Detection of Bacterial Pathogens and Antibiotic Residues in Chicken Meat: A Review

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62690094%3A18470%2F20%3A50017207" target="_blank" >RIV/62690094:18470/20:50017207 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/2304-8158/9/10/1504" target="_blank" >https://www.mdpi.com/2304-8158/9/10/1504</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods9101504" target="_blank" >10.3390/foods9101504</a>

Result language

angličtina

Original language name

Detection of Bacterial Pathogens and Antibiotic Residues in Chicken Meat: A Review

Original language description

Detection of pathogenic microbes as well as antibiotic residues in food animals, especially in chicken, has become a matter of food security worldwide. The association of various pathogenic bacteria in different diseases and selective pressure induced by accumulated antibiotic residue to develop antibiotic resistance is also emerging as the threat to human health. These challenges have made the containment of pathogenic bacteria and early detection of antibiotic residue highly crucial for robust and precise detection. However, the traditional culture‐based approaches are well‐comprehended for identifying microbes. Nevertheless, because they are inadequate, time‐consuming and laborious, these conventional methods are not predominantly used. Therefore, it has become essential to explore alternatives for the easy and robust detection of pathogenic microbes and antibiotic residue in the food source. Presently, different monitoring, as well as detection techniques like PCR‐based, assay (nucleic acid)‐based, enzyme‐linked immunosorbent assays (ELISA)‐based, aptamer‐based, biosensor‐based, matrix‐assisted laser desorption/ionization‐time of flight mass spectrometry‐based and electronic nose‐based methods, have been developed for detecting the presence of bacterial contaminants and antibiotic residues. The current review intends to summarize the different techniques and underline the potential of every method used for the detection of bacterial pathogens and antibiotic residue in chicken meat. © 2020 by the authors. Licensee MDPI, Basel, Switzerland.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2020

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Foods

ISSN

2304-8158

e-ISSN

—

Volume of the periodical

9

Issue of the periodical within the volume

10

Country of publishing house

CH - SWITZERLAND

Number of pages

36

Pages from-to

"Article number 1504"

UT code for WoS article

000586214300001

EID of the result in the Scopus database

2-s2.0-85093537337