Modern approaches to detecting tylosin residues from meat using the Ingvar domestic test system

Food products are complex multicomponent systems, the quality of which is determined by changes in the composition and structure of raw materials at all stages of technological processing and storage. Modern methods for assessing the quality of food raw materials include a comprehensive analysis of their composition and physicochemical properties using organoleptic and instrumental methods. These approaches allow for a detailed study of the structure and properties of products, ensuring an objective assessment of their safety and quality [1, 9]. Particular attention is paid to the control of the safety of food raw materials, since harmful chemical compounds, such as pesticides, radioactive isotopes, artificial dyes, preservatives, polycyclic aromatic hydrocarbons (PAHs), and medicinal substances, may enter them during production [3, 4]. One such compound is tylosin, a macrolide antibiotic widely used in animal husbandry for the treatment and prevention of infectious diseases in poultry, pigs, cattle, and bees [5, 9]. In accordance with the Doctrine of Food Security of the Russian Federation, approved by Decree of the President of the Russian Federation No. 20 dated January 21, 2020, one of the key tasks is to ensure the safety of food products at all stages of their production, storage, transportation, and sale [12]. The safety of products is determined by their compliance with the requirements of sanitary legislation and technical regulations, including TR CU 021/2011 «On Food Safety» and TR CU 034/2013 «On the Safety of Meat and Meat Products» [11, 10].