Ecological Systems and Devices Annotation << Back ANTIBIOTICS: METHODS FOR THEIR DETECTION AND ANALYTICAL CONTROL IN FOODS A.V. Klyueva, I.A. Zaytseva, N.N. Roeva, S.S. Voronich The unfair approach of some farmers to feeding livestock leads to contamination of food with residues of various medicines, including antibiotics. The latter are often used not only to treat animals, but also to preserve food, improve their quality or accelerate the growth of individuals. Due to the fact that many of these substances can remain in animal products for a long time, they enter the human body, which can provoke allergic reactions with severe consequences in the form of Quincke's edema, inhibition of the activity of useful enzymes, changes in the gastrointestinal microfl ora, and contributes to the formation and reproduction of a stable type of microfl ora. It is also obvious that antibiotics have a negative impact on the microbiological processes in the production of fermented milk products. As a result, products made using a technology that is dangerous to health can be delivered to the shelves. To protect the population from dangerous fermented milk products, the state has approved the main documentation that regulates the norm of safety indicators for food raw materials and food products. Methods for controlling inhibitory components have also been carefully developed to detect and prevent falsifi cation of products that are on sale in time. The article presents a classification of antibiotics and immunological, instrumental Express and microbiological methods for their determination in milk and dairy products in accordance with GOST; characteristics of the main food additives used (tetracycline, natamycin and nisin) and their properties. Keywords: Antibiotics; food products; tetracyclines; natamycin; nisin; immunological and microbiological methods of analysis; milk. DOI: 10.25791/esip.01.2021.1205 Pp. 29-33.