• Journal of Food Hygiene and Safety
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• v.5 no.4
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• pp.197-204
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• 1990

This study was carried out to determine the sulfametazine residues in swine tissues. For this experiment, 22 samples of porks were collected at meat markets in Seoul, 21 samples of swine muscles for export were collected at slaughterhouses in Gyunggi areas, and 18 samples of swine livers, kidneys, and muscles were collected from 6 swine at slaugterhouse in Seoul from the end of August to the early of October and were analyzed by High Performance Liquid Chromatography (HPLC). the results obtained were summarized as follows. 1. The sulfametazine residues were liver > kidney > muscle, and among liver, kidney and muscle were very significantly different(p<0.005). 2. The sulfametazine residue in liver was very significantly higher than that in muscle (p<0.005), the sulfametazine residue in kidney was significantly higher than that in muscle (p<0.005), but, the sulfametazine residue in liver was not significantly higher than that in kidney(p<0.05). 3. the sulfametazine residues in swine muscles for export wer exhibited a tendency to lower in small breeding size farms. 4. the sulfametazine fesidue in one of 22 samples of porks for domestic consumption was exceeded 0.1 ppm.