Abstract
Determination of antibiotic residues including B-lactams in milk and tissues has traditionally been done by microbiological assays. Microbiological assays can detect very low levels of B-lactam antibiotics in milk and are thus well suited as screening procedures for residues. They can not, however, distinguish B-lactam antibiotics from one another. Several sensitive rapid screening tests have also been described for detection of antibiotic residues including B-lactams in milk.1,2 These include enzyme inhibition (Penzym), a receptor assay (The Charm test), and various immunoassays. The reported sensitivities of several types of screening procedures for B-lactam antibiotics in milk are summarized in table I. These are capable of detecting several B-lactam antibiotics at levels of <10 ppb in milk. The Charm test is reported to detect as little as 2 ppb of penicillin G and cephapirin. All are less sensitive for cloxacillin with the lowest reported detection limit being about 20 ppb.
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Moats, W.A. (1992). Liquid Chromatographic Approaches to Determination of B-Lactam Antibiotic Residues in Milk and Tissues. In: Agarwal, V.K. (eds) Analysis of Antibiotic/Drug Residues in Food Products of Animal Origin. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3356-6_11
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DOI: https://doi.org/10.1007/978-1-4615-3356-6_11
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