Ivermectin residues in the edible tissues of swine and cattle: Effect of cooking and toxicological evaluation
作者:
Premysl Slanina,
Jorma Kuivinen,
Christer Ohlsén,
Lars‐Gösta Ekström,
期刊:
Food Additives & Contaminants
(Taylor Available online 1989)
卷期:
Volume 6,
issue 4
页码: 475-481
ISSN:0265-203X
年代: 1989
DOI:10.1080/02652038909373807
出版商: Taylor & Francis Group
关键词: ivermectin;residues;cooking;toxicology
数据来源: Taylor
摘要:
Young male pigs (25–40 kg bw) were treated experimentally with a single 0.4 mg/kg bw, s.c. dose of ivermectin (Ivomec vet. inj., MSD). The disappearance of the drug from the edible tissues 7–21 days after treatment was studied using a sensitive high‐performance liquid chromatographic method. The highest residue levels were found at the injection site (up to 59 and 2.6 mg/kg 7 and 14 days post‐injection, respectively). Among the other tissues studied, the residue levels 7 days post‐injection showed the following order: liver (≤50 /μg/kg) > kidney (≤ 25μg/kg) > muscle (≤ 20 μg/kg). After 21 days only traces of ivermectin (≤ 2 μg/kg) could be detected in the muscle and other edible tissues, including the injection site. Similar residue concentrations were found in slaughterhouse material from sows therapeutically treated with ivermectin for parasite infestation. An ordinary culinary preparation of the minced beef muscle from a bull treated with ivermectin resulted in a 45% (boiling) or 50% (frying) decrease in the drug residue. Based on the known toxic effects of the drug and the results of the present and other residue studies, the suggested withdrawal time for Ivomec in edible tissues of swine and cattle is 21 and 28 days, respectively.
点击下载:
PDF (418KB)
返 回