title: The effect of storage at 4 degrees C on the stability of ampicillin residues in raw milk.
abstract: Raw milk samples collected from tanker trucks are routinely screened for beta-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 degrees C in order to predict if shipping the milk would result in the degradation of ampicillin residues. Milk samples were spiked with 20 ppb ampicillin, stored at +4 degrees C and -70 degrees 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 degrees C for 1-6 days.
authors.affiliation: Baltimore District Laboratory, Food and Drug Administration, MD 21201, USA. fschenck@ora.fda.gov
authors.forename: F J
authors.initials: FJ
authors.lastname: Schenck
authors.forename: S L
authors.initials: SL
authors.lastname: Friedman
mesh_terms: D000667:Ampicillin / Q000032:analysis*; D000818:Animals; D002851:Chromatography, High Pressure Liquid; D004355:Drug Stability; D005506:Food Contamination / Q000032:analysis; D005519:Food Preservation / Q000379:methods*; D005615:Freezing; D008892:Milk / Q000737:chemistry*; D010406:Penicillins / Q000032:analysis*; D012034:Refrigeration; D014186:Transportation
chemical_list: D010406:Penicillins; D000667:Ampicillin