Why test for antibiotics?
Antibiotics are used in animal husbandry for the treatment and prevention of bacterial infections. Depending on the type of treatment and the time between administration and slaughter, drug residues can be present in animal food products and may constitute a food safety risk for the consumer. Therefor the EU has established Maximum Residue Limits (MRLs) for these compounds in food of animal origin. This applies to products like meat, milk and eggs, but also standards for kidney, fat and liver have been set. All products on the EU market have to comply with these requirements. To allow for enforcement by governmental organizations, but also producers self-control, many methods for the detection of antibiotic residues have been developed.
RIKILT Wageningen University & Research
RIKILT is the Dutch National Reference laboratory for antimicrobial residues. The methods which have been developed by RIKILT are used by the Dutch Food and Consumer Product Safety Authority, but are also extensively applied in private monitoring programs. On this website, we provide a comprehensive online training to teach you how to test for antibiotic residues in animal produce.
SELAMAT is a network organisation that brings together stakeholders dealing with food production from Europe and Asia to share methodology, expertise, knowledge and policy developments related to food production with emphasis on food safety, food quality and related issues.
Two tests in an easy-to-follow E-learning tool
In our e-learning environment you will learn two ways of testing for the presence of antibiotic residues:
- A first global screening to check if a sample contains antibiotics
- A second test to determine the class of antibiotic and precisely how much of it is present in the sample
Would you like to receive a detailed description of these two methods?