Detecting the Many Classes of Antibiotics in Food

Widespread use of antibiotics in human healthcare and livestock husbandry has led to trace amounts of the drugs ending up in food products. Long-term consumption could cause health problems, but it’s been difficult to analyze more than a few antibiotics at a time because they have different chemical properties. Now, researchers reporting in ACS’ Journal of Agricultural and Food Chemistry have developed a method to simultaneously measure 77 antibiotics in a variety of foods.

Antibiotics can be present at trace amounts in meat, eggs and milk if the animals aren’t withdrawn from the drugs for a sufficient period of time before the products are collected.