Determination Of Ivermectin Residues In Sheep Meat And Fat Tail By Using A High-Performance Liquid Chromatography (HPLC) Technique In Karbala Province.

Abstract

From a human safety perspective, administration of ivermectin to food-producing animal species carries potential risks related to the presence of drug residues in edible tissues and other derived products. The aim of the study is to determine ivermectin residues in sheep meat and fat tail. 75 samples (50 each for lamb meat and 25 tail fat) were collected from different areas in Karbala Governorate. High-performance liquid chromatography (HPLC) technique was used to determine the degree of residual ivermectin (IVE) in meat and tail fat from January to February 2024. Analysis showed that samples for both meat and fat contaminated with ivermectin residues above than the Maximum Residue Limits (MRLs), According to the maximum limits of previously permitted residues the World Health Organization and Food and Agriculture Organization of ivermectin show a significant difference between the governorate areas, results for sheep meat showed residues higher than the maximum limits (above 0.03) The results were arranged in order of regions respectively) Aeen tumer, AL Hur, Tauweraij, Al Hussaina, center) : (2.40, 1.05, 0.82, 0.26, and 0.25),the percentage of ivermectin contamination according to the results was 95, 92, 91, 90 and 90 respectively. as for tail fat, the results showed high residues compared to the maximum limits (above 0.1) The results were arranged in order of regions respectively (AL Hur, Aeen tumer, Tauweraij, center and Al Hussaina): (1.87, 1.85, 1.83, 0.58 and 0.31), Where the percentage of contamination according to the results is 92, 92, 91, 90 and 89 respectively. The results of this study confirm the need for monitoring programs for eliminating pesticide residues and external parasites in animal products to protect consumer health from risks of exposure to these residues.