000106753 001__ 106753
000106753 005__ 20231221135831.0
000106753 0247_ $$2doi$$a10.3390/foods10081897
000106753 0248_ $$2sideral$$a124710
000106753 037__ $$aART-2021-124710
000106753 041__ $$aeng
000106753 100__ $$0(orcid)0000-0003-3850-9833$$aSerrano, M.J.
000106753 245__ $$aOptimization and validation of a new microbial inhibition test for the detection of antimicrobial residues in living animals intended for human consumption
000106753 260__ $$c2021
000106753 5060_ $$aAccess copy available to the general public$$fUnrestricted
000106753 5203_ $$aEven though antibiotics are necessary in livestock production, they can be harmful not only due to their toxicity, but also in view of their contribution to the emergence of antimicrobial resistance. Screening tests based on microbial growth inhibition appeared to be useful tools to prevent its entry into the food chain. They have nevertheless been traditionally carried out post mortem, leading to great economical loss and harm to the environment in case a positive sample is found. Hence, the objective was to evaluate the use of a screening test as an ante mortem alternative for the detection of antibiotic residues in meat: thus, Explorer®-Blood test was optimized and validated. After adapting the procedure for matrix preparation, the assay parameters were assessed from 344 antibiotic-free blood serum samples. Limits of Detection (LoDs) were defined by spiking blood serum with several of the most common antimicrobials used in veterinary practice. LoDs were similar to those obtained for meat and were at or below the maximum residue limits set by EU legislation for muscle. Analyses of in vivo injected samples, previously characterized by LC-MS/MS, demonstrated the method’s accuracy and proved that Explorer®-Blood can be considered a suitable alternative to conventional post mortem screening methods.
000106753 536__ $$9info:eu-repo/grantAgreement/EUR/INTERREG-V-A-POCTEFA/TESTACOS-EFA152/16
000106753 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000106753 590__ $$a5.561$$b2021
000106753 592__ $$a0.726$$b2021
000106753 594__ $$a4.1$$b2021
000106753 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b35 / 144 = 0.243$$c2021$$dQ1$$eT1
000106753 593__ $$aFood Science$$c2021$$dQ1
000106753 593__ $$aPlant Science$$c2021$$dQ1
000106753 593__ $$aMicrobiology$$c2021$$dQ1
000106753 593__ $$aHealth Professions (miscellaneous)$$c2021$$dQ1
000106753 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000106753 700__ $$aMata, L.
000106753 700__ $$0(orcid)0000-0002-7629-8101$$aGarcía-Gonzalo, D.$$uUniversidad de Zaragoza
000106753 700__ $$aAntón, A.
000106753 700__ $$aRazquin, P.
000106753 700__ $$0(orcid)0000-0002-1902-0648$$aCondón, S.$$uUniversidad de Zaragoza
000106753 700__ $$0(orcid)0000-0002-0238-6328$$aPagán, R.$$uUniversidad de Zaragoza
000106753 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000106753 773__ $$g10, 8 (2021), 1897$$pFoods$$tFoods$$x2304-8158
000106753 8564_ $$s1653762$$uhttps://zaguan.unizar.es/record/106753/files/texto_completo.pdf$$yVersión publicada
000106753 8564_ $$s2771349$$uhttps://zaguan.unizar.es/record/106753/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000106753 909CO $$ooai:zaguan.unizar.es:106753$$particulos$$pdriver
000106753 951__ $$a2023-12-21-13:43:04
000106753 980__ $$aARTICLE