Progress in analysis of residual antibacterials in food

Residual antibacterials in food constitute a risk to human health. Although epidemiological data on the real magnitude of their adverse effects are very scarce, they indicate that food could be an important avenue for evolution and dissemination of antibiotic-resistant bacteria. Analysis of these residues plays a key role in ensuring food safety, to the point that the European Union has not only established maximum residue limits but also requirements concerning the performance of analytical methods and the interpretation of the results. These specifications have had a great influence on protocols and techniques applied. In this review, we discuss the progress of rapid screening methods and the use of accurate liquid chromatography-tandem mass spectrometry (LC-MS2) to confirm the identity and the quantity of antibacterials present. We cover challenges and achievements in this field, emphasizing developments in the past five years, and the impact of Commission Decision 2002/657/EC and its application in food. We also outline future perspectives and promising alternatives to well-established procedures.