Stability of sulphonamide drugs in meat during storage.
Incurred samples from a pig treated with sulphamethazine and spiked samples of the same concentration were compared during frozen storage. The contents of sulphamethazine in the different types of samples decreased similarly to about 50% after 15 months. When the samples were heat treated before analysis the sulphamethazine concentration did not change over time. Samples of bovine and porcine muscle were spiked with five different sulphonamide drugs and stored frozen for 3 months. Twenty-four hours at room temperature or 1 week at -20 degrees C did not affect the drug levels but after 1 month of frozen storage the levels in bovine and porcine muscle had decreased significantly. After 3 months the average decrease was 35% in bovine and 55% in porcine muscle.
National Food Administration, Chemistry Division 3, Uppsala, Sweden.
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G
Alfredsson
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A
Ohlsson
D000818:Animals; D000890:Anti-Infective Agents / Q000032:analysis*; D002417:Cattle; D002853:Chromatography, Liquid; D004350:Drug Residues; D004355:Drug Stability; D005506:Food Contamination; D005628:Frozen Foods; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*; D013449:Sulfonamides / Q000032:analysis*; D013552:Swine; D013997:Time Factors
D000890:Anti-Infective Agents; D013449:Sulfonamides