Entrar/Registro  
HOME SPANISH
 
Veterinaria México
   
MENU

Contents by Year, Volume and Issue

Table of Contents

General Information

Instructions for Authors

Message to Editor

Editorial Board






>Journals >Veterinaria México >Year 2004, Issue 2


González CHH, Espinosa PA, Cumplido BG, Bermúdez AMC
Stability of sulfamethazine in pork and thermally treated swine meat products
Vet Mex 2004; 35 (2)

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


Full text




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.


Key words: Sulfamethazine, Thermal Stability, Cooking, Pork.


REFERENCIAS

  1. Fuentes VNC. Dinámica de eliminación de sulfametazina. Cuantificación en suero, hígado y músculo de porcino (tesis de maestría). Hermosillo (Sonora) México: Centro de Investigación en Alimentación y Desarrollo, AC, 1999.

  2. Poirier LA, Doerge DR, Gaylor DW, Miller MA, Lorentzen RJ, Casciano DA, et al. An FDA review of sulfamethazine toxicity. Regul Toxicol Pharmacol 1999;30:217-222.

  3. Kucers A, Bennett N. McK. The use of antibiotics. 4th ed. Philadelphia, PA: JB Lippincott Company, 1987, 1075-1117.

  4. Fischer LJ, Thulin AJ, Zabik ME, Booren AM, Poppenga RH, Chapman KJ. Sulfamethazine and its metabolites in pork: effects of cooking and gastrointestinal absorption of residues. J Agric Food Chem 1992;40:1677-1682.

  5. Meléndez PR, Álvarez CA, Del Castillo SAL, Arjona RJL. Las bajas temperaturas en productos cárnicos. (Algunos criterios para su control). Láct y Cárn Mexic 2000;15(5):50-53.

  6. Bermúdez AMC, Miranda VL, Espinosa PA, Valenzuela QAI, Vázquez ML. Residuos de sulfonamidas en músculo de porcinos sacrificados en la región noroeste de México. Rev Cient Fac Cienc Vet-Univ Zulia Venezuela. 2001;10(2):127-132.

  7. Secretaría de Agricultura, Ganadería y Desarrollo Rural. Modificación a la Norma Oficial Mexicana NOM-004-ZOO-1994. Control de residuos tóxicos en carne, grasa, hígado y riñón de bovino, equino, porcino y ovino, por lo que ahora se denominará grasa, hígado, músculo y riñón en aves, bovinos, caprinos, cérvidos, equinos, ovinos y porcinos. Residuos tóxicos, límite máximo permisible y procedimientos de muestreo. Diario Oficial. México (DF): SAGAR, 25 de octubre de 1996.

  8. Saschenbrecker PW, Fish NA. Sulfamethazine residues in uncooked edible tissues of pork following recommended oral administration and withdrawal. Can J Comp Med. 1980;44:338-345.

  9. Rose MD, Farrington WHH, Shearer G. The effect cooking on veterinary drug residues in food: 3. sulphamethazine (sulphadimidine). Food Addit Contam 1995;12(6):739-750.

  10. Code of Federal Regulations. Tolerances for Residues of New Animal Drugs in Food. Part 556.67. Title 21. Washington, DC. 1987:490-491.

  11. AOAC. Official Methods of Analysis. Sections 934.01. 15th edition. Association of Official Analytical Chemists: Washington. D.C. (USA), 1990.

  12. Long AR, Hsieh SC, Malbrough MS, Short CR, Barker SA. Multiresidue method for the determination of sulfonamides in pork tissue. J Agric Food Chem 1990;38:423-426.

  13. Kaysville. Number Cruncher Statistical Systems (computer program) NCSS 2000. UTAH (USA), 1998.

  14. Jenke D R. Chromatographic method validation: a review of current practices and procedures. II. Guidelines for primary validation parameters. J. Liq. Chrom. & Rel. Technol. 1996;19(5):737-757.

  15. Endo T. Pharmacokinetics of chemotherapeutants in fish and shellfish. Chemotherapy in Aquaculture: from theory to reality. In: Michel C, Alderman J, editors. Office International des Epizooties. Paris 1992:404-418.

  16. Epstein RL, Randecker V, Corrao P, Keeton JT, Cross HR. Influence of heat and cure preservatives on residues of sulfamethazine, chloramphenicol, and cyromazine in muscle tissue. J Agric Food Chem 1988;36:1009-1012.

  17. Rose MD, Farrington WHH, Shearer G. The effect of cooking on veterinary drug residues in food: sulfamethazine. Food Addit Contam 1995; 12(6):739-750.

  18. Sánchez RL, Fuentes HVO, Sumano LH, Reza GC. Detección de residuos de sulfonamidas en carne y vísceras de bovinos sacrificados. Cebú 1988;14(6):72-78.






>Journals >Veterinaria México >Year 2004, Issue 2
 

· Journal Index 
· Links 






       
Copyright 2019