Tylosin is an antibiotic of macrolide row – often used in animal husbandry for the treatment and prevention of infectious diseases in poultry, pigs, sheep and cattle. Tylosin belongs to the broad-spectrum antibiotics, that is suitable to deal with various bacteria, including chlamydia and Mycoplasma. Tylosin is highly effective to fight against bacterial diseases of bees.

Despite all the advantages of tylosin in the case of irrational use in the treatment of animal residues of the antibiotics get into the animal products, milk, dairy products, meat, offal, fish, eggs and honey. Eating these foods can reduce the effectiveness of treatment of infectious diseases in humans, result is insensitive to the antibiotic (resistant) strains of microorganisms.

In Russia and the European Union the use of tylosin permitted only as medicines and is prohibited as a feed additive. The Council of the Eurasian economic Commission set the maximum value for residues of tylosin in food products: meat, fish and by-products is 100 ág/kg for eggs – 200 ág/kg milk 50 ág/kg. To verify these values requires accurate positioning methods.

For the determination of residues of tylosin in edible products of scientific staff of the fgbi "VGNKI" has developed a new method based on indirect competitive enzyme immunoassay (ELISA). IFA is one of the most promising and fastest growing methods of chemical analysis. Among the advantages of the new method, developed in VGNKI: low cost, ease of analysis, fast results and high sensitivity determination of antibiotic residues.