There are two kinds of antibodies employed in food analysis: monoclonal antibodies (Mab) characterized by unique specificity and an extremely high selectivity for the epitope, and polyclonal antibodies characterized by different specificity and affinity. Due to their specificity monoclonal antibodies are good analytical tools and more frequently employed in medicine or food analysis. Production of monoclonal antibodies is carried out during the following stages: 1) antigen selection, 2) mouse and cell line selection, 3) cell fusion, 4) culture and hybridoma selection, 5) Mabs production bulk, 6) purification.