Chemical Analysis of Antibiotic Residues in Food (Wiley - Interscience Series on Mass Spectrometry)

An insightful exploration of the key aspects concerning the chemical analysis of antibiotic residues in food The presence of excess residues from frequent antibiotic use in animals is not only illegal, but can pose serious health risks by contaminating products for human consumption such as meat and milk. Chemical Analysis of Antibiotic Residues in Food is a single-source reference for readers interested in the development of analytical methods for analyzing antibiotic residues in food. It covers themes that include quality assurance and quality control, antibiotic chemical properties, pharmacokinetics, metabolism, distribution, food safety regulations, and chemical analysis. In addition, the material presented includes background information valuable for understanding the choice of marker residue and target animal tissue to use for regulatory analysis. This comprehensive reference: Includes topics on general issues related to screening and confirmatory methods Presents updated information on food safety regulation based on routine screening and confirmatory methods, especially LC-MS Provides general guidance for method development, validation, and estimation of measurement uncertainty Chemical Analysis of Antibiotic Residues in Food is written and organized with a balance between practical use and theory to provide laboratories with a solid and reliable reference on antibiotic residue analysis. Thorough coverage elicits the latest scientific findings to assist the ongoing efforts toward refining analytical methods for producing safe foods of animal origin.

An insightful exploration of the key aspects concerning the chemical analysis of antibiotic residues in food

The presence of excess residues from frequent antibiotic use in animals is not only illegal, but can pose serious health risks by contaminating products for human consumption such as meat and milk. Chemical Analysis of Antibiotic Residues in Food is a single-source reference for readers interested in the development of analytical methods for analyzing antibiotic residues in food. It covers themes that include quality assurance and quality control, antibiotic chemical properties, pharmacokinetics, metabolism, distribution, food safety regulations, and chemical analysis. In addition, the material presented includes background information valuable for understanding the choice of marker residue and target animal tissue to use for regulatory analysis. This comprehensive reference:

• Includes topics on general issues related to screening and confirmatory methods
• Presents updated information on food safety regulation based on routine screening and confirmatory methods, especially LC-MS
• Provides general guidance for method development, validation, and estimation of measurement uncertainty

Chemical Analysis of Antibiotic Residues in Food is written and organized with a balance between practical use and theory to provide laboratories with a solid and reliable reference on antibiotic residue analysis. Thorough coverage elicits the latest scientific findings to assist the ongoing efforts toward refining analytical methods for producing safe foods of animal origin.

The presence of excess residues from frequent antibiotic use in animals is not only illegal, but can pose serious health risks by contaminating products for human consumption such as meat and milk. This book is a single-source reference for readers interested in the development of analytical methods for analyzing antibiotic residues in food. It covers themes that include quality assurance and quality control, antibiotic chemical properties, pharmacokinetics, metabolism, distribution, food safety regulations, and chemical analysis. In addition, the material presented includes background information valuable for understanding the choice of marker residue and target animal tissue to use for regulatory analysis. This comprehensive reference: Includes topics on general issues related to screening and confirmatory methods. Presents updated information on food safety regulation based on routine screening and confirmatory methods, especially LC-MS. Provides general guidance for method development, validation, and estimation of measurement uncertainty. Written and organized with a balance between practical use and theory to provide laboratories with a solid and reliable reference on antibiotic residue analysis. Thorough coverage elicits the latest scientific findings to assist the ongoing efforts toward refining analytical methods for producing safe foods of animal origin Antibiotics : groups and properties / Philip T. Reeves Pharmacokinetics, distribution, bioavailability, and relationship to antibiotic residues / Peter Lees and Pierre-Louis Toutain Antibiotic residues in food, drinking water, and food safety regulations / Kevin J. Greenlees, Lynn G. Friedlander, and Alistair Boxall Sample preparation : extraction and clean-up / Alida A.M. (Linda) Stolker and Martin Danaher Bioanalytical screening methods / Sara Stead and Jacques Stark Chemical analysis : quantitative and confirmatory methods / Jian Wang and Sherri B. Turnipseed Single residue quantitative and confirmatory methods / Jonathan Tarbin ... [et al.] Method development and method validation / Jack F. Kay and James D. MacNeil Measurement uncertainty / Jian Wang ... [et al.] Quality assurance and quality control / Andrew Cannavan, Jack Kay, and Bruno Le Bizec. Front matter ......Page 1 Wiley Series in Mass Spectrometry ......Page 2 2012......Page 4 ch1......Page 18 ch2......Page 78 ch3......Page 127 ch4......Page 140 ch5......Page 168 ch6......Page 202 ch7......Page 242 ch8......Page 278 ch9......Page 309 ch10......Page 341 Index ......Page 360 * Provides a single source for readers interested in the development of analytical methods to measure antibiotic residues in food. * Topics include general issues related to analytical quality control and quality assurance, measurement uncertainty, screening and confirmatory methods.