Determining the Residual Amount of Amphenicol Antibiotics in Milk and Dairy Products

Controlling the level of amphenicol antibiotics in animal products is an important task for the contemporary food industry. Amphenicols are widely used in agriculture. Residual antibiotic substances enter the human body with food of animal origin, e.g. milk, and may lead to resistance to antimicrobial drugs. The research objective was to analyze scientific publications on various methods for identifying residual amphenicol antibiotics in milk and dairy products. The review covered six years of Russian and foreign publications from the PubMed databases of the National Center for Biotechnology Information (USA), Scopus and ScienceDirect databases of the Elsevier, the Web of Science platform, and the domestic electronic library eLibrary.Ru. Screening and quantification proved to be the main methods for their determination. Chromatographic methods, i.e. various types of high performance liquid chromatography, appeared to be especially effective. These methods often experience problems with sample preparation because milk tends to clog the capillary. Thus, food science needs further studies in the field of milk purification and isolation of amphenicols. The article describes the main methods for identifying amphenicol antibiotics in milk and dairy products and defines the prospect of further research.