Overview of Chromatographic Methods of Analysis of Penicillins in Food Matrices of Animal Origin

Penicillins are β-lactam antibiotics indicated for preventing and treating diseases in veterinary medical practice. Improper use of these antibiotics in animals may result in residues in foodstuffs such as milk, egg, and meat, which can cause unwanted effects like allergy, and development of bacterial resistance. So, it is important to regulate the use of penicillins in foodstuffs of animal origin. Regulatory bodies in different countries established maximum residue levels to be allowed in food matrices. To address the regulatory requirements, food matrices need to be investigated with proper methods of analysis. Several analytical methods were developed and validated to determine penicillin residues in food products of animal origin. Among the developed methods of analysis in the last two decades, chromatographic techniques were the most commonly reported ones. Therefore, the purpose of this review is to compile up-to-date literature on chromatographic methods of analysis for the determination of penicillin residues in foodstuffs of animal origin.