METHODS FOR DETERMINING ANTIBIOTICS IN MEAT AND MEAT PRODUCTS

Regular monitoring of food products for antibiotic residues is necessary to comply with food safety standards and protect consumer health. The review paper examines established methods for determining residual antibiotic content in meat and meat products: chromatographic, microbiological, physicochemical (spectrophotometry, potentiometry, pH-metry and conductivity), extraction methods; their advantages and disadvantages are given. The choice of method depends on the specific analytical conditions, the required sensitivity and specificity, and the availability of equipment.