Determination of thiabendazole residues in meat by HPLC using ultraviolet and fluorometric detection.

An HPLC method is described for the residue analysis of thiabendazole in meat. The recovery varies from 62 to 75%. Thiabendazole is extracted from the tissue using 3 mol HCl, eluted from the Extrelut-20 column with dichloromethane and then injected onto a C18 column. The optimum conditions for detection are described using ultraviolet and fluorescence spectroscopy. The sensitivity is such that thiabendazole can be determined at a level of 5 micrograms/kg meat. The absolute detection limit with fluorometry is 100 pg.