Abstract
The transformation of sulphadimidine (SDM) during raw fermented sausage preparation was studied to elucidate the SDM decrease found in an earlier study. The raw fermented sausages were prepared from batters containing 1 and 10 mg [14C]-SCM kg-1. The sausages and the brines were analysed using methods based on solid-phase extraction followed by HPLC combined with liquid scintillation counting. It can be concluded that the decrease in SDM level is mainly caused by (i) leaching into the brine (approx. 25%), (ii) transformation of SDM, possibly by reactions with components in the sausage or the brine, as the presence of five reaction products from SDM could be demonstrated, and (iii) formation of bound residues (approx. 20%).
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