牛奶中抗生素残留检测方法的评估

Evaluation of Methods Used to Detect Antibiotic Residues in Milk .

作者信息

Macaulay D M, Packard V S

机构信息

Manitoba Department of Agriculture, Animal Industry Branch, Dairy Laboratory, 545 University Crescent, University of Manitoba Campus, Winnipeg, Manitoba R3T 2N2, Canada and Department of Food Science and Nutrition, University of Minnesota, 1354 Eckles Ave., St. Paul, Minnesota 55108.

出版信息

J Food Prot. 1981 Sep;44(9):696-698. doi: 10.4315/0362-028X-44.9.696.

DOI:10.4315/0362-028X-44.9.696

PMID:30856711

Abstract

Over nine replicate trials, five methods for detecting antibiotic residues were evaluated for sensitivity to various levels of penicillin, erythromycin and chloramphenicol in milk. The methods included (a) the Charm test, (b) Delvotest P, (c) disc assay with Bacillus subtilis on whey agar, (d) B. subtilis on Antibiotic Medium #1 and (e) Difco disc assay method using Bacillus stearothermophilus var. calidolactis on PMI agar. Specific to penicillin only, the Charm test detected the antibiotic 100% of the time down to and including 0.01 unit/ml, dropping to 56% detectability at 0.0025 unit/ml. Delvotest P detected penicillin 100% of the time at 0.025 unit/ml, but at varying degrees of sensitivity through 0.0025 unit/ml, and with evidence of showing false-positive results. Methods (c), (d) and (e) detected penicillin at 0.05 unit/ml 78, 89 and 100% of the time, respectively. Methods (d) and (e) were generally more sensitive to erythromycin and chloramphenicol than either (b) or (c).

摘要

在九次重复试验中，对五种检测抗生素残留的方法进行了评估，以检测牛奶中不同水平的青霉素、红霉素和氯霉素的敏感性。这些方法包括：(a) Charm检测法；(b) Delvotest P检测法；(c) 在乳清琼脂上用枯草芽孢杆菌进行纸片法检测；(d) 在抗生素培养基#1上培养枯草芽孢杆菌；(e) 在PMI琼脂上用嗜热脂肪芽孢杆菌变种热乳酸芽孢杆菌进行Difco纸片法检测。仅针对青霉素而言，Charm检测法在低至0.01单位/毫升（含）时，100%的时间能检测到该抗生素，在0.0025单位/毫升时检测率降至56%。Delvotest P检测法在0.025单位/毫升时100%的时间能检测到青霉素，但在0.0025单位/毫升时敏感性不同，并有出现假阳性结果的迹象。方法(c)、(d)和(e)在0.05单位/毫升时检测青霉素的时间分别为78%、89%和100%。方法(d)和(e)对红霉素和氯霉素的敏感性通常比方法(b)或(c)更高。