Section 79(2) in The Prevention of Food Adulteration Rules, 1955
(2)The use of any of the following antibiotics and other pharmacologically active substances shall be prohibited in any unit processing sea foods including shrimps, prawns or any other variety of fish and fishery products:-(i)All Nitrofurans including(a)Furaltadone(b)Furazolidone(c)Furylfuramide(d)Nifuratel(e)Nifuroxime(f)Nifurprazine(g)Nitrofurnation(h)Nitrofurazone(ii)Chloramphenicol(iii)Neomycin(iv)Nalidixic acid(v)Sulphamethoxazole(vi)Aristolochia spp and preparations thereof(vii)Chloroform(viii)Chloropromazine(ix)Colchicine(x)Dapsone(xi)Dimetridazole(xii)Metronidazole(xiii)Ronidazole(xiv)Ipronidazole(xv)Other nitromidazoles(xvi)Clenbuterol(xvii)Diethylstibestrol (DES)(xviii)Sulfanoamide drugs (except approved sulfadimethoxine, sulfabromomethazine and sulfaethoxypyridazine)(xix)Fluoroquinolones(xx)Glycopeptides[Part XIX] [Part XIX (containing rule 80 to 83) Inserted by G.S.R. 388(E), dated 25-6-2004 (w.e.f. 25-6-2004).] Use of Food Additives in Food Products
