Abstract
Shrimp are crustaceans that live in the seas and some fresh water bodies. The properties of this seafood depend on the conditions where they were grown, since some are grown as aquaculture on special farms. Shrimp, like other inhabitants of sea waters, are capable of accumulating heavy metals, free radicals that cause cancer, antibiotics and other substances. This article describes a validated method for testing shrimp for residues of antibiotics from the nitrofuran and chloramphenicol group using the Randox bioluminescence method. Monitoring studies of 30 samples of boiled-frozen shrimp were carried out. At the same time, no antibiotics from the group of nitrofurans and chloramphenicol were found, which indicates the good quality of the supplied products.
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