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  5. Analytical Methods for Residues of Chloramphenicol & Related Compounds in Foods
  1. Laboratory Methods (Food)

Analytical Methods for Residues of Chloramphenicol & Related Compounds in Foods

Honey:

For additional information on this method, please contact:
Mr. Martin J. Stutsman, Office of Food Safety,
E-mail: martin.stutsman@fda.hhs.gov, Telephone: 240-402-1642 

Shrimp:

Crab:

Crawfish:

For additional information on these methods, please contact:
Ms. Barbara Montwill, Office of Food Safety,
E-mail: barbara.montwill@fda.hhs.gov, Telephone: 240-402-1426

Other Methods for Residues of Chloramphenicol and Related Compounds in Foods

(for the current regulatory analytical methods, see the section above)

DISCLAIMER

The archived 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.

Shrimp:

Crab:

Crawfish:

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