciences, yazd, Iran
摘要：Antibacterial drugs used in animal might result in deposition of residues in meat, milk and eggs. The presence of antimicrobial residues in animal-originated food is critical problem in many countries over the years. Because, drug residues might result in various health hazards, both actual incidence of reactions and potential hazards perceived by the public, the most countries assess residue occurrences in food to provide a safe food sup-ply and forbid importation of unwholesome foods from exporting countries. Stability of antibacterial drug residues under cooking conditions is an important research field, which provides valuable information related to health safety aspects and is very im-portant from a safety and toxicological point of view. It has been stated that drug resi-dues in animal based foods may be decreased due to cooking. Stability of antibacterial residues during heating is different. In this article, the changes of antibacterial drug resi-dues during different cooking procedures are reviewed. Ordinary cooking procedures degrade a number of antibacterial drug residues, depending on the amount of heat treat-ment involved. Cooking time and temperature are two main factors which affect on anti-biotic residues. In some cooking procedures, sufficient heating temperature and time can reduce several antibacterial drug residues although it does not generally provide an addi-tional margin of safety for consumers.
