ANTIBIOTICS TESTING

The use of antibiotics continues to be a matter of critical concern, both for livestock producers and food safety authorities. Despite the implementation of stringent regulations governing antibiotic application in animal husbandry, issues related to misuse, overuse, and non-compliance with prescribed withdrawal periods persist in many regions. Consequently, residues of these compounds are still detected in products of animal origin. Moreover, recent studies have revealed the occurrence of antibiotic residues in non-animal-derived foods, suggesting a broader environmental and agricultural contamination pathway that extends beyond conventional livestock production systems. Although food products of animal origin are traditionally regarded as the primary source of antibiotic residues, recent studies have demonstrated that non-animal-derived foods can also contribute significantly to this form of contamination. In agricultural systems, the main pathways for antibiotic introduction include the use of irrigation water containing trace antibiotic levels, often resulting from inadequate wastewater treatment, and the application of manure or biosolids as soil amendments. These practices facilitate the dissemination of antibiotic compounds into the environment, where they can be absorbed by plants and subsequently enter the human food chain.

Despite plants being considered a secondary source of antibiotic residues, research has increasingly focused on their uptake and accumulation capacity. Notably, cereal crops such as wheat, rice, and oats, as well as coarse grains like maize and barley, have been identified as species capable of accumulating detectable levels of antibiotics.

IMPORTANCE OF ANTIBIOTICS TESTING

Laboratory analysis of antibiotic residues plays a crucial role in ensuring that food products—particularly those of animal origin such as meat, milk, and eggs—comply with established maximum residue limits (MRLs). Exceeding these limits poses significant health risks, including allergic reactions, toxic effects, and disruption of the intestinal microbiota. Routine residue monitoring not only safeguards consumer health but also supports the implementation and enforcement of food safety regulations, thereby discouraging the improper or excessive use of antibiotics in animal and food production systems.

INSTRUMENTATION

At METS, advanced analytical technologies are employed for the detection of antibiotic residues at parts-per-billion (ppb) levels, utilizing the liquid chromatography–tandem mass spectrometry (LC–MS/MS) technique. This method involves a sequence of processes, including sample preparation (extraction and cleanup), liquid chromatographic separation of target compounds, and tandem mass spectrometric detection for accurate identification and quantification. The LC–MS/MS approach provides high sensitivity, selectivity, and reliability, enabling the simultaneous determination of multiple antibiotics within a single analytical run.

REGULATORY BODIES

In the Gulf Cooperation Council (GCC) countries, the regulation of antibiotic residues in food is guided by regional standards developed by the Gulf Standardization Organization (GSO). These standards provide a harmonized framework for food safety across member states. The Gulf Standardization Organization (GSO) develops unified technical regulations for GCC member states, including the establishment of maximum residue limits (MRLs) for hormones and antibiotics in food products. In addition to setting these limits, the GSO works to harmonize standards related to food hygiene, labeling, and other food safety aspects, ensuring alignment with international frameworks such as those of the Codex Alimentarius Commission. Accordingly, METS follow GSO 2481 and CODEX-CAC/MRL2-2015 technical regulation and analyze if the submitted product is within the regulated MRL.

CATEGORIES OF MATRICES WE CAN TEST

We can perform diverse matrices like meat and meat products, milk and milk products like milk powder, cheese, cereal crops such as wheat, rice, and oats, as well as coarse grains like maize and barley, eggs, animal feed, poultry meal etc.