ANTIBIOTICS IN EGGS AND EGG PRODUCTS

Eggs

Egg consumption in Europe is growing steadily year by year, with an increase of 2.5% in 2021 compared to 2019. In Italy, production for the past year, 2020, stood at 12.6 billion eggs.

 

The poultry sector in Italy, but not only, represents a sector of excellence as a production model also with regard to controls on the supply chain and with regard to the reduction of the use of antibiotics up to CLAIM "Antibiotic Free" that can be found on poultry meat and eggs.

 

The AGROLAB Italia laboratory has developed, validated and accredited some methods to check the absence of antibiotics in eggs and egg products, both liquid and powder:

The analytical methods involve the use of liquid chromatography coupled with mass spectrometry (LC-MS/MSMS) and the achievement of quantification limits that comply with the legal requirements currently in force.

 

These methods allow the determination of the following classes of drugs:

  • Chloramphenicol
  • Tetracyclines
  • Multiresidual Drugs (Sulfonamides/Chinolones/Macrolides/Coccidiostats/Ionophores/Amphenicol)

 

We are therefore able to offer our customers a complete analytical package that guarantees the quality of their products.

 

Your customer service in the lab and your locals sales will be happy to provide you with all the information you need to sample and interpret the data obtained in the laboratory.

 
 

Author: Enrico Goldin