Premium
Crufomate residues in milk and milk products following treatment of dairy cows for warble‐fly
Author(s) -
O'Keeffe Michael,
Eades Joseph F.,
Strickland Kenneth L.,
Harrington Dermot
Publication year - 1982
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740330409
Subject(s) - chemistry , food science , milk fat , whole milk , bovine milk , zoology , biology , linseed oil
Abstract A group of ten dairy cows were treated for warble‐fly with the organophosphorus pesticide, crufomate. The persistence of crufomate in the milk of the cows after treatment was determined by gas‐liquid chromatography with a phosphorus‐specific thermionic detector. The mean crufomate concentration in milk dropped below the Codex maximum limit of 0.05 mg kg −1 within 24 h of treatment. Crufomate was found to accumulate in the fat fraction of milk, giving rise to a higher concentration of crufomate in milk products, relative to the concentration in whole milk.