Veterinary-sanitary estimation of the animal products containing antibiotics | Ветеринарно-санитарная оценка продуктов животного происхождения, содержащих антибиотики
2010
Kal'nitskaya, O.I. | Usha, B.V. | Mishiev, Eh.A., Moscow State Univ. of Applied Biotechnology (Russian Federation)
Monitoring of animal products was conducted for the content of residues of antibiotics, and the mictobiological method to determine them was given. When analyzing the samples of raw material and domestically produced and imported animal products, antibiotics exceeding the MAL were registered in turkey muscular tissue (MT) in 72.7%; in chicken breasts, livers, stomachs, farce and eggs, in muscular tissue of cattle and pigs, livers and kidneys, in milk and milk products, in sea fish. Of 2075 samples of raw materials animal products antibiotics were revealed in 391. as is shown, the presence of antibiotics can be reveled by means of Bacillus subtilis L 2 according to the diameter of the growth retardation zone around a paper disk impregnated with a muscular tissue or milk extract or by means of Micrococcus luteus ATCC 9341. Testing beef pork pieces for 3 h in open boilers when the temperature in them reaches at least 80 degrees C, and poultry carcasses – 1 allows reducing the content of antibiotics up to 10-15%. In producing cooked sausages from raw materials containing antibiotics in the finished product retains up to 88-92%. Washing meat reduces the content of antibiotics by 12-25%, and freezing and melting – by 21-23%. Long pasteurization reduces the quantity of antibiotics in milk by 14-26%, short pasteurization – by 0-20%; boiling – by 5-10%; sterilization – by 0.8%, fermentation – by 10%. It is concluded that contamination of animal products with antibiotics deteriorates its quality, makes difficult veterinary and sanitary examination and negatively influence the human health
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