Study on MIA Method for Determination of Antibiotics Residues in Food

Abstract

Abstract: A microbial inhibition assay (MIA) method for the detection of antibiotics residues, is introduced with Micrococcus luteus, Bacillus subtilis, Bacillus cereus Var. mycoides as sensitive bacteria. Above four species antibiotics residues in the meat,seafood and egg samples, can be determined stimltaneously. The lower detection limits of the method are as follows:β-lactams 0.05 mg/kg, tetracyclines0.1 mg/kg, macrolides0.05 mg/kg, aminoglycosides 0.5 mg/kg.

Key words: Micrococcus luteus, Bacillus subtilis, Bacillus cereus Var. mycoides, detection of antibiotics residues

HUANG Xiao-Rong, ZHENG Jing, WU Qian, CHEN Bin, TANG Min-Ying. Study on MIA Method for Determination of Antibiotics Residues in Food[J]. FOOD SCIENCE, 2007, 28(8): 418-421 https://doi.org/

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Study on MIA Method for Determination of Antibiotics Residues in Food

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