This paper discusses the degradation of the antibiotic ampicillin (AMP) by Fenton and photo-Fenton reactions. The influence of the three main variables that govern the degradation kinetic (pH. H2O2 and Fe(II) concentrations) was evaluated with a circumscribed central composite (CCC) model and a response surface methodology (RSM). The optimal conditions for Fenton and photo-Fenton reactions are very similar: pH 3.5, around 400 mu mol L-1 H2O2 and 87 mu mol L-1 Fe(II). Under such optimized conditions, the complete AMP removal was reached after 10 min and 3 min for Fenton and photo-Fenton reactions, respectively. A very similar removal profile in the first 2 min of reaction was observed for both systems with a high degree of degradation (close to 90%). After a 2-min treatment, the Fenton reaction became slower, and the IR product analysis suggests the formation of different oxidation intermediates. This observation was confirmed by the COD and TOC evolution during the reactions. The oxidation degree, measured as Average Oxidation State (AOS), indicates that the photo-Fenton reaction produces faster most of the oxidation intermediates. The antibacterial activity (AA) of the oxidized samples was determined using the inhibition halo methodology on agar plates cultured with Staphylococcus aureus bacteria. The course of AA is concomitant with the AMP removal, which indicates that the long-term intermediates do not present antibiotic properties. (C) 2010 Elsevier B.V. All rights reserved.