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Food additives are chemical compounds intentionally added during foodstuff production to control technological functions, such as pH, viscosity, stability (color, flavor, taste, and odor), homogeneity, and loss of nutritional value. These compounds are fundamental in inhibition the degradation process and prolonging the shelf life of foodstuffs. However, their inadequate employment or overconsumption can adversely affect consumers' health with the development of allergies, hematological, autoimmune, and reproductive disorders, as well as the development of some types of cancer. Thus, the development and application of simple, fast, low-cost, sensitivity, and selectivity analytical methods for identifying and quantifying food additives from various chemical classes and in different foodstuffs are fundamental to quality control and ensuring food safety. This review presents trends in the detection of food additives in foodstuffs using differential pulse voltammetry and square wave voltammetry, the main pulse voltammetric techniques, indicating the advantages, drawbacks, and applicability in food analysis. Are discussed the importance of adequate choices of working electrode materials in the improvements of analytical results, allowing reliable, accurate, and inexpensive voltammetric methods for detecting these compounds in foodstuffs samples.

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Resumen Las alergias alimentarias representan un problema de salud pública. La declaración de alérgenos en el rótulo implicó un avance fundamental para la gestión del riesgo, ya que evitar el alimento desencadenante mediante el rotulado adecuado constituye actualmente una medida insustituible de cuidado para la población susceptible. Se realizó una valoración del impacto de la legislación nacional en referencia a la declaración de alérgenos alimentarios entre 2017 y 2022. Se utilizaron los motores de búsqueda interna de la Administración Nacional de Medicamentos, Alimentos y Tecnología Médica (ANMAT) para los retiros de productos alimenticios del mercado y se contrastó como herramienta de medición indirecta para la valoración del impacto de la implementación del Artículo 235 séptimo del Código Alimentario Nacional (CAA). Se analizaron 43 productos (galletitas, fideos, chocolates, alimentos a base de vegetales). El 53,5% (23 sobre un total de 43) presentaba declaración de alérgenos. El 70% de los mismos (16 sobre un total de 23) fueron categorizados "con inconsistencias" y el 14% (6 productos de 43) utilizaba etiquetado precautorio. El paradigma reactivo del control de alimentos sobresalió por sobre el de las auditorías, los programas de monitoreo y, en suma, sobre los programas de prevención, ya que el sistema se activó fundamentalmente por la vía reactiva de las denuncias. Esto representó un 72% de los productos categorizados.

Abstract Food allergies represent a public health problem. The declaration of allergens on the label implied a fundamental advance for risk management, since avoiding the triggering food through proper labelling is currently an irreplaceable measure of care for the susceptible population. An assessment of the impact of the national legislation was carried out in reference to the declaration of food allergens between 2017 and 2022. The ANMAT internal search engines were used for the withdrawals of food products from the market and contrastlised as an indirect measurement tool for the impact assessment of the implementation of Section 235 seventh of the Argentine Food Code (CAA, for its acronym in Spanish). Forty-three products (biscuits, noodles, chocolates, vegetable-based foods) were analysed. The allergen declaration was present in 53.5% (23 out of a total of 43). Some inconsistencies were present in 70% of them (16 out of a total of 23) and 14% (6 products out of 43) used precautionary labelling. The reactive paradigm of food control stood out above that of audits, monitoring programmes and, in short, prevention programmes, since the system was activated fundamentally through the reactive route of complaints. This represented 72% of the categorised products.

Resumo As alergias alimentares representam um problema de saúde pública. A declaração de alérgenos no rótulo envolveu um avanço fundamental para a gestão do risco, visto que evitar os alimentos que desencadeiam as alergias, por meio de uma rotulagem adequada, é atualmente uma medida insubstituível de cuidado para a população suscetível. Foi realizada uma avaliação do impacto da legislação nacional referida à declaração de alérgenos alimentares entre 2017 e 2022. Os motores de busca interna da ANMAT (Administração Nacional de Medicamentos, Alimentos e Tecnologia Médica) foram utilizados para as retiradas de produtos alimentares do mercado e contrastados como uma ferramenta indireta de medição para a avaliação do impacto da aplicação do artigo 235 sétimo, do CAA (Código Alimentar Nacional). Foram analisados 43 produtos (biscoitos, macarrão, chocolates, alimentos à base de vegetais). 53,5% (23 de um total de 43) apresentavam declaração de alérgenos, 70% deles (16 de um total de 23) foram categorizados "com inconsistências" e 14% (6 produtos de 43) utilizavam rotulagem de precaução. Destacou-se o paradigma "reativo" do controle de alimentos por sobre o controle das auditorias, dos programas de monitoramento e, em resumo, dos programas de prevenção, visto que o sistema foi ativado fundamentalmente pela via reativa das reclamações. Isso representou 72% dos produtos categorizados.

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O mercado hoteleiro é um dos ramos principais da cadeia turística, tendo a área de alimentos e bebidas (A&B) como parte dessa estrutura hoteleira. O setor A&B tem grande participação na receita de um hotel, porém deve proporcionar ao hóspede satisfação gastronômica e garantir a segurança dos alimentos servidos. Dessa forma, o objetivo do estudo foi verificar se o binômio tempo x temperatura durante a distribuição dos alimentos em um buffet de café da manhã em um hotel no Rio de Janeiro atendia aos parâmetros legais. A aferição de temperatura dos alimentos distribuídos foi realizada por meio de termômetro durante 30 dias consecutivos. Os resultados mostraram que, dentre os 18 alimentos distribuídos refrigerados, 36,6% das amostras coletadas estavam com temperatura entre 10°C e 21°C por mais de duas horas. Já dentre os cinco alimentos distribuídos quentes, 42,2% das amostras foram expostas a temperaturas inferiores a 60°C por mais de uma hora, estando ambos em desacordo com as normas legais. Os resultados mostraram que, com exceção do bolo, todos os alimentos apresentaram inconformidade em pelo menos um dia, demonstrando risco para os hóspedes.(AU)

The hotel industry is one of the main branches of the tourist chain, with the food and beverage (F&B) area being part of this hotel structure. The F&B sector has a large share of a hotel's revenue, but it must provide the guest gastronomic satisfaction and ensure the safety of the food offered. Thus, the objective of the study was to verify if the binomial time X temperature during the distribution of food in a breakfast buffet in a hotel in Rio de Janeiro met the legal parameters. The temperatures were measured for 30 consecutive days punctually at 8 a.m. Among the 18 different refrigerated foods samples, 36,6% were distributed at temperatures between 10°C and 21°C for more than 2 hours. On the other hand, among the 5 different heated foods 42,2% were exposed to temperatures below 60°C for a period longer than an hour, both in disagreement with local regulation. The results showed that, with the exception of the cake, all preparations showed non-compliance in at least one day, putting guests at risk.(AU)

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Devices of human-based senses such as e-noses, e-tongues and e-eyes can be used to analyze different compounds in several food matrices. These sensors allow the detection of one or more compounds present in complex food samples, and the responses obtained can be used for several goals when different chemometric tools are applied. In this systematic review, we used Preferred Reporting Items for Systematic Reviews and Meta-Analysis guidelines, to address issues such as e-sensing with chemometric methods for food quality control (FQC). A total of 109 eligible articles were selected from PubMed, Scopus and Web of Science. Thus, we predicted that the association between e-sensing and chemometric tools is essential for FQC. Most studies have applied preliminary approaches like exploratory analysis, while the classification/regression methods have been less investigated. It is worth mentioning that non-linear methods based on artificial intelligence/machine learning, in most cases, had classification/regression performances superior to non-liner, although their applications were seen less often. Another approach that has generated promising results is the data fusion between e-sensing devices or in conjunction with other analytical techniques. Furthermore, some future trends in the application of miniaturized devices and nanoscale sensors are also discussed.

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Abstract: The presence of parasites in marine fish is a serious problem for the fishing industry in many countries. Some species of parasites can present a risk to consumers. Human health can be compromised by allergic reactions to parasitic antigens (hypersensitivity). The aim of the present study was to report the occurrence of parasite larvae in samples of frozen Alaskan fish fillets. A total of 108 samples of frozen Alaska pollock fish fillet were purchased from commercial establishments in the state of São Paulo - Brazil, from July 2017 to November 2019. The parasite search was carried out using the method dissection under transmitted light (candling table) according to AOAC (2005), method 985.12. Only 18 samples (17%), from four different brands, did not present any parasitic form, the others (90 samples) had at least one parasitic form, with the presence of cestodes of the order Trypanorhyncha (found in 73 samples) and nematodes of the Anisakidae family prevailing (found in 57 samples). It was also observed that more than half of the studied samples (76 samples) presented up to 5 parasitic forms in the kilogram rate. The results demonstrate the need for more data regarding the incidence of parasites in fish and their impact on human health, in order to alert the population and health authorities about its dangers, so that preventive and corrective measures are taken in the inspection process of these products, aiming to reduce any possibility of the occurrence of illnesses.

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Macrolides are critically important antimicrobials for both human and animal health and should be prioritized in risk assessments, as inappropriate use may result in antimicrobial resistance. The antimicrobials erythromycin, oleandomycin, spiramycin, tilmicosin and tylosin were analysed in infant formula samples by HPLC-MS/MS using a validated analytical method based on a modified QuEChERS extraction. The results of the occurrence study were employed to perform a dietary exposure assessment of infants to residues. In a total of 30 analysed samples, 73% contained spiramycin residues and 27%, tilmicosin residues. Calculated daily intakes ranged from 1.47 × 10-6 to 2.71 × 10-4 mg kg-1 body weight considering all analytes, representing 0.01-0.59% of acceptable daily intakes. The results of the dietary exposure assessment were all below acceptable daily intakes, indicating low potential health concerns. However, according to Brazilian regulations, infant formulas containing residues of one or more of the investigated analytes were deemed as non-compliant.

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This work describes an alternative application of gel electrophoresis for the separation and quantification of analytes with low molecular weights using an innovative and low-cost apparatus that enables the acquisition of image-based electropherograms with a webcam. As a proof of concept, the determination of Cu and Ni content in metallic alloys was evaluated by means of the separation and detection of the metallic ions, previously complexed with Eriochrome Black T. Furthermore, the determination of the food colouring agents Sunset Yellow FCF, Tartrazine, Brilliant Blue FCF and Amaranth Red in powder refreshment samples was investigated as alternative to well-stablished methods used for this purpose. For all investigated analytes, the corresponding electrophoretic peaks showed signal to noise ratios ranging from 10 to 180, suitable precision on areas (RSD < 3.5%) and linear relationships (R > 0.99) between RGB detected signals and concentrations of the standard solutions. Application of the method to the determination of Cu and Ni contents in metallic alloys provided results with no significant differences, at 95% confidence level, when compared to the results obtained with a FAAS based method. Apparent recoveries estimated for powder refreshment samples fortified with the food dyes ranged from 93% to 108% for added and found contents, suggesting the absence of matrix effects. The studies prove the feasibility of separation and quantification of coloured analytes by gel electrophoresis and image-based detection that can be useful for different samples.

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This research aimed at implementing and validating a method for analysis of pesticide residues in crops. QuEChERS extraction method with PSA purification was used following analyzes by gas chromatography with tandem mass spectrometry in Selected Reaction Monitoring mode. A short run method was successfully developed for the determination of 41 pesticides, confirmed by two precursor-products for each analyte. The calibration curve for each analyte was linear at concentration range from 1 to 500 µg kg-1 with correlation coefficients higher than 0.99, low limits of detection (0.03 - 10.22 µg kg-1) and satisfactory precision. The developed method was used to investigate apples; mangos; strawberries; cucumbers and tomatoes from the Rio de Janeiro Food Distribution Center (CEASA).Most of the targeted pesticides (78%) were below detection limits. Apple and strawberry presented the highest pesticide contamination levels, many of which are not authorized by tthe Brazilian national regulatory agency (ANVISA).

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Resumen Introducción: el café verde es un producto del mercado mundial cuyo precio es determinado por sus características sensoriales en taza; sin embargo, estos atributos cambian durante el almacenamiento, convirtiendo esta etapa de la cadena productiva en una etapa crucial para garantizar la calidad del producto. Objetivo: en este trabajo se buscó determinar el impacto de diversos factores de almacenamiento en la calidad sensorial y física del café verde colombiano, bajo condiciones de estabilidad acelerada y natural. Materiales y métodos: cerezas maduras de café de la misma cosecha fueron procesadas en paralelo por dos métodos postcosecha para obtener café lavado y semilavado, después se sometieron a diferentes tratamientos de almacenamiento. Resultados: el café verde almacenado en condiciones ambientales presentó notas propias de reposo, la densidad y los parámetros del color cambiaron de diferente manera en los dos tipos de café. El comportamiento del café verde en almacenamiento acelerado varió en función de los métodos de beneficio; en el café lavado, el almacenamiento con humedad afecto los atributos sensoriales y alteró la densidad, el % HR y los parámetros de color L* y b*; en el café semilavado, el oxígeno fue el factor de mayor impacto, afectando también la densidad y el color. Conclusiones: diferentes métodos de beneficio de café no solo dan lugar a diferencias en los perfiles de la calidad sensorial, sino que también condicionan el comportamiento del grano de café verde durante el almacenamiento.

Abstract Introduction: Green coffee i s a product of the world market whose price is determined by its sensory characteristics in the cup; however, these attributes change during storage, turning this stage of the production chain into a crucial stage to guarantee product quality. Objective: In the present work we sought to determine the impact of various storage factors on the sensory and physical quality of Colombian green coffee, under conditions of accelerated and natural stability. Materials and methods: Mature coffee cherries from the same harvest were processed in parallel by two post-harvest methods to obtain washed and semi-washed coffee, and then they were subjected to different storage treatments. Results: It was found that green coffee stored under environmental conditions had the characteristic notes of rest; in addition, density and color parameters changed differently in the two types of coffee. The behavior of green coffee in accelerated storage treatments varied according to the processing methods. For the case of washed coffee, storage with humidity negatively affected sensory attributes and also altered density, the RH % and color parameters L* and b*; for the semi-washed coffee, oxygen was the factor that promoted the greatest sensory changes, also affecting density and color. Conclusions: Different coffee post-harvest processes not only give rise to differences in the profiles of sensory quality but also condition the behavior of green coffee bean during storage.

Resumo Introdução: O café verde é um produto do mercado mundial cuj o preço é determinado pelas suas características sensoriais na xícara; no entanto, estes atributos mudam durante o armazenamento, tornando esta etapa da cadeia produtiva em uma etapa crucial para garantir a qualidade do produto. Objetivo: em este trabalho se procura determinar o impacto de diversos fatores de armazenamento na qualidade sensorial e física do café verde colombiano, sob condições de estabilidade acelerada e natural. Materiais e métodos: cerejas maduras do café da mesma colheita foram processadas em paralelo pelos métodos pós-colheita para obter café lavado e semi-lavado, despois someteram-se a diferentes tratamentos de armazenamento. Resultados: o café verde armazenado em condições ambientais apresentou notas próprias de repouso, a densidade e os parâmetros da color mudaram de diferente maneira nos dois tipos de café. O comportamento do café verde em armazenamento acelerado variou em função dos métodos de benefício; no café lavado, o armazenamento com umidade afetou os atributos sensoriais e alterou a densidade, o %HR e os parâmetros da color L* e b*; no café semi-lavado, o oxigénio foi o fator de maior impacto, afetando também a densidade e a color. Conclusões: diferentes processos de pós-colheita do café não só produziriam diferenças nos perfis de qualidade sensorial, mas também condicionam o comportamento do grão de café verde durante o armazenamento.

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This report describes the development of foldable paper-based analytical devices (PADs) to perform redox titrations. Paper devices were designed to contain three spot tests, which were wax printed and folded to create a three-layer structured platform and to promote the sample transport based on vertical flow. The proposed devices were explored for the visual determination of the alcoholic content in whiskey samples. For this purpose, a classical permanganometry reaction was employed to allow the indirect determination of ethanol based on the required amount of oxalic acid to react with the excess of permanganate in acidic medium. The endpoint of the redox titrations performed in different alcoholic concentrations was measured and revealed a good linear behavior for the ethanol concentration range between 0% and 50% (R2 = 0.992), achieving a limit of detection equal to 2.1%. The alcoholic content was determined in a total of 44 whiskey samples seized by the Brazilian Federal Police. When compared to genuine samples and using an established cut-off limit, 73% of the seized samples were correctly classified as whiskeys containing adulterated alcoholic content. The proposed method was compared to a reference protocol and no difference was observed at the confidence level of 95%. The instrumental simplicity, the low cost, the sample volume requirement, the short analysis time and mainly the inherent portability make these devices quite attractive for on-site forensic applications.

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This work describes the 25 classes of food additives that contain about 230 compounds with technological, sensorial and/or microbiological functionalities. These compounds are added to foods at the processing, packaging and transport steps, to improve the standard of quality, durability and stability of the product and adjust the colour, smell and flavour attributes. Food industries need to follow national and international quality standards that establish the conditions under which food additives may be used, and the food safety is guaranteed by strict quality control. This review describes the analytical techniques used in identification and quantification of food additives in foodstuffs, highlighting the main characteristics of each method (spectroscopy, chromatography and electroanalysis), and indicating the advantages and disadvantages typical of the methods used. Perspectives of the chemical analysis in the food industries are also discussed.

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Introduction: The most frequent demands on microscopic food analysis are allegations of consumers finding macroscopic foreign matter or suspecting the presence of undeclared ingredients on products labels. The byproducts and foreign matters detection are fundamental practice for indirectly verifying the conditions of food production. Objective: This study reports the processes of microscopic and molecular identification (PCR) of a foreign matter found in a meat pie after a consumer complaint, occurred in the city of Itapira, state of São Paulo, Brazil. Method: Two distinct procedures were used to identify foreign matter: macroscopic examination, following FDA standards, and polymerase chain reaction (PCR) technique to identify DNA extracted from foreign materials. Results: The macroscopic analysis identified animal taste buds composing the pie fillings, and the PCR test confirmed that they were of bovine origin. Conclusions: Macroscopic analysis and the PCR test allowed the identification of the type of foreign matters and confirmed its bovine origin, what was enough to characterize it as a fraud by the improper use of inferior tissues in the preparation of ready-to-eat pastry.

Introdução: Uma das mais frequentes demandas de análise microscópica de alimentos são denúncias de consumidores que encontram matéria estranha macroscópica ou suspeitam da presença de ingredientes não declarados no rótulo do produto. A detecção de subprodutos e matérias estranhas é uma prática fundamental para verificar indiretamente a condição de produção de alimentos. Objetivo: Este estudo relata o processo de identificação microscópica e molecular (PCR) de uma matéria estranha encontrada em um pastel de carne após queixa de um consumidor no município de Itapira, estado de SP, Brasil. Método: Dois procedimentos distintos foram empregados para a identificação da matéria estranha: exame macroscópico seguindo padrões estabelecidos pelo FDA e técnica de reação em cadeia da polimerase (PCR) para identificação do DNA extraído da matéria estranha. Resultados: A análise macroscópica identificou a matéria estranha como sendo papilas gustativas de origem animal, e o teste da PCR confirmou que as mesmas eram de origem bovina. Conclusões: A análise macroscópica e o teste da PCR permitiram a identificação do tipo de matéria estranha e confirmação de sua origem bovina, caracterizando a fraude pelo uso indevido de tecidos inferiores na preparação de pastéis prontos para consumo.

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Resumo Este artigo aborda a dinâmica das práticas da vigilância sanitária de alimentos no Brasil, destacando as suas particularidades quanto aos riscos e modalidades de intervenção, assim como ressaltando os recentes instrumentos adotados para o controle dos riscos relativos à composição nutricional dos alimentos e suas repercussões no âmbito institucional. Instituída no Brasil desde a Primeira República, essa prática vem se remodelando ao longo dos anos, tanto pela complexidade crescente dos riscos, quanto pela introdução de novos instrumentos institucionais. Nos últimos anos, evidencia-se um esvaziamento da competência regulatória quando da adoção dos instrumentos, acordos e termos de compromisso, firmados entre o governo e as indústrias para lidar com os riscos de ordem nutricional dos produtos alimentícios. Instrumentos construídos sem a participação dos consumidores, com elasticidade de prazos para cumprimento pelas indústrias e ineptos para a fiscalização, denotando retrocessos na construção democrática e na prática da regulação sanitária de alimentos no Brasil.

Abstract This article addresses the dynamics of Brazilian food control practices, highlighting their special risk-related features and the types of intervention, as well as the recently adopted instruments to control risks related to the nutritional composition of food and their institutional repercussions. Food regulation in Brazil dates back to the First Republic. The practice has been remodeled over the years, due to both the increasing complexity of the risks and the introduction of new institutional operational mechanisms. In recent years, with the adoption of instruments such as agreements and terms of commitments established between government and industry and designed to control risks, it has become possible to identify widening gaps in regulatory competence. The adoption of mechanisms without the participation of consumers, with elastic deadlines for compliance by industries and insusceptible to inspection, represents a setback in the democratic process and the practice of health regulation of food currently under way in Brazil.

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Objetivo ­ Aprimorar o conhecimento sobre alimentação saudável de adolescentes estudantes de uma escola pública de Jundiaí por meio de uma ação educativa nutricional. Métodos ­ A amostra foi composta por 12 jovens de 13 a 17 anos matriculados em uma escola de período integral de rede pública estadual de ensino na cidade de Jundiaí, incluindo somente os indivíduos que optaram por uma disciplina eletiva do currículo escolar, oferecida no período oposto as disciplinas obrigatórias. Resultados ­ Realizou-se aula teórica, apresentação de documentário e atividade prática com rótulos de alimentos, em dias não consecutivos. O conhecimento dos alunos sobre alimentação saudável foi avaliado antes e após a intervenção por questionários com perguntas sobre o assunto. Também foram aplicados questionários para avaliar dados demográficos, socioeconômicos, de estilo de vida e frequência do consumo alimentar. Conclusão ­ Observou-se aumento de respostas corretas a respeito da importância dos nutrientes e diminuição de respostas incorretas ou ausentes sobre alimentos fontes de macronutrientes. A intervenção proporcionou mudanças favoráveis no conhecimento sobre alimentação saudável entre os adolescentes, auxiliando na aderência de mudanças nos hábitos alimentares.

Objective ­ To improve the knowledge about healthy eating of adolescent students of a public school in Jundiaí through a nutritional educational action. Methods ­ The sample consisted of 12 youngsters aged 13 to 17 enrolled in a full-time public school system in the city of Jundiaí, including only individuals who opted for an elective discipline of the school curriculum, offered in the opposite period of the disciplines required. Results ­ Theoretical classes, documentary presentation and practical activity with food labels were carried out on non-consecutive days. The students' knowledge about healthy eating was evaluated before and after questionnaire intervention with questions about the subject. Questionnaires were also used to evaluate demographic, socioeconomic, lifestyle and frequency of food consumption. Conclusion ­ It was observed an increase of correct answers regarding the importance of the nutrients and decrease of incorrect or absent answers on food sources of macronutrients. The intervention provided favorable changes in knowledge about healthy eating among adolescents, aiding in the adherence of changes in eating habits.

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El tema de salud es una línea de investigación, propuesta en la Agenda Nacional de Investigación del Viceministerio de Ciencia y Tecnología. Bajo esa dirección se ha realizado esta investigación, con el interés de proporcionar otras alternativas a los menús que se sirven en los centros escolares a través del "Programa de Alimentación y Salud Escolar", programa que pertenece a la actual política educativa Plan Social Educativo "Vamos a la Escuela"; como su nombre hace referencia esta política tiene un enfoque social, el cual se rige con la línea de equidad, acceso y permanencia al sistema educativo. La vinculación de la alimentación con el programa de huertos escolares permite enriquecer el menú que se sirve de refrigerio en cada uno de los centros educativos, además del beneficio que obtienen las madres colaboradoras, responsables de elaborar los alimentos a través de capacitaciones en la manipulación higiénica y técnicas para hacer los alimentos, considerando las propiedades nutricionales en beneficio de los estudiantes. Con el estudio realizado y los datos recopilados se hacen algunas conclusiones y recomendaciones para los diferentes sectores educativos, y de esta manera hacemos un aporte para que con lo investigado se mejore la aplicación del programa en las instituciones educativas.

The health issue is a line of research, proposed in the National Research Agenda of the Salvadoran Vice Ministry of Science and Technology. Under that direction, this research has been carried out, with the interest of providing other alternatives to the menus that are served in schools through the "School Food and Health Program", a program that belongs to the current educational policy Social Educational Plan " Go to school"; As its name refers to, this policy has a social focus, which is governed by the line of equity, access and permanence in the educational system. The link between food and the school garden program allows enriching the menu that is served as a snack in each of the educational centers, in addition to the benefit obtained by collaborating mothers, responsible for preparing food through training in hygienic handling and techniques for making food, considering the nutritional properties for the benefit of the students. With the study carried out and the data collected, some conclusions and recommendations are made for the different educational sectors, and in this way we make a contribution so that with the research the application of the program in educational institutions is improved.

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Antibacterials are widely used in veterinary medicine. Residues of these drugs can remain in food of animal origin, including bovine liver. This paper describes a fast and simple analytical method for the determination of quinolones and fluoroquinolones, tetracyclines and sulfonamides in bovine liver samples. Deuterated enrofloxacin, sulfapyridine and demeclocycline were used as internal standards. The homogenised liver samples were extracted with acidified acetonitrile. Steps of non-solid-phase extraction (SPE) clean-up and concentration were used in the presented method. The final extracts were analysed by sensitive and selective detection of all components in a single run using LC-MS/MS. Acceptable recoveries between 66% and 110% were obtained. Good linearity (r(2)) above 0.96, considering three different days, for all drugs was achieved in concentrations ranging from 0.0 to 2.0 × the maximum residue limit (MRL). Intraday precision with coefficient of variation (CV%) (n = 6) lower than 14.7% and inter-day precision lower than 18.8% in agreement with European Commission Decision 2002/657/EC were obtained in concentrations ranging from 0.5 to 1.5 MRL. Accuracy was between 86% and 110%. Limits of detection and quantitation, as well as decision limit (CCα) and detection capability (CCß), were also evaluated.

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