Analysis of Furazolidone residues in shrimps using High Performance Liquid Chromatograph

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.