The present paper describes a high-performance liquid chromatographic (HPLC) method for the determination of thiamphenicol (THA) residues in spiked meat at levels as low as 10 ppb. Meat spiked with THA was extracted twice with ethyl acetate. The extract was washed with 4 w/v NaCl solution saturated with ethyl acetate and then was evaporated to dryness. The oily residue was dissolved in 1 ml of a mixture of n-hexane-chloroform (1:1, v/v). Then 1 ml of water was added to the tube and after stirring and centrifugation, an aliquot of the upper layer was analyzed on a reversed-phase C18, 5 #x3BC; column. Recovery was found to range from 64.8 to 75.5. The linearity, in the range examined, was good (r = 0.995, 5#x2013;80 ppb). Precision data suggested relative standard deviation ranged from 2.1 to 3.9.
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