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| Determination of Sulfanilamide Residues in Fresh Pork |
| ZHANG Zhi-gang |
| State Key Laboratory of Food Safety Technology for Meat Products, Xiamen Yinxiang Group Co. Ltd., Xiamen 361100, China |
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Abstract Ten sulfanilamide residues in 64 pork samples collected from urban and suburb areas in a certain city were determined by HPLC. The positive rate and the over-limit rate of sulfanilamide residues were 20.31% and 10.94%, respectively. Samples from suburb area revealed a higher positive rate and a higher over-limit rate compared to those from urban area. Sulfadiazine （SD） showed the highest positive rate of 7.8 1%, followed by sulfamethizole （SMT） and sulfapyridine （SP）, of which the positive rates were 6.25% and 4.69%, respectively. These results demonstrate that sulfanilamide residues are higher in some pork samples, suggesting the potential risk for inducing bacterial drug resistance. Therefore, reasonable use of antibiotics is needed to be strengthened.
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2012, Vol. 26 
