Methods for determining the residual amount of antibiotics in food

O. N. Tchaikovskaya; V. S. Chaydonova; M. V. Ashmarina

doi:10.1117/12.2593802

2 December 2021 Methods for determining the residual amount of antibiotics in food

O. N. Tchaikovskaya, V. S. Chaydonova, M. V. Ashmarina

Proceedings Volume 12086, XV International Conference on Pulsed Lasers and Laser Applications; 120861C (2021) https://doi.org/10.1117/12.2593802
Event: XV International Conference on Pulsed Lasers and Laser Applications, 2021, Tomsk, Russian Federation

Abstract

In the modern world, it is worth seriously thinking about the quality of food consumed. Eating livestock products, we often do not think about such things as the presence of antibiotics in them. However, this can have serious consequences for the body. That is why the sanitary services of all countries pay such attention to the definition of antibiotics. Somewhere very strict standards are set on them. This article is an overview of such antibiotics as sulfaguanidine, benzylpenicillin and chloramphenicol, we also discussed the methods for the determination of antibiotics, methods of fluorescence analysis and quantum chemistry, which we will use in future studies.

Citation Download Citation

O. N. Tchaikovskaya, V. S. Chaydonova, and M. V. Ashmarina "Methods for determining the residual amount of antibiotics in food", Proc. SPIE 12086, XV International Conference on Pulsed Lasers and Laser Applications, 120861C (2 December 2021); https://doi.org/10.1117/12.2593802

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