An insightful exploration of the key aspects concerning thechemical analysis of antibiotic residues in foodThe presence of excess residues from frequent antibiotic use inanimals is not only illegal, but can pose serious health risks bycontaminating products for human consumption such as meat and milk.Chemical Analysis of Antibiotic Residues in Food is asingle-source reference for readers interested in the developmentof analytical methods for analyzing antibiotic residues in food. Itcovers themes that include quality assurance and quality control,antibiotic chemical properties, pharmacokinetics, metabolism,distribution, food safety regulations, and chemical analysis. Inaddition, the material presented includes background informationvaluable for understanding the choice of marker residue and targetanimal tissue to use for regulatory analysis. This comprehensivereference:* Includes topics on general issues related to screening andconfirmatory methods* Presents updated information on food safety regulation based onroutine screening and confirmatory methods, especially LC-MS* Provides general guidance for method development, validation,and estimation of measurement uncertaintyChemical Analysis of Antibiotic Residues in Food iswritten and organized with a balance between practical use andtheory to provide laboratories with a solid and reliable referenceon antibiotic residue analysis. Thorough coverage elicits thelatest scientific findings to assist the ongoing efforts towardrefining analytical methods for producing safe foods of animalorigin.