Determination of antibiotic drug residues in milk and meat using different analytical methods: A review

Abstract

Veterinary antibiotics are used in livestock production for control of animal diseases and as growth promoter. The repeated application of veterinary drugs for animals may result the occurrence of residues at various concentration levels in animal derived food products. Veterinary antibiotic residue is defined as small amounts of antibiotics, or its active metabolites which persists in animal derived food products after applying it in animals for different purposes. In particular antibiotic residues occur due to extensive application of antibiotics in veterinary services produce complications not only in dairy and meat industry but also have extensive public health consequences. Deleterious effects of drug residues residing in animal derived food products may induce carcinogenic and mutagenic effects and leads to the condition of antimicrobial resistance and antimicrobial allergy in the individuals who consume animal derived food products. Accordingly, it is important to effectively control antibiotic residues in animal derived food products. For that reason, regulatory authorities have enacted maximum residue limits (MRLs) for a number of veterinary drugs in different animal derived food products (milk, eggs and meat). Performing effective monitoring program requires specific, sensitive and reliable analytical methods that can identify all veterinary drug residues under regulated levels (MRL).