Antibiotic residues in food: Extraction, analysis, and human health concerns

Jun CHEN, Guang-Guo YING, Wenjing DENG

Research output: Contribution to journalArticlespeer-review

286 Citations (Scopus)


The abundant use of antibiotics leads to antibiotic residues in frequently consumed foods. Residual antibiotics in food may have adverse effects on humans by directly causing disease via low-dose exposure and indirect harm via antibiotic resistance. However, the current methods for antibiotic extraction and analysis in food have not yet formed a uniform standard, and only a few data exist regarding the residual antibiotic condition in various types of foods. Hence, we review the literature since 2008 to summarize analytical methods and residue status of antibiotics in food. Then, we discuss the causes of antibiotic residues in food and the possible hazards to human health. We hope that the joint efforts of the scientific community and political circles will lead to the formation of a unified standard for the extraction and analysis of antibiotics in food, to allow for comprehensive monitoring of residual antibiotics and ensure human health. Copyright © 2019 American Chemical Society.
Original languageEnglish
Pages (from-to)7569-7586
JournalJournal of Agricultural and Food Chemistry
Issue number27
Early online date14 Jun 2019
Publication statusPublished - 10 Jul 2019


Chen, J., Ying, G.-G., & Deng, W.-J. (2019). Antibiotic residues in food: Extraction, analysis, and human health concerns. Journal of Agricultural and Food Chemistry, 67(27), 7569-7586. doi: 10.1021/acs.jafc.9b01334


  • Antibiotics
  • Food
  • Extraction
  • Analysis
  • Human health


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