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Detection of Pesticides, Antibiotics in Water and Natural Food Possible by New Method
Presence of antibiotics in foods of animal origin or fresh water can cause bacterial resistance or allergic reactions to the consuming population, as well as industrial problems in fermentation processes.
The study, carried out by the research group Quality in Food, Environmental and Clinical Analytical Chemistry (FQM-302), at the University of Granada, proposes new analysis methods for the identification of pesticide residue (carbamates) and antibiotic residue (sulfonamides) in water, plant foods and food of animal origin like milk and meats from varied sources.
These new methods constitute a routine analysis alternative to the analysis used until now.
Researchers point out, regarding water, that the interest caused by control of residue levels of pesticides, which can be found in water as a result of treatment of crops with such compounds, is widely known.
However, concern on detecting pharmaceutical residue, specifically antibiotic, is quite recent. The presence of these contaminants in fresh waters can cause a certain bacterial resistance or allergic reactions in the consuming population, they add.
For the study, the researchers used techniques that have not been much explored in these fields - Cathodoluminiscence detection (CL) connected to Flow Injection Analysis (FIA) and High Performance Liquid Chromatography (HPCL), or Capillary Electrophoresis (CE) with UV/Vis detection using an online preconcentration technique in the capillary itself, or detection via Mass Spectometry (MS).
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