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Corrigendum to "Development and validation of a LC-MS/MS method for the determination of isoeugenol in finfish" [Food Chemistry 228 (2017) 70-76].

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Incurred finfish samples were prepared by the FDA Center for Veterinary Medicine Office of Research. Rainbow trout (Oncorhynchus mykiss), Atlantic salmon (Salmo salar), hybrid tilapia (Oreochromis niloticus x O. aureus),… Click to show full abstract

Incurred finfish samples were prepared by the FDA Center for Veterinary Medicine Office of Research. Rainbow trout (Oncorhynchus mykiss), Atlantic salmon (Salmo salar), hybrid tilapia (Oreochromis niloticus x O. aureus), yellow perch (Perca flavescens), and channel catfish (Ictalurus punctatus) were immersed in a static bath of tank water containing 10 ppm (mL L ) isoeugenol for 15 min. The exposure bath was prepared by mixing equal volumes of isoeugenol and polysorbate 80 (dispersing agent) following the methods described by Meinertz and Schreier (Meinertz & Schreier, 2009). After exposure, the fish were moved to a bath containing clean tank water to depurate for 30 min before sample collection. Fish used to collect unexposed control tissue were grown with the dosed fish and harvested directly from the fish culture systems. To collect samples, fish were humanely sacrificed, muscles filets removed and immediately frozen at 70 C. The skin was left on filets from fish with scales (trout, salmon, tilapia, perch, and striped bass). Fish without scales (catfish) had their skin removed so the filet was only muscle. These animal procedures were approved by the Animal Care and Use Committee at the Office of Research, Center for Veterinary Medicine, U.S. Food and Drug Administration, and all procedures were conducted in accordance with the principles stated in the Guide for the Care and Use of Laboratory Animals (2011) and the Animal Welfare Act of 1966 (P.L. 89-544), as amended. The author would like to apologise for any inconvenience caused.

Keywords: medicine; isoeugenol; chemistry; food chemistry; corrigendum development

Journal Title: Food chemistry
Year Published: 2017

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