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Submitted to: Journal of the Association of Official Analytical Chemists
Publication Type: Peer Reviewed Journal Publication Acceptance Date: 1/21/1997 Publication Date: N/A Citation: N/A Interpretive Summary: The paper describes advances in the determination of antibiotic residues in foods of animal origin. Until recently, antibiotic residues were determined by microbial inhibition procedures. These methods are slow and ineffective in identifying specific antibiotics. In recent years, both rapid screening tests and specific chemical procedures have been developed for determination of antibiotic residues. The paper gives a brief overview of progress and potential future advancements Technical Abstract: A variety of chemical residues in foods are of concern to regulatory agencies. Antibiotics are a class of veterinary drugs which are of concern as residues. The traditional method of determining antibiotic residues has been based on microbial inhibition. More recently, a variety of rapid screening tests and specific chemical procedures have been developed. High performance liquid chromatography (HPLC) is generally the chromatographic method of choice. Many methods for sample preparation, and separation, and detection of residues have been described. HPLC fractionation has been used to prepare samples for HPLC determination of B-lactams. Interfacing various analytical approaches is useful in identifying residues. |
