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Regulatory Methods for Residues of Chloramphenicol
and Related Compounds in Foods
Honey:
For additional information on this method, please contact:
Mr. Martin J. Stutsman, Office of Plant and Dairy Foods and Beverages,
E-mail:
mstutsma@cfsan.fda.gov, Telephone: (301) 436-1642
Shrimp:
Crab:
Crawfish:
For additional information on these methods, please contact:
Dr. William R. Jones, Office of Seafood,
E-mail:
wjones1@cfsan.fda.gov, Telephone: (301) 436-1422
Other Methods for Residues of Chlorampenicol
and Related Compounds in Foods
For the current regulatory analyical methods, see the section above.
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DISCLAIMER
The methods in this section are not currently used for regulatory work.
They are provided only as background and informational references.
They do not necessarily report completed scientific work. Users must
assure themselves by appropriate validation procedures that these methods
and techniques are reliable and accurate for their intended use.
Reference to any commercial materials, equipment, or processes does not
in any way constitute approval, endorsement, or recommendation by the
Food and Drug Administration.
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