Detection of tetracyclines in beef and pork

식육중 테트라사이클린계 항생물질 잔류조사

In an effort to Improve the quality of meat and to monitor farms, residual tetracyclines in local beef and pork produced in the province of North Chung-cheong were determined by a EEC 4-plate, Charm II and HPLC, respectively. The results were summarized as follows ; 1. Of the 547 samples, 4 beef and 13 pork samples were judged to be positive by EEC 4 - plate method. 2. Detection rates of tetracyclines by type 1(++--) and type 2(+++ or ++$\pm$-) micro-bial growth Inhibition In EEC 4-plate method were 100% and 71%, respectively. 3. Of 17 positive samples, 6 were positive for tetracyclines, 4 were positive for tetracyclines and sulfonamides, 1 was positive for sulfonamides, and 2 were positive for others by Charm II test. 4. The best eluents were 0.01M methanolic oxalic acid, and the ideal temperature for stable concentration was $40^{\circ}C$ as optimal HPLC analytical conditions for the detection of tetracy-clines. 5. Of the 10 positive samples for tetracyclines by Charm II test, tetracyclines were confirmed in 2 beef and 6 pork samples, using HPLC, at levels ranging from 3.64~4.22 ppm and 0.2~1.20 ppm, respectively.