A continuous, simple and rapid method for the detection, extraction and identification of residual antibacterial agents in meat.
Most antibacterial agents produced larger inhibition zones and showed lower detectable concentrations on minimal medium (MM) seeded with Bacillus subtilis than on Mueller-Hinton medium. After simple extraction, using a small amount of acetonitrile, from an agar block inside the inhibitory zone produced by each antibacterial agent, identification was carried out by reverse-phase high-performance liquid chromatography (HPLC). It is recommended that for inspection of residues MM is superior as a bioassay medium. The continuous, simple and rapid method described may be useful for routine laboratory testing of residual antimicrobial agents in food.
Department of Veterinary Public Health, Faculty of Agriculture, Miyazaki University, Japan.
F
F
Kondo
C E
CE
Tsai
E
E
Hamada
S Y
SY
Lin
K
K
Saitanu
D000900:Anti-Bacterial Agents / Q000032:analysis* / Q000302:isolation & purification / Q000494:pharmacology*; D001412:Bacillus subtilis / Q000187:drug effects*; D002851:Chromatography, High Pressure Liquid; D005504:Food Analysis / Q000379:methods; D008460:Meat / Q000032:analysis*; D008826:Microbial Sensitivity Tests / Q000379:methods; D016982:Micrococcus luteus / Q000187:drug effects*
D000900:Anti-Bacterial Agents