González CHH, Espinosa PA, Cumplido BG, Bermúdez AMC

Language: English/Spanish
References: 18
Page: 91-100
PDF size: 194.15 Kb.

ABSTRACT

The present study was conducted to examine the effects of cooking on sulfamethazina residues in pork meat and meat products. Pork meat from four pigs fed on commercial diets containing a 110 mg sulfamethazine/kg dose and that of two control pigs was subjected to several thermal processes. Two meat products (ham and pork sausage) were obtained and two cooking processes (boiling and frying) were studied. Antibiotic analysis by high performance liquid chromatography was performed prior to and following the thermal process. No statistical difference (P › 0.05) was found between the concentration of sulfamethazine in raw and cooked tissues, except in the case of ham. The results provide useful information in estimating potential exposure to sulfamethazine residues from ingestion of cooked meat containing the antibiotic.

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