Abstract:
Furazolidone is a banned synthetic nitrofuran derivative. This is used both
therapeutically and prophylactically as an antimicrobial agent, which is effective in
treating especially bacterial and fungal infections in fish, shrimp, poultry, pigs and
rabbit. It is widely used through out Asia. High doses of Furazolidone may cause
mutagenic action, carcinogenic action and development of drug resistant bacteria,
shrimp, and human. Furazolidone is added to shrimp with feeds. Due to use of over
doses and due to incorrect withdrawal time from ponds, shrimps are containing
antibiotic residues.
This research was aimed the estimation of the Furazolidone residue level and
the development of extraction method. Not only that but also the effect of heat and
salt on Furazolidone was tested.
Extraction method was developed. Several steps are involved to analyze
Furazolidone residues in shrimps. They are sampling, extraction, extract clean up,
concentration, separation of extract components, detection, determination and
confirmation of identity.
All the farm samples were free from Furazolidone. Six of the seven fresh
market samples were positive for Furazolidone test. But after cooking four market
samples of seven were positive. Results were statistically analyzed with T-test of the
mean using MINITAB package. Market samples were exceeded the residue limit,
which has laid down by Federal Office of Public Health. Furazolidone may be added
to shrimps to preservation purpose. Salt and cooking are effecting to residue level. It
lower the residue level.
