A study on ivermectin residues in the cattle meat in some areas in Kafer Elsheikh Governorate.

Abstract

The aim of the present work was to study the incidence of ivermectin residues in cattle meat in some areas at Kafer Elshekh Governorate. Also, the stability of this drug for different methods of conventional cooking (grilling, boiling and frying· Forty random cattle meat samples were collected from butcher shops in some areas at Kafer Elshekh governorate. Each sample was kept in separate sterile plastic bag and transferred to the lab in an insulated ice box for detection of their content of ivermectin residues using high performance liquid chromatography (HPLC) technique. The results indicated that 7.50% of the collected meat samples were found to contain ivermectin residue below the maximum residual limits. Also, it could be stated that conventional cooking couldn't be considered a safeguard against ingestion of residues of ivermectin where grilling, boiling and frying of the positive samples induced loses of 25·4%, 30·9 % and 23·6 % of ivermectin residues content respectively·