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Muscle Tissue Distribution Level after Dipping Administration of Streptomycin in Olive Flounder (Paralichthys olivaceus), Rockfish (Sebastes schlegeli), and Red sea bream (Pagrus major)  

Kim, Suk (Institute of Animal Medicine, College of Veterinary Medicine, Gyeongsang National University)
Chun, Myung-Sun (College of Veterinary Medicine, Seoul National University)
Chung, Hee-Sik (Hapcheon Country Office, Gyeongsangnam-do)
Jung, Won-Chul (Institute of Animal Medicine, College of Veterinary Medicine, Gyeongsang National University)
Kim, Dong-Hyeok (Institute of Animal Medicine, College of Veterinary Medicine, Gyeongsang National University)
Shon, Ho-Yeong (Agricultural Technology Center, Yangsan City Hall)
Min, Won-Gi (Institute of Animal Medicine, College of Veterinary Medicine, Gyeongsang National University)
Lee, Hu-Jang (Institute of Animal Medicine, College of Veterinary Medicine, Gyeongsang National University)
Publication Information
Journal of Food Hygiene and Safety / v.22, no.1, 2007 , pp. 23-28 More about this Journal
Abstract
The residue depletion of streptomycin was investigated in the olive flounder (Paralichthys olivaceus), rockfish (Sebastes schlegeli), and red sea bream (Pagrus major) after consecutive three days treatment with dipping water at a dose of 20 g/ton water. Fishes were sampled for muscle on 1st, 2nd, 3rd, 4th, and 5th day after treatment. Streptomycin concentrations were determined by high performance liquid chromatography with tandem mass spectrometry. The recovery rates of streptomycin in muscle samples ranged from 87.2 to 102.3% and from 80.4 to 94.1% for the concentration of 0.05 mg/kg and 0.1 mg/kg, respectively. Streptomycin concentrations detected on the 1st day after treatment were 0.066, 0.058, and 0.073 mg/kg in muscles of olive flounder, rockfish, and red sea bream, respectively. At day 2, residue concentrations of all samples were believed to decrease to lower than 0.05 mg/kg, the detection limit. From results of the present study, a withdrawal period of streptomycin is proposed on 3 days after consecutive three days treatment with dipping administration at a dose of 20 g/ton water to avoid the presence of excessive residues of the edible muscles of olive flounder, rockfish, and red sea bream. The present study showed that residue concentrations of streptomycin decreased to below 0.05 mg/kg after treatment 2nd day.
Keywords
Streptomycin; LC/MS/MS; Olive flounder; Rockfish; Red sea bream;
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Times Cited By KSCI : 1  (Citation Analysis)
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