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Journals / Şırnak Üniversitesi Fen Bilimleri Dergisi / 2026 / Sayı: 10

Antibiotics Detected in Foods, Their Possible Sources and Detection Methods

Gıdalarda Tespit Edilen Antibiyotikler, Olası Kaynakları ve Tespit Metotları

Tamer Arslan(MALATYA TURGUT ÖZAL ÜNİVERSİTESİ, DARENDE BEKİR ILICAK MESLEK YÜKSEKOKULU)0000-0002-9052-7222
Pages
31–54
Publication Date
2026-07-01
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In this review, studies and literature information on antibiotics that can contaminate foods in different ways, transmission routes, antibiotic identification materials, antibiotic detection methods and application areas, especially food safety, were evaluated.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The release of high amounts of antibiotics into nature by humans leads to antibiotic residues in frequently consumed foods.
📊
Key Findings & Data:Antibiotic residues in foods can have adverse effects on humans by causing direct disease through low-dose exposure and indirect harm through antibiotic resistance.
💡
Conclusion & Impact:In this review, studies and literature information on antibiotics that can contaminate foods in different ways, transmission routes, antibiotic identification materials, antibiotic detection methods and application areas, especially food safety, were evaluated.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Antibiyotik · biyosensörler · gıda

Abstract

The release of high amounts of antibiotics into nature by humans leads to antibiotic residues in frequently consumed foods. Antibiotic residues in foods can have adverse effects on humans by causing direct disease through low-dose exposure and indirect harm through antibiotic resistance. Therefore, qualitative and quantitative measurement of antibiotic residues in antibiotic-contaminated foods is important. However, current methods for antibiotic extraction and analysis in foods have not yet established a uniform standard. Therefore, new methods for the qualitative and quantitative measurement of antibiotic residues must be developed. The purpose of this study is to provide information on the sources of antibiotics that may contaminate food and their detection methods. In this review, studies and literature information on antibiotics that can contaminate foods in different ways, transmission routes, antibiotic identification materials, antibiotic detection methods and application areas, especially food safety, were evaluated.

Özet

İnsanlar tarafından antibiyotiklerin doğaya yüksek miktarda salınımı, sık tüketilen gıdalarda antibiyotik kalıntılarına yol açar. Gıdalardaki antibiyotik kalıntıları, düşük doz maruziyeti yoluyla doğrudan hastalığa ve antibiyotik direnci yoluyla dolaylı zarara neden olarak insanlar üzerinde olumsuz etkilere sahip olabilir. Bu nedenle antibiyotiklerle kontamine olmuş gıdaların antibiyotik kalıntılarının nitel ve nicel ölçümü önemlidir. Ancak, gıdalarda antibiyotik ekstraksiyonu ve analizi için mevcut yöntemler henüz tek tip bir standart oluşturmamıştır. Bundan dolayı antibiyotik kalıntılarının nitel ve nicel ölçümü için yeni metotlar geliştirilmelidir. Bu çalışmanın amacı gıdalara bulaşabilecek antibiyotiklerin kaynakları ve bunların tespit metotları hakkında bilgi vermektir. Bu derlemede gıdalara farklı yollardan bulaşabilecek antibiyotikler, bulaşma yolları, antibiyotik tanımlayıcı materyaller, antibiyotik tespit metotları, başta gıda güvenliği olmak üzere uygulama alanlarına dair yapılmış çalışmalar ve literatür bilgileri değerlendirilmiştir.

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Cite This Article

Arslan, T. (2026). Antibiotics Detected in Foods, Their Possible Sources and Detection Methods. Şırnak Üniversitesi Fen Bilimleri Dergisi, Sayı: 10, 31–54. https://ajindex.com/articles/1601287

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