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•
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.