Development of an in vitro antibiotics detection technique in samples of beef liver, pork and chicken
With the discovery of antibiotics, millions of lives have been saved, however, its effectiveness has been declining has been declining at the same microorganisms are developing resistance because of their constant exposure during application on the growth of animals for slaugther, so it is necessary...
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| Main Authors: | , , |
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| Formato: | Online |
| Idioma: | spa |
| Publicado: |
Universidad Autónoma de Tamaulipas
2015
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| Acceso en liña: | https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/738 |
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| Summary: | With the discovery of antibiotics, millions of lives have been saved, however, its effectiveness has been declining has been declining at the same microorganisms are developing resistance because of their constant exposure during application on the growth of animals for slaugther, so it is necessary to have techniques for the early detection of their presence in food. A cross-sectional and preliminar study was conducted to stablish the feasibility to determine the presence of antibiotics in samples of liver of beef, pork and chicken by inhibiting the growing of the Escherichia coli ATCC25922 strain following the Kirby-Bauer methodology. Fiftheen Petri plates (five for each liver sample: beef, pork and poultry) containing the Mueller Hinton agar were inoculated with the E. coliATCC25922 strain antibiotic sensitive. In each agar plate a portion of liver of 5 mm of diameter were placed 1 cm away from each inoculum. The plates were incubated at 35 OC for 24 h and the presence of inhibition halos were evaluated. It was found that only one of the fiftheen liver samples analyzed, corresponding to a beef liver, showed a inhibition halo higher than 30 mm. The results obtained indicated the feasibility of using this technique to detect the presence of antibiotics in meat products.Archive XML (SciELO) |
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