SULFONAMIDE RESIDUES DETERMINATION IN COMMERCIAL POULTRY MEAT AND EGGS - Mehtabuddin; A. A. Mian; T. Ahmad; S. Nadeem; Z. I. Tanveer; J. Arshad (Journal of Animal and Plant Sciences, 2012)
The study was conducted to determine the residual level of sulfonamides in poultry meat and eggs. This drug is frequently used in poultry and suspected residues present in meat and eggs may be injurious to human health. A total of 30 egg samples, each consisting of 3 eggs, and 30 breast meat samples, collected randomly from sale points at different locations and poultry farms of Rawalpindi/Islamabad were used to detect the sulfonamide residues. These egg and meat samples were stored at 4°C and -20°C, respectively, until the time of analysis. Extraction of sulfonamides from eggs was performed using liquid-liquid extraction procedure with acetonitrile and n-hexane while acetonitrile was also used for meat samples followed by clean up with solid phase extraction columns (C18). Detection of sulfonamide residues were made by high performance liquid chromatography (HPLC) with UV detector set at 265 nm using C 18 column (25 cm×0.46, 5 µm) under isocratic conditions and using 0.01 M potassium di-hydrogen phosphate (KH2PO4) buffer and methanol (70:30 v/v) as a mobile phase with a flow rate of 1 ml/min. The limit of detection (LOD) was 0.02 μg/g and 0.025 μg/ml for meat and eggs, respectively. It was noted that 43% meat and 30% egg samples had detectable levels of sulfonamide residues whereas 23% meat and 10% egg samples exceeded recommended maximum residual level and were unfit for human consumption. The study revealed the presence of sulfonamide residues in poultry meat and eggs because of indiscriminate use of sulfonamides in commercial broilers & layers without observing withdrawal period of this drug.
Keywords: journal article; Salfonamide residue; withdrawal period; Layers; Broilers; Poultry meat & Eggs