Application of ovalbumin and bovine serum albumin as fluorescent probes for highly sensitive tylosin residue detection in edible samples

Key Points

• Tylosin residues were detected with high sensitivity using fluorescent probes made from ovalbumin and bovine serum albumin.
• The detection method achieved a sensitivity level of 0.01 ng/mL, signifying a powerful tool for monitoring food safety.
• Analysis employed competitive fluorescent assays to analyze edible samples, validating the efficacy of the probes.
• This approach supports ongoing efforts to ensure food safety and manage antibiotic residues in edible products.