Can we cook away veterinary drug residues in food?

Kevin Cooper, Anna Gadaj

Research output: Contribution to specialist publicationArticle

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When most people think of food safety they think of food poisoning and bacteria. They also, one hopes, generally follow the well-understood public advice on bacterial risks and store their food properly and cook it thoroughly. But what about chemical risks in food? Do many consumers ask the question “if drug residues are in my food, does cooking make it safe?” Or do they assume that following the good advice on bacterial risks also affords some protection against the health risks of chemical contaminants? In this short report we highlight some difficulties in assessing the stability of veterinary drug residues during cooking and summarise our cooking studies on anthelmintics, nitroimidazoles and nitrofuran residues in various foods. safefood Knowledge Networks
Original languageEnglish
Number of pages3
Specialist publicationsafefood Chemical Residues Network Newsletter
Publication statusPublished - 01 Aug 2014

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