How to detect the presence of antibiotics in food products

The use of antibiotics in livestock and agriculture is common practice for disease prevention and growth promotion. However, their residues in food products can pose a threat to human health, contributing to the development of antibiotic resistance, allergic reactions, and disruption of the intestinal microflora. Understanding methods for detecting the presence of antibiotics in food products is becoming increasingly important for both consumers and regulatory authorities.

There are several approaches to detecting antibiotics, from simple rapid tests to highly accurate laboratory tests:

• Rapid tests (quick tests):

  These are designed for rapid preliminary screening directly on farms or during raw material acceptance. These are typically enzyme-linked immunosorbent assays or microbiological tests. They are relatively inexpensive and easy to use, but they can produce false-positive or false-negative results and do not accurately determine the antibiotic concentration.

  • Microbiological inhibitory tests: These are based on the sensitivity of bacteria to antibiotics. If the sample contains an antibiotic, the growth of the test bacterial culture is inhibited, which is indicated by a color change or lack of growth.
  • Immunochromatographic tests (strip tests): These use antibodies specific to certain groups of antibiotics. The results appear as colored stripes, similar to a pregnancy test.
• Laboratory methods:

  These methods require specialized equipment and qualified personnel, but provide high accuracy, sensitivity and quantification.

  • High-performance liquid chromatography (HPLC): Allows for the separation and identification of various components in a sample, including antibiotics , and the determination of their concentrations. It is often used in combination with mass spectrometry (HPLC-MS/MS) to confirm results and improve accuracy.
  • Gas Chromatography-Mass Spectrometry (GC-MS): Suitable for the analysis of volatile or readily volatilizable antibiotics.
  • Enzyme-linked immunosorbent assay (ELISA): A more accurate laboratory version of rapid tests that uses enzyme labels to detect and quantify antibiotics.
  • PCR (Polymerase Chain Reaction) methods: Can be used to detect antibiotic resistance genes in microorganisms in food products, which indirectly indicates their presence or use.

As a regular consumer , you can't perform a lab test at home, but you can take the following steps:

• Buy from trusted suppliers: Choose products from farmers or producers who claim to control the use of antibiotics and have the appropriate certificates.
• Look for labeling: Some products may be labeled "Antibiotic-Free" or "Organic," which suggests stricter controls .
• Be attentive to quality: Although it is not a direct indicator, a product of poor quality (unpleasant smell, strange color) should always raise suspicions.
• Contacting food safety authorities: If you have serious concerns or discover any discrepancies in product information, you can contact your local food safety authorities.

Determining the presence of antibiotics in food is a complex process requiring specialized knowledge and equipment. Rapid tests offer a quick assessment, while laboratory methods provide high accuracy. For consumers, key strategies include choosing reputable manufacturers and carefully reading product information. Strengthening oversight and transparency at all stages of food production is an important step toward ensuring food chain safety and protecting public health.

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