Fera food safety experts make use of innovative testing methods to highlight the levels of tiamulin, within your food samples. We can also provide the evidence required by regulators to verify that the levels of tiamulin within your food products are compliant.
Tiamulin is a member of the pleuromutilin class of antibiotic drugs that is used in the treatment of bacterial infections particularly for pigs and poultry e.g swine dysentery.
Regulatory limits strictly control its use, with Maximum Residue Limits (MRL) being defined in Commission Regulation (EU) 37/2010 (or as amended) for a range of food producing species. MRLs have been set in muscle, skin / fat, liver and eggs. The defined marker residue for tiamulin in eggs is defined as parent tiamulin, whereas its major metabolite 8-α-hydroxymutilin, is the marker residue in other tissues.
The analytical methods used at Fera are based on liquid chromatography–tandem mass spectrometry (LC–MS/MS). The methods have been validated in accordance with the principles set out in Commission Decision 2002/657/EC, for the majority of analyte / matrix combinations.
Our analysis is accredited to ISO17025 by the United Kingdom Accreditation Service (UKAS).
Standard Turnaround Time
|10 working days|
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