Progress of analytical methods for antibiotic residues in plant-derived food

Authors

ZHOU Jie, Southwest University, Citrus Research Institute, Chongqing 400712, China
AN Jiao, Southwest University, Citrus Research Institute, Chongqing 400712, China
DONG Chao, Southwest University, Citrus Research Institute, Chongqing 400712, China
ZHAO Jing, Southwest University, Citrus Research Institute, Chongqing 400712, China
ZHANG Yaohai, Southwest University, Citrus Research Institute, Chongqing 400712, China
JIAO Bining, Southwest University, Citrus Research Institute, Chongqing 400712, China

Abstract

In order to assess the health risks of antibiotic exposure to humans, it is needed to establish the rapid screening and confirmation testing methods for antibiotic residues in plant samples. This paper briefly introduces the registration and limit standards of agricultural antibiotics in China, the origin and accumulation of antibiotics in plant-derived foods, especially the present pretreatment and detection techniques of antibiotic residues in plant-derived foods, and prospects the work in this field.

Publication Date

4-28-2019

First Page

223

Last Page

229

DOI

10.13652/j.issn.1003-5788.2019.04.041

Recommended Citation

Jie, ZHOU; Jiao, AN; Chao, DONG; Jing, ZHAO; Yaohai, ZHANG; and Bining, JIAO (2019) "Progress of analytical methods for antibiotic residues in plant-derived food," Food and Machinery: Vol. 35: Iss. 4, Article 41.
DOI: 10.13652/j.issn.1003-5788.2019.04.041
Available at: https://www.ifoodmm.cn/journal/vol35/iss4/41

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