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우유중 잔류 항생물질 분석방법에 관한 비교연구 KCI 등재

A Comparative Study of the Detectable Methods of Residual Antibiotics in Milk

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한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)
한국식품위생안전성학회 (Korean Society of Food Hygiene and Safety)
초록

Recently, as concern about the residual antibiotics in milk increase, the detection methods of residual antibiotics used extensevely at the present time were investigated and compared to their properties and the detection limits of variable antibiotics. At first, comparative tests of the detectable sensitivity of 4 teat organisms, B.cereus, B.subtilis, M.luteus, B. stearothermophilus C-953, were performed by disc assay. As a result, B.stearotleermoph.ilus was the most sensitive strain of all other strains and showed the detect limit of 5-50 ppb for penicillins (PCs). And also, B.subtilis was showed the more effective detection limit, 200-400 ppb, for aminoglycosides (AGs) and M.luteus was showed predominant sensitivity , 50-500 ppb for macrolides(MLs) and B.cereus was the most sensitive strain for tetracyclines (TCs) and showed the detection limit of 100-400 ppb. Therefore, each test strains were showed a different sensitivity in the detection of the different antibiotic families. When the detection limit of disc assay and other methods were compared, TTCmethod was less sensitive than other methods showing 5-50 ppb detectable lebel for PCs. Also, for the detection of other antibiotic families TTC method was showed the worst sensitivity and Delvo and Charm Farm tests were similar to the detectable properties of AGs and MLs. Although disc assay was showed the similar detection limit for PCs with Delvo and Charm Farm, it was more widely effective for the detection of kanamycin, erythromycin, chlortetracycline, doxycycline, verginiamycin and so on than Delvo or Charm Farm. CharmII test was showed the best sensitivity for the most of antibiotics except neomycin and gentamycin. But it was necessary that different tests must be performed to each antibiotic family and so it was regarded that the effectiveness of that method was low.

저자
  • 권경란(국립보건원, 위생부, 식품미생물과) | Kyung Ran Kwon
  • 김소희(국립보건원, 위생부, 식품미생물과) | So Hee Kim
  • 박건상(국립보건원, 위생부, 식품미생물과) | Kun Sang Park
  • 김형일(국립보건원, 위생부, 식품미생물과) | Hyung Il Kim
  • 백선영(국립보건원, 위생부, 식품미생물과) | Sun Young Baek