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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2020

Kód důvěrnosti údajů

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

Název periodika

Foods

ISSN

2304-8158

e-ISSN

—

Svazek periodika

9

Číslo periodika v rámci svazku

10

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

36

Strana od-do

"Article number 1504"

Kód UT WoS článku

000586214300001

EID výsledku v databázi Scopus

2-s2.0-85093537337