Abstract
Tetracyclines (TCs) are broad‐spectrum antibiotics in human and veterinary medicine, characterized by their exceptional chemotherapeutic efficacy against a wide range of Gram‐positive and Gram‐negative bacteria, rickettsiae, spirochetes, large viruses, chlamydia, mycoplasmas and protozoan parasites. The use of tetracyclines is increasing, as they are used not only in treatment but also prevention of illnesses. Moreover TCs are given to animals destined for human consumption to promote growth and may potentially result in the presence of residues in edible animal tissues, which can be toxic and dangerous for human health and potentially cause allergic reactions. An extended and comprehensive review on the analytical methodologies concerning tetracyclines in foodstuffs of animal origin reported in literature is provided in the present article. Emphasis is given on sample preparation regarding isolation and purification, chromatographic conditions and method validation according to the legislation. Results of published assays are comparatively presented and criticized.
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