Abstract of research

DETERMINATION OF SULPHAMETHAZINE RESIDUES IN RABBIT CARCASSES AT KALYOBIA GOVERNORATE

Saad, S.M.a, Ibrahim, H.M.a and El-Khabaz, S.M.b

Abstract

Ninety samples of rabbit meat and liver (45 of each) were collected randomly from different localities at Kalyobia governorate represented by rural, suburban and urban areas (15 of each) for the presence of sulphamethazine using Four Plate Test (FPT) and High Performance Liquid Chromatography (HPLC). Also, the effect of boiling as a method of cooking on these residues was studied. The results showed that 13.33%, 13.33% and 26.67% of rabbit muscle samples were positive for the presence of sulphamethazine residues by using FPT method, respectively; however 13.33%, 20.00% and 33.33% were positive for such residues by using HPLC method for muscle samples collected from rural, suburban and urban areas, respectively. Concerning to rabbit livers, the positive samples for sulphamethazine in samples from rural, suburban and urban areas were 20.00%, 26.67% and 40.00% by using FPT and 26.67%, 26.67% and 46.67%, respectively. Moreover, 6.67% 6.57% and 13.33% of the examined muscle samples and 13.33%, 20.22% and 33.33% of the examined liver samples were exceeded the maximum residual limit of sulphamethazine. On boiling, the sulphamethazine were completely disappeared in muscle samples containing 0.19 1.04 mg/kg. However, 85.64% of sulphamethazine was destructed in samples containing 2.67% mg/kg. Concerning rabbit liver samples, 80.43% and 71.86% of sulphamethazine concentration were disappeared by boiling of samples containing 1.89 and 3.16 mg/kg. On the other hand, complete destruction of sulphamethazine was occurred in samples containing 0.33mg/kg. The public health significance of the determined sulphamethazine residues in rabbit muscle and livers and some recommendations to control their presence in rabbit muscle and livers were discussed.