Detection of chloramine T in minced meat and farinaceous foods

Abstract

The phenothiazine method for the detection of chloramine T in dairy products was modified for application to minced meat and farinaceous foods. A hydrochloric acid extract of the material is treated with Carrez reagent to precipitate the proteins. The acidic solution is extracted with diethyl ether and the ethereal solution is purified with sodium hydrogen carbonate-potassium permanganate solution. Shaking the ethereal solution with phenothiazine and sodium hypochlorite reagents yields a violet reaction product when chloramine T is present. The limit of detection is about 25 p.p.m. of chloramine T.