Experts from the Testing Laboratory of the All-Russian State Center for the Quality and Standardization of Animal Medicines presented a new development: using innovative technologies, it is now possible to determine the antibiotic content in dairy and meat products, as well as in eggs.

It is no secret that unscrupulous manufacturers often use large doses of antibiotics in the production of meat and dairy products. In particular, the drug lincomycin can cure cows, birds and pigs from staphylococcus and streptococcus. And all would be fine if manufacturers used lincomycin rationally and in accordance with clear dosages. Otherwise, the remains of the strongest drug fall not only in the meat, milk and eggs of animals, but also on store shelves, from which they go directly to our dining tables.

“The more people eat lincomycin,” the developers of a new method for determining antibiotics in meat and milk say. “The lower his ability to withstand infectious diseases and the higher his chances of acquiring resistance to this antibiotic, which is often used in the fight against various bacteriological diseases.”

In order to recognize the product “stuffed” with antibiotics in time, scientists have developed a special screening technique. Which allows you to quickly identify lincomycin in products and prevent the appearance of such low-quality and potentially dangerous goods on store shelves.