Oxolinic acid residue in frozen black tiger shrimp for export
2002
Prapasri Boonyaprapapan(Department of Medical Sciences, Nonthaburi (Thailand). Bureau of Quality and Safety of Food) | Pusaya Sangvirun(Department of Medical Sciences, Nonthaburi (Thailand). Bureau of Quality and Safety of Food)
Frozen black tiger shrimp is the one of important exported goods of Thailand. Even though, exported value of black tiger shrimp is high but residue of oxolinic acid founded is a major obstacle to export progress. Analysis of oxolinic acid residue in 5,070 samples of frozen black tiger shrimp using High Pressure Liquid Chromatograph (HPLC) were carried on during 1995-2001 by Division of Food-for-Export, Department of Medical Sciences. Limit of Quantitation for this method is 0.05 mg/kg. The result showed that oxolinic acid was found in 1.0 percent of samples and range of residue was 0.06-0.34 mg/kg. The number of samples analysed in each year (1995-2001) were 1,668, 1,119, 657, 496, 360, 376 and 394 respectively. The range of residue were 0.08-0.34, 0.06-0.28, 0.07-0.08, 0.11-0.26, 0, 0.07-0.17 and 0 mg/kg respectively. This report is an information for shrimp producers and the manufacturers to realize the problem of oxolinic acid residue in their black tiger shrimp for export. They can use the data to prevent the problems due to application of antimicrobial substances and residues of oxolinic acid in black tiger shrimp. Therefore, exported shrimp from Thailand will be accepted in international trade.
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