Table 7. Thermal reduction of antibiotic residues in animal food products as reported in literature

Antibiotic	Compound	Processing method	Matrix	Reduction (%)	References
β-Lactam	Oxacillin/dicloxacillin/cloxacillin	Boiling	Milk	8–64	Grunwald and Petz, 2003
	Ampicillin	Grilling/roasting	Meat	2.3–100	O’Brien et al., 1981
	Cephalonium/cephapirin/cefoperazoe/amoxycillin/ampicillin/penicillinG/cloxacillin	Boiling	Milk	0.1–100	Roca et al., 2011
Tetracycline	Tetracycline/oxytetracycline/doxycycline/chlortetracycline	Boiling/roasting/microwave	Meat	42–100	Abou-Raya et al., 2013
	Tetracycline	Frying/ boiling	Egg	58–69	Alaboudi et al., 2013
Macrolide	Erythromycin/spiramycin/tylosin Ivermectin	Boiling	Milk	0–93	Zorraquino et al., 2011
	Ivermectin	Boiling/frying	Meat	45–50	Slanina et al., 1989
Aminoglycoside	Gentamicin/kanamycin/neomycin/streptomycin	Boiling	Milk	17–9	Zorraquino et al., 2009
Amphenicol	Chloramphenicol/florfenicol/thiamphenicol	Boiling/microwave	Meat	100	Franje et al., 2010
Quinolones	Ciprofloxacin/norfloxacin/flumequine/oxolinic acid/enrofloxacin	Boiling	Milk	0.01–12.71	Roca et al., 2010
	Enrofloxacin	Frying/ boiling	Egg	47–52	Alaboudi et al., 2013
Sulfonamides	Sulfamethazine/sulfachloropyridazine/sulfadiazine/sulfadimethoxine/sulfamerazine/sulfapyridine/sulfathiazole/sulfaquinoxaline	Boiling	Milk	0–85.1	Roca et al., 2013
Lincosamide	Lincomycin	Boiling	Milk	0–5	Zorraquino et al., 2011