Determination of antibiotics in meat samples using analytical methodologies: A review.
antibiotic
determination
extraction
meat
Journal
Comprehensive reviews in food science and food safety
ISSN: 1541-4337
Titre abrégé: Compr Rev Food Sci Food Saf
Pays: United States
ID NLM: 101305205
Informations de publication
Date de publication:
03 2021
03 2021
Historique:
received:
03
08
2020
revised:
30
11
2020
accepted:
01
12
2020
pubmed:
2
2
2021
medline:
26
10
2021
entrez:
1
2
2021
Statut:
ppublish
Résumé
Antibiotics are widely used to prevent or treat some diseases in human and veterinary medicine and also as animal growth promoters. The presence of these compounds in foods derived from food-producing animals can be a risk for human health. Consequently, regulatory agencies have set maximum residue limits for antibiotics in food samples. Therefore, the development of novel methodologies for its determination in food samples is required. Specifically, the analysis and quantification of these substances in meat tissues is a challenge for the analytical chemistry research community. This is due to the complexity of the matrix and the low detection limits required by the regulatory agencies. In this sense, a comprehensive review on the development of new sample preparation treatments involving extraction, cleanup, and enrichment steps of antibiotics in meat samples in combination with sensitive and sophisticated determination techniques that have been carry out in the last years is necessary. Therefore, the aim of this work is to summarize the published methodologies for the determination of antibiotics from 2016 until the beginning of the second semester of 2020. The first part of this review includes an introduction about antibiotic families, followed by sample preparation and determination techniques applied to the different families. Finally, a detailed discussion of the current trends and the future possible perspectives in this field are also included.
Identifiants
pubmed: 33522137
doi: 10.1111/1541-4337.12702
doi:
Substances chimiques
Anti-Bacterial Agents
0
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
1681-1716Informations de copyright
© 2021 Institute of Food Technologists®.
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