Microbial screening methods for detection of antibiotic residues in slaughter animals

Pikkemaat, M.G.

doi:10.1007/s00216-009-2841-6

Cited by 131 publications

(94 citation statements)

References 46 publications

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“…In the microbiological methods that are used for determining the residuals of the antibiotics at the solid foodstufs, the procedures based on simple solid-liquid extraction SLE are the most preferred sample preparation procedure. Pollution at the processing the samples and solid phase extraction SPE at the degreasing or liquid-liquid extraction with hexane may be used [79].…”

Section: Control Of the Contaminants At Poultry Meat And Productsmentioning

confidence: 99%

Chemical Contaminants in Poultry Meat and Products

Filazı¹,

Yurdakök-Dikmen²,

Kuzukiran³

et al. 2017

Poultry Science

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Consumption of poultry meat and products has increased as a consequence of economic crisis, driven by several factors, while people keep away from high priced beef/lamb meat or meat products. Meanwhile, due to this increasing demand in industry resulting strict measures in disease control and environmental factors, these products may involve some chemical and natural compounds with hazardous properties at detectable or even very low concentrations. "mong these compounds, residues are of concern, including veterinary drugs, environmental pollutants such as dioxins, pesticides, and phthalates , natural contaminants mycotoxins, etc , and/or phytosanitary substances accidentally contaminating poultry product during production or marketing stages. In order to keep the consumers safe from the harmful/undesirable efects due to these compounds, such as genotoxic, immunotoxic, carcinogenic, teratogenic, or endocrine disrupting efects, new strategies and concepts for poultry food security have been emerged and developed globally. This chapter includes detailed information on the residues of some potential chemical contaminants in poultry meat and products eggs, etc. along with risk analysis regarding their hazardous efects and detection in various matrices.

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Section: Control Of the Contaminants At Poultry Meat And Productsmentioning

confidence: 99%

Chemical Contaminants in Poultry Meat and Products

Filazı¹,

Yurdakök-Dikmen²,

Kuzukiran³

et al. 2017

Poultry Science

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“…Different types of assays based on inhibition of microbial growth (Pikkemaat et al 2008), receptor binding, colorimetry, spectrophotometery, chromatography, differential scanning calorimetry (Yildiz and Unluturk 2009) and immunoassays (Navrátilová 2008) are used for the detection of antibiotic residues in milk (Pikkemaat 2009;Kirbiš 2007). These methods either are qualitative, quantitative or semiquantitative and have one or more limitations in terms of precision, accuracy, sensitivity, cost and infrastructure requirement (Zvirdauskiene and Salomskiene 2007).…”

Section: Introductionmentioning

confidence: 99%

Microbial based assay for specific detection of β-lactam group of antibiotics in milk

et al. 2011

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The spore forming Bacillus cereus (66) was screened for the induction of β-lactamase in presence of an inducer using iodometric assay. A significant induction in marker enzyme was observed in B. cereus 66 at maximum residual limit (MRL) of penicillin, ampicillin, cloxacillin, amoxicillin, cefalexin, and cephazolin belonging to β-lactam group of antibiotics. A microbial based assay, where enzyme induction was optimized at pH 7.0, temperature 30°C, and whey powder (0.25%) after 4 h of incubation. The spore based assay was tested with milk samples spiked with 6 different β-lactam antibiotics. The results were 100 and 83.33% in correlation with microbial receptor and inhibition based assay, respectively. Overall, spore based assay can be a useful and cost effective tool for the specific detection of β-lactam group of antibiotics in milk.

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“…Aureus (MRSA) and liquid culture systems and molecular line probe assays for detection of drug-resistant tuberculosis. The maximum residual limit of antibiotic varies from country to country and with the antibiotics used (Fluit et al, 2001;Stead et al, 2004;Pikkemaat, 2009).…”

mentioning

confidence: 99%