Factors Affecting the Decomposition of Oxytetracycline and Chlortetracycline

Abstract

Heat destruction of chlortetracycline (CTC) absorbed in fish or fish products has been studied by Tarr et al.¹⁾ and Tomiyama et al.^2,3,4) It was described that cooking is the most effective means for destroying CTC in fish or fish products. Similar work on oxytetracycline (OTC) was carried out by Malaspina⁶⁾. It may be, however, difficult to reproduce these experimental results, since pH, penetration of the antibiotics or heat, and many other chemical and physical factors may be dependent upon the fish material used.

In order to provide more fundamental knowledge concerning decomposition of the antibiotics, basic experiments were carried out, in which effects of temperature, pH, and some additives upon decomposition of OTC and CTC were investigated.