Determination of neomycin residues in eggs and stability of residues after cooking.
The procedure for neomycin residues used a surfactant to improve extraction, a centrifuge step to eliminate solids that interfere with the diffusion of the antibiotic, and a heat treatment to destroy interfering lysozyme activity. The use of Bcillus stearothermophilus and a 65 degree C incubation yielded a rapid assay with a sensitivity of 0.2 microgram neomycin activity/g egg. Frying eggs caused little or no loss of activity, poaching resulted in 25% loss, and soft boiling and hard boiling caused little or no loss of applied activity. Neomycin residues in eggs were quite stable to normal egg preparation procedures.
D003296:Cooking; D004355:Drug Stability; D004531:Eggs / Q000032:analysis*; D006358:Hot Temperature; D009355:Neomycin / Q000032:analysis*; D011202:Poultry Products / Q000032:analysis
D009355:Neomycin