Alternative methods proposed to detect pesticides and antibiotics in water and natural food

- Research carried out by the Department of Analytical Chemistry at the UGR has developed new systems to achieve sensitive detection of pesticide and antibiotic residues in water, vegetables, milk and meat. The systems are based on techniques not much used nowadays

- Presence of antibiotics in foods of animal origin or fresh water can cause bacterial resistance or allergic reactions to the consuming population, as well as industrial problems in fermentation processes.