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absorption spectroscopy (AAS, GFA, FIAS), Our goal is to provide test services as efficiently
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Note: this service is for Research Use Only and Not intended for clinical use.
Residue may be defined as trace of a substance present in a matrix (e.g., meat, urine, etc.) after some kinds of administration (e.g., within the framework of veterinary practice or illegal use) to an animal. [1] Veterinary drugs play an important role in the prevention and treatment of animal diseases, increasing production efficiency and improving the quality of animal products. They are widely used in animal husbandry production and have become an indispensable material basis for modern animal husbandry. However, there are always some people who illegally use, abuse, illegally add, inject other veterinary drugs or harmful substances in the livestock and poultry industry for the pursuit of economic interests. The drugs that are more likely to cause excessive veterinary drug residues are mainly antibiotics, sulfonamides, furans, antiparasitics, hormones and β-agonists. When the antibiotics are frequently used in large quantities, the drug-resistant pathogens in the animal body can easily infect humans. And the antibiotic drug residues can cause the bacteria in the human body to develop drug resistance and disturb the human micro-ecology, resulting in various side effects. Residues of veterinary drugs and harmful substances affect the safety of animal foods and the sustainable development of animal husbandry, which directly endanger human health and life safety. Therefore, it is necessary to detect veterinary drug residues and harmful substances in animal foods.
As an analytical testing company with extensive experience in veterinary drug residue analysis, Alfa Chemistry possesses a wide range of techniques to test and analyze various veterinary drug residues.
Alfa Chemistry tests veterinary residues for all relevant products, including:
Daeseleire, E., Van Pamel, E., Van Poucke, C., & Croubels, S. (2017). Veterinary Drug Residues in Foods. In Chemical Contaminants and Residues in Food (Second Edition). 117-153.
