Antibiotic Calling (Milk ve Fresh Meat Scanning) (Qualitative)

Searching for Antibiotics (Milk and Fresh Meat Screening) (Qualitative)
Searching for Antibiotics (Milk and Fresh Meat Screening) (Qualitative)

Although the use of antibiotics for the treatment of animal diseases is acceptable to some extent, the continuous and uncontrolled use of healthy hams by adding them to feed and water causes serious health problems. In particular, animals that are given antibiotics are discontinued without waiting for a certain period of time to expel this substance from their bodies, causing antibiotic residues in other animal foods, including meat. For this reason, various scientific studies are carried out in order to control and detect antibiotic residues in animal foods and to ensure that necessary legal arrangements are made. Due to the widespread use of antibiotics in our country and the development of trade in live animals and animal products in the national and international arena, the analysis of antibiotic residues in animal products has become a necessity.

Two different methods are used for the analysis of any substance in the chemical sector. Qualitative analysis is performed to understand which elements or compounds a substance consists of. Quantitative analyzes are performed to determine the amount of each of these elements or compounds in the substance.

In our country, the Regulation on Supply and Use of Feed to the Market issued by the Ministry of Food, Agriculture and Livestock in 2011 is applied. According to this regulation, some antibiotics can be mixed into animal feeds as feed preparation. The list of antibiotics to be added as feed additives is given in the annex of the regulation.

There are various methods for detecting antibiotic residues in milk and fresh meats. Some of these methods are chemical and microbiological methods. Today, microbiological methods are used the most. Although chemical methods are highly sensitive, they are economically expensive.

In the laboratories, antibiotic analyzes are carried out by qualitative methods in milk and fresh meats within the scope of chemical tests. In these studies, the standards prepared by local and foreign organizations are complied with.