EU scientists develop new technology for food safety testing

Food safety is a common challenge facing the world. Food safety testing is an important part of food safety management. At present, although there are many food safety detection methods, most of them take a long time and cost high. Therefore, there is an urgent need to develop a simple, easy, and low-cost rapid detection technology.

A research project titled "Improving Food Safety and Increasing Consumer Confidence" supported by the EU Framework R & D Program has achieved interim results and developed a monitoring method for rapid detection of antibiotic residues in honey. This technology can quickly detect the residual amount of 4 types of antibiotics at one time, which is the first time in the field of food safety testing technology. At present, researchers are experimenting with the application of this technology to the detection of antibiotic residues in foods such as meat, eggs, cereals, vegetables, dairy products, and fish.

Honey usually contains high antibiotic residues. Long-term use of food with antibiotic residues exceeding the standard can make the human body resistant to antibiotics, which makes antibiotic treatment ineffective. The emergence of super bacteria has a lot to do with the large amount of antibiotics used to make the human body resistant. Therefore, antibiotic residues in food will pose a huge threat to human health. Antibiotic residue testing is an important part of EU food safety testing.

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