Suitability of brilliant black reduction tests for the detection of antibiotics in buffalo and horse milk

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2024-11-01 DOI:10.1016/j.idairyj.2024.106130

Theresa Büthe, Tobias Abel, Katharina Loreck , Madeleine Plötz, Nadja Jessberger

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引用次数: 0

Abstract

The brilliant black reduction test (BRT) is a first and rapid screening test routinely used across the German dairy industry for the detection of antimicrobial substances, especially antibiotics, in cow's milk samples. This study aimed to determine if the three test systems BRT Inhibitor Test, BRT MRL-Screening Test and BRT hi-sense can also be applied to buffalo and horse milk. For buffalo milk, the detection limits of all antibiotics under investigation were at or below the European maximum residue levels (MRL). Previous freezing of the antibiotics in buffalo milk showed comparable results. While the BRT hi-sense is not recommended for horse milk, detection limits at or below the MRL were reached with the BRT Inhibitor Test and/or the BRT MRL-Screening Test for penicillins, neomycin, gentamicin, as well as streptomycin (BRT MRL-Screening Test only). In general, it must be noted that the incubation times of the test systems need extending compared to cow's milk and that horse milk must be heated before application.

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检测水牛奶和马奶中抗生素的亮黑色还原测试的适用性

亮黑色还原试验（BRT）是德国乳品业常规使用的第一种快速筛查试验，用于检测牛奶样品中的抗菌物质，尤其是抗生素。本研究旨在确定 BRT 抑制剂测试、BRT MRL 筛选测试和 BRT hi-sense 这三种测试系统是否也可用于水牛奶和马奶。在水牛奶中，所调查的所有抗生素的检测限均达到或低于欧洲最高残留限量（MRL）。此前对水牛奶中抗生素的冷冻检测结果与此相当。虽然不建议用 BRT hi-sense 检测马奶，但用 BRT 抑制剂检测和/或 BRT MRL 筛选检测青霉素类、新霉素、庆大霉素和链霉素（仅 BRT MRL 筛选检测），其检测限均达到或低于最高残留限量。一般来说，必须注意的是，与牛奶相比，测试系统的培养时间需要延长，而且马奶在使用前必须加热。

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.