Chemical Analysis of Antibiotic Residues in Food

Antibiotic Residue Analysis: Detection Methods & Food Safety

This reference examines the chemical analysis of antibiotic residues in food, focusing on analytical techniques used to monitor residues in products of animal origin. It covers antibiotic properties, metabolism, regulatory requirements, laboratory quality assurance, and the development and validation of reliable screening and confirmatory methods.

Key Features

• Explores the principles of antibiotic residue analysis in food
• Examines the risks associated with antibiotic residues in animal-derived products
• Covers antibiotic chemical properties and classifications
• Explains pharmacokinetics, metabolism, and residue distribution
• Discusses the selection of marker residues for regulatory testing
• Examines the importance of selecting appropriate target animal tissues
• Covers screening methods for detecting antibiotic residues
• Explains confirmatory analytical techniques for residue identification
• Highlights liquid chromatography–mass spectrometry (LC-MS) applications
• Discusses method development for chemical residue analysis
• Explains analytical method validation procedures
• Covers measurement uncertainty and reliability of laboratory results
• Examines quality assurance and quality control practices
• Reviews food safety regulations governing antibiotic residues
• Provides practical and scientific guidance for laboratories monitoring food safety