ОЦЕНКА СОДЕРЖАНИЯ АНТИБИОТИКОВ В КУРИНОМ МЯСЕ ПРИ ЭКСПЕРИМЕНТАЛЬНОЙ ОБРАБОТКЕ КОНСЕРВИРУЮЩИМИ РАСТВОРАМИ

Додонова Екатерина Алексеевна; Горбунова Мария Евгеньевна; Шлямина Оксана Викторовна; Осянин Константин Анатольевич; Громова Елизавета Алексеевна

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Журнал

Ветеринарный врач

2024

ВАК

Область наук

Ветеринарные науки

Ключевые слова

хлортетрациклин / бацитрацин / антибиотики / ИФА / chlortetracycline / bacitracin / antibiotics / ELISA

Аннотация научной статьи по ветеринарным наукам, автор научной работы — Додонова Екатерина Алексеевна, Горбунова Мария Евгеньевна, Шлямина Оксана Викторовна, Осянин Константин Анатольевич, Громова Елизавета Алексеевна

На сегодняшний день антибактериальные препараты часто применяются не только в ветеринарии и сельском хозяйстве, но и в мясной промышленности для консервирования мяса и мясных продуктов питания. Следует принять во внимание тот факт, что антибиотики могут поступать человеку с пищей и, в последствии, оказывать негативное влияние на организм. В целях безопасности пищевых продуктов необходим постоянный мониторинг содержания остаточного количества антибиотиков в животноводческой продукции. В данной статье представлены результаты определения остаточных количеств хлортетрациклина и бацитрацина в образцах куриного мяса, обработанных данными антибиотиками, методом иммуноферментного анализа. Исследование проведено на десяти образцах мяса цыплят-бройлеров (грудки), два из которых являлись контрольными. Экспериментальные образцы куриного мяса подвергались поверхностной обработке растворами хлортетрациклина и бацитрацина в двух концентрациях – 1 г/л и 10 г/л. Обработку проводили методами орошения и выдерживания в растворах соответствующих антибиотиков. По результатам проведенных исследований установили, что после поверхностной обработки куриного мяса растворами хлортетрациклина и бацитрацина в концентрациях 1 г/л, содержание данных препаратов в конечном продукте находилась в пределах допустимых концентраций. Образцы куриной грудки, обработанные растворами антибиотиков в концентрации 10 г/л, характеризовались более высоким содержанием хлортетрациклина и бацитрацина, превышающих предельно допустимые значения. Данный факт свидетельствует о целесообразности проведения исследований, направленных на определение остаточного количества антибактериальных препаратов, содержащихся в мясе и мясных продуктах питания, в аккредитованных лабораториях.

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EVALUATION OF THE ANTIBIOTIC CONTENT IN CHICKEN MEAT DURING EXPERIMENTAL TREATMENT WITH PRESERVATIVE SOLUTIONS

Nowadays, antibacterial drugs are often used not only in veterinary medicine and agriculture, but also in the meat industry for preserving meat and meat products. It should be taken into account that antibiotics can enter a person with food and, subsequently, have a negative effect on the body. In order to ensure food safety, constant monitoring of the residual amount of antibiotics in livestock products is necessary. This article presents the results of the determination of residual amounts of chlortetracycline and bacitracin in chicken meat samples treated with these antibiotics by solid-phase enzyme immunoassay. The study was conducted on ten meat samples of broiler chickens (breast), two of which were control. Experimental samples of chicken meat were subjected to surface treatment with solutions of chlortetracycline and bacitracin at two concentrations of 1 g/l and 10 g/l. The treatment was carried out by irrigation and soaking in solutions of antibiotics. According to the results of the conducted studies, it was found that after surface treatment of chicken meat with solutions of chlortetracycline and bacitracin in concentrations of 1 g / l, the content of these drugs in the final product was within acceptable concentrations. Chicken breast samples treated with antibiotic solutions at a concentration of 10 g/l were characterized by a higher content of chlortetracycline and bacitracin exceeding the maximum permissible values. This fact indicates the expediency of conducting studies aimed at determining the residual amount of antibacterial drugs contained in meat and meat products in accredited laboratories.

Текст научной работы на тему «ОЦЕНКА СОДЕРЖАНИЯ АНТИБИОТИКОВ В КУРИНОМ МЯСЕ ПРИ ЭКСПЕРИМЕНТАЛЬНОЙ ОБРАБОТКЕ КОНСЕРВИРУЮЩИМИ РАСТВОРАМИ»

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�he Veterinarian. 2024; (2): 34 � 38

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DOI: 10.33632/1998-698�_2024_2_34

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EVALUATION OF THE ANTIBIOTIC CONTENT IN CHICKEN MEAT DURING EXPERIMENTAL TREATMENT WITH PRESERVATIVE SOLUTIONS

Ekaterina A. Dodonova, katya.dodonova.80@mail.ru, https

Maria E. Gorbunova, candidate of biological sciences, maria.metax@bk.ru

Oksana V. Shlyamina, candidate of chemical sciences, shlyamina@mail.ru

Konstantin A. Osyanin, candidate of biological sciences, kostja-2003@yandex.ru

Elizaveta A. Gromova, candidate of biological sciences, elizaveta-real@mail.ru

Federal Center for Toxicological, Radiation and Biological Safety, Kazan, Russian Federation

�orresponding author: Ekaterina Alekseevna Dodonova.

Abstract. Nowadays, antibacterial drugs are often used not only in veterinary medicine and agriculture, but also in the meat industry for preserving meat and meat products. It should be taken into account that antibiotics can enter a person with food and, subsequently, have a negative effect on the body. In order to ensure food safety, constant monitoring of the residual amount of antibiotics in livestock products is necessary. This article presents the results of the determination of residual amounts of chlortetracycline and bacitracin in chicken meat samples treated with these antibiotics by solid-phase enzyme immunoassay. The study was conducted on ten meat samples of broiler chickens (breast), two of which were control. Experimental samples of chicken meat were subjected to surface treatment with solutions of chlortetracycline and bacitracin at two concentrations of 1 g/l and 10 g/l. The treatment was carried out by irrigation and soaking in solutions of antibiotics. According to the results of the conducted studies, it was found that after surface treatment of chicken meat with solutions of chlortetracycline and bacitracin in concentrations of 1 g / l, the content of these drugs in the final product was within acceptable concentrations. Chicken breast samples treated with antibiotic solutions at a concentration of 10 g/l were characterized by a higher content of chlortetracycline and bacitracin exceeding the maximum permissible values. This fact indicates the expediency of conducting studies aimed at determining the residual amount of antibacterial drugs contained in meat and meat products in accredited laboratories.

Keywords: chlortetracycline, bacitracin, antibiotics, ELISA

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All authors have made an equivalent contribution to the preparation of the publication.

The authors declare that there is no conflict of interest.

�� / accepted for publication 29.02.2024;

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