Sulfamethazine and its metabolites in pork: Effects of cooking and gastrointestinal absorption of residues

Lawrence J. Fischer, Andrew J. Thulin, Mary E. Zabik, Alden M. Booren, Robert H Poppenga, Kena J. Chapman

Research output: Contribution to journalArticlepeer-review

21 Scopus citations


Cooking-related changes in residues of [14C]sulfamethazine (SMZ) and its metabolites were measured in pork products obtained from an animal given a single dose of the drug. In addition, the gastrointestinal absorption of residues after ingestion of cooked pork by dogs was assessed by analysis of blood and urine for SMZ and its metabolites. No loss of SMZ could be detected in pork loin, liver, and cured ham as a result of cooking by various methods. Levels of the N4-acetyl metabolite of SMZ were not altered by cooking but the N4-glucoside metabolite exhibited cooking-related declines of up to 70%. Liver, which contained high concentrations of the glucoside, exhibited an increase in SMZ as a result of cooking, and this could be explained by heat-related hydrolysis of SMZ-glucoside. Analysis of dog serum indicated slow but complete absorption of SMZ present in meat. Urine analysis showed the N-acetyl metabolite was also absorbed. The results indicate that cooking does not destroy and may increase SMZ in pork products and that ingestion of cooked pork can result in the absorption of drug and metabolite residues.

Original languageEnglish (US)
Pages (from-to)1677-1682
Number of pages6
JournalJournal of Agricuhural and Food Chemistry®
Issue number9
StatePublished - 1992
Externally publishedYes

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)


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