Studies on the Recovery of Antibiotic Residue in Egg Albumen

SINCE 1945, when Curran and Evans first noted sporicidal action of penicillin on the “flat-sour” spoilage thermophile, Bacillus stearothermophilus, widespread investigations of the use of antibiotics as food preservatives have been carried out relentlessly. The success of Tarr (1954), Weiser et al. (1953 (1954), Kohler et al. (1954), Ziegler and Stadelman (1955), and others in determining the effectiveness of chloramphenicol and the tetracycline group of antibiotics as inhibitors of spoilage organisms in fish, fresh beef, and chicken meat, respectively, has apparently provided the basic information and impetus to carry on this same type of research as applied to the preservation of other equally perishable food products. The recent certification by the Food and Drug Administration of chlortetracycline as a poultry-dip ingredient not only marked the commercial introduction of antibiotics to the field of food preservation, but in all probability has enhanced the potential of the antibiotic-dip process as a means …