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| Recent Advances in Research on Nitrofuran Residues in Meat Products |
| CHEN Wei-feng1，CHEN Jing-xin2,* |
| 1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China；
2. College of Food Science, Southwest University, Chongqing 400715, China |
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Abstract Nitrofurans, a class of broad-spectrum antibiotics, have extensive applications in preventing and controlling diseases in edible animals. The use of nitrofurans is prohibited in many countries and areas because of the potential mutagenicity and nitrofuran residues in animal source food must be undetectable. In recent years, there has been a rapid technological development for the determination of residual nitrofurans and nitrofran metabolites in meat products. This article reviews the basic characteristics of nitrofurans and nitrofran metabolites and recent technological advances in determination.
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| [1] |
WANG Yanli, LIANG Xiuqing, CHEN Qianqian, LI Fangfang, LI Jie, CHEN Keyun, TIAN Qiyan, LI Xia, LIU Yanming. Determination of Eleven N-Nitrosamines in Animal Derived Foods by Gas Chromatography-Tandem Mass Spectrometry after Pass-Through Solid Phase Extraction[J]. Meat Research, 2023, 37(3): 33-39. |
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2011, Vol. 25 
