A detection kit based on the inhibition of microbial growth forevaluating antibiotic residues in animal products

Background and Aim : Antibiotic residues in food can harm consumers by developing antibioticresistance and the food industry by inhibiting the fermentation process. Therefore, identifying theoveruse of antibiotics in meat, chicken, eggs, honey, milk, and other animal products used in thefermentation industry is a critical public health and supply chain quality control issue. Here, wehave developed a kit based on microbial growth inhibition to determine animal productscontaminated with excessive amounts of antibiotics above maximum residue limits (MRLs).Methods : We used plate count agar medium containing ۱۰۸ CFU/ml spores of Bacillusstearothermophilus var. calidolactis, glucose, cysteine, and bromocresol purple (BCP) as pHindicator to detect microbial growth. The pH was adjusted to ۷.۸±۰.۲. We also used someantibiotics, including trimethoprim, chloramphenicol, and streptomycin, to increase the specificityof the growth environment and sensitivity to other antibiotics. The suspension was solidified intubes and stored at below ۴ °C.Results : Further analysis showed that this kit could detect the antibiotics penicillin G, amoxicillin,cefalexin, gentamicin, and tetracycline at the levels of MRL or below in approximately three hours.The kit has a shelf life of at least six months in the refrigerator.Conclusion : This kit can be easily used by non-experts and does not require complicatedequipment. Additionally, this can quickly, precisely, and affordably detect a wide range ofantibiotics. It is applicable to a variety of different animal products, such as milk, honey, eggs,meat, and chicken.

کلیدواژه ها:

antibiotics residue in dairy ، antibiotics detection kit ، antibiotic resistance ، Geobacillusstearothermophilus