Advances on the chromatographic determination of amphenicols in food

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dc.creatorLetícia Rocha Guidi
dc.creatorPatrícia Amaral Souza Tette
dc.creatorChristian Fernandes
dc.creatorLuiza Helena Meller da Silva
dc.creatorMaria Beatriz de Abreu Glória
dc.date.accessioned2022-05-09T19:48:09Z
dc.date.accessioned2025-09-09T00:40:18Z
dc.date.available2022-05-09T19:48:09Z
dc.date.issued2017-01-01
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.identifier.doi10.1016/j.talanta.2016.09.068
dc.identifier.issn0039-9140
dc.identifier.urihttps://hdl.handle.net/1843/41488
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofTalanta
dc.rightsAcesso Restrito
dc.subjectAnfenicois
dc.subjectAntibióticos
dc.subject.otherChloramphenicol
dc.subject.otherThiamphenicol
dc.subject.otherFlorfenicol
dc.subject.otherAntibiotic
dc.subject.otherQuantitative methods
dc.subject.otherLegislation
dc.subject.otherOccurrence
dc.titleAdvances on the chromatographic determination of amphenicols in food
dc.typeArtigo de periódico
local.citation.epage338
local.citation.spage324
local.citation.volume162
local.description.resumoAntibiotics are widely used in veterinary medicine to treat and prevent diseases and their residues can remain in food of animal origin causing adverse effects to human health. Amphenicols (chloramphenicol, thiamphenicol, and florfenicol) may be found in foodstuffs, although the use of chloramphenicol has been prohibited in many countries due to its high toxicity. Since these antibiotics are usually present at trace levels in food, sensitive and selective techniques are required to detect them. This paper reviews analytical methods used since 2002 for the quantitative analysis of amphenicols in food. Sample preparation and separation/detection techniques are described and compared. The advantages and disadvantages of these procedures are discussed. Furthermore, the worldwide legislation and occurrence of these antibiotics in food matrices as well as future trends are also presented.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S003991401630738X

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