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. |
