Impact of Cooking Procedures on Antibacterial Drug Residues in Foods: A Review
عنوان مقاله: Impact of Cooking Procedures on Antibacterial Drug Residues in Foods: A Review
شناسه ملی مقاله: JR_JFQHC-2-2_001
منتشر شده در شماره ۲ دوره ۲ فصل June در سال 1394
شناسه ملی مقاله: JR_JFQHC-2-2_001
منتشر شده در شماره ۲ دوره ۲ فصل June در سال 1394
مشخصات نویسندگان مقاله:
A Heshmati - Department of Nutrition, Medicine Faculty, Hamadan University of Medical Sciences and Health Services, Hamadan, Iran
خلاصه مقاله:
A Heshmati - Department of Nutrition, Medicine Faculty, Hamadan University of Medical Sciences and Health Services, Hamadan, Iran
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 supply 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 important from a safety and toxicological point of view. It has been stated that drug residues in animal based foods may be decreased due to cooking. Stability of antibacterialresidues during heating is different. In this article, the changes of antibacterial drug residues during different cooking procedures are reviewed. Ordinary cooking procedures degrade a number of antibacterial drug residues, depending on the amount of heat treatment involved. Cooking time and temperature are two main factors which affect on antibiotic residues. In some cooking procedures, sufficient heating temperature and time canreduce several antibacterial drug residues although it does not generally provide an additional margin of safety for consumers.
کلمات کلیدی: Cooking، Drug Residues، Food Safety
صفحه اختصاصی مقاله و دریافت فایل کامل: https://civilica.com/doc/790525/