Antibiotics Immunoassay in Food

Abstract

Antibiotics are a class of secondary metabolites produced by microorganisms (including bacteria, fungi and actinomyces) or advanced animals and plants in the process of life, and can interfere with the development of other living cells. The immunological methods and development status of antibiotics have been introduced in recent years in this chapter. We briefly reviewed the types and physicochemical properties, the toxicological properties, and harmness of representative antibiotics, as well as the maximum residue limits established by different countries. Then, the design and synthesis of haptens to the AGs, the establishment and evaluation of ELISA, and the pretreatment of foodstuffs were introduced in detail. Finally, the construction of flow immunochromatographic test strips for antibiotic detection, the pretreatment of the sample matrix, cutoff values, detection time, and other performance parameters are fully demonstrated. Examples from recent studies are drawn in the process of elaboration, and the probable perspectives of immunoassay for antibiotics are prospected in this chapter.