Chlortetracycline as Related to the Microbiology and Preservation of Poultry Meat

Silvestrini, D. A.; Anderson, G. W.; Snyder, E. S.

doi:10.3382/ps.0370179

Cited by 12 publications

(5 citation statements)

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“…( l ) , Windlan et al(14) and Broquist and Kohler (5) pre-that the level of residuals of CTC in poultry tissue varied with the concentration of antibiotic used. Silvestrini et al(13) and…”

mentioning

confidence: 99%

ANTIBIOTIC RESIDUALS AND MICROBIAL RESISTANCE IN POULTRY TREATED WITH TETRACYCLINES^a,^b

Walker

Ayres

1958

Journal of Food Science

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Many antibiotics have been investigated as possible agents for prolonging storage life of perishable foods ; chlortetracycline ( CTC) and oxy-tetracycline (OTC) were found acceptable for this purpose. These tetracyclines have received the approval of the United States Food and Drug Administration for use on poultry but with the stipulation that residuals not exceed 7 p.p.m. in the raw tissue and that no residual be present at the time the food is to be consumed.The tetracyclines retard the growth of the microflora for a time but after several days of storage the number of organisms increases and spoilage results. Subsequent growth of organisms on carcasses treated with tetracyclines could result from the development of an antibiotic resistant population or from a decrease in the activity of antibiotic in tissue to such a level that the organisms were no longer inhibited. An increase in the resistance of organisms growing on chicken processed in the presence of CTC as compared to poultry processed in the absence of CTC has been reported by Ng et al. (11).The purpose of this work was to determine the residuals of CTC, OTC and tetracycline (TC) remaining in raw poultry tissue after treatment with concentrations of 10 pg./ml. and 30 pg./ml. of the respective antibiotics and also to determine the effect of the residual antibiotics on the resistance of organisms causing spoilage of poultry. MATERIALS A N D METHODSThighs and backs of chickens were soaked for 10 or for 120 minutes in aqueous solutions containing 10 or 30 pg./../ml. of CTC, O T C or TC. Only thighs were used for determination of residual antibiotics in deep or subsurface tissue. The pieces of chicken were packaged in polyethylene bags and stored at 4" C. In addition, samples of antibiotic solutions used for treating the pieces of chicken were stored at 4" C. and were assayed for any decrease in concentration of antibiotic.Antibiotic concentrations were determined by microbiological assay using the pad plate method described by Grady and Williams (7). Duplicate determinations of the standard curve and of the unknown samples were made on each plate. Comparison of the average zone diameters of the unknown samples with those of the standard curve indicated the quantity of residual antibiotic. For the assay, 150 ml. of brain heart infusion agar inoculated with spores of Bacillus cereus var. mycoides (ATCC 9634) was poured into a pyrex utility dish (13% x 8% x 1% in.). The spore suspension generally was of such concentration that 1 ml. of spore suspension per 100 ml. agar gave satisfactory results.

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“…( l ) , Windlan et al(14) and Broquist and Kohler (5) pre-that the level of residuals of CTC in poultry tissue varied with the concentration of antibiotic used. Silvestrini et al(13) and…”

mentioning

confidence: 99%

ANTIBIOTIC RESIDUALS AND MICROBIAL RESISTANCE IN POULTRY TREATED WITH TETRACYCLINES^a,^b

Walker

Ayres

1958

Journal of Food Science

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“…In raw poultry tissue, the concentration of antibiotic found after several days of storage has been reported to be approximately 1 yg per g when solutions of 10 ug per ml have been used to immerse the birds (Anderson et al, Silvestrini et al, 1958;Walker and Ayres, 1958). Therefore, concentrations that were more in line with those observed in poultry tissue were examined for their effect on growth.…”

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confidence: 99%

“…Investigations of types of microorganisms occurring on eviscerated poultry have indicated that yeasts comprise only a small percentage of the total population. However, numbers of yeasts have been appreciably larger on carcasses treated with antibiotics such as chlortetracycline (CTC) or oxytetracycline (OTC) than on control birds (Ziegler and Stadelman, 1955;Ayres et al, 1956;Silvestrini et al, 1958;Wells and Stadelman, 1958). In addition, these workers have shown that the tetracyclines inhibit the rapid development of bacteria on processed poultry.…”

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Characteristics of Yeasts Isolated from Processed Poultry and the Influence of Tetracyclines on Their Growth12

Walker¹,

Ayres²

1959

Applied Microbiology

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“…Tetracyclines (TCs) are the most common antibiotics that have been extensively used for the treatment of animal diseases and were found to accumulate in dairy food, livestock, and soil, posing serious risks to human health. [9][10][11][12] Thus, the detection of TCs has captured our attention to enhance the sensitivity of detection by using a simple colorimetric assay. This flat polycyclic molecule with one aromatic ring enabled one face of the TC molecules to make ionic interactions with the charged RNA backbone of 74 bp in size, while the other face allows either hydrophobic or stacking interactions.…”

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An ultra-sensitive colorimetric detection of tetracyclines using the shortest aptamer with highly enhanced affinity

Kwon

Raston

2014

Chem. Commun.

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Chlortetracycline as Related to the Microbiology and Preservation of Poultry Meat

Cited by 12 publications

References 1 publication

ANTIBIOTIC RESIDUALS AND MICROBIAL RESISTANCE IN POULTRY TREATED WITH TETRACYCLINES^a,^b

ANTIBIOTIC RESIDUALS AND MICROBIAL RESISTANCE IN POULTRY TREATED WITH TETRACYCLINES^a,^b

Characteristics of Yeasts Isolated from Processed Poultry and the Influence of Tetracyclines on Their Growth12

An ultra-sensitive colorimetric detection of tetracyclines using the shortest aptamer with highly enhanced affinity

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Chlortetracycline as Related to the Microbiology and Preservation of Poultry Meat

Cited by 12 publications

References 1 publication

ANTIBIOTIC RESIDUALS AND MICROBIAL RESISTANCE IN POULTRY TREATED WITH TETRACYCLINESa,b

ANTIBIOTIC RESIDUALS AND MICROBIAL RESISTANCE IN POULTRY TREATED WITH TETRACYCLINESa,b

Characteristics of Yeasts Isolated from Processed Poultry and the Influence of Tetracyclines on Their Growth12

An ultra-sensitive colorimetric detection of tetracyclines using the shortest aptamer with highly enhanced affinity

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ANTIBIOTIC RESIDUALS AND MICROBIAL RESISTANCE IN POULTRY TREATED WITH TETRACYCLINES^a,^b

ANTIBIOTIC RESIDUALS AND MICROBIAL RESISTANCE IN POULTRY TREATED WITH TETRACYCLINES^a,^b