During our experimentation on the analysis of nitrofurasone (NFS) and nitrofurylacrylic acid amide (NFA) in food (meat, fish meat, and bean juice), it was clarified that NFS was found at the recovery rate of about 80% but NFA was difficult to be diticted.
That is presumably because NFA combines with protein. Judging from the fact, the effectiveness of NFA as an antimicrobial agent will be doubtful.