Determination of bacitracin groups residue in poultry products by microbiological method

  • I. M. Azyrkina State Research Institute for Laboratory Diagnostics and Veterinary and Sanitary Expertise, Kyiv, Ukraine
  • T. A. Garkavenko State Research Institute for Laboratory Diagnostics and Veterinary and Sanitary Expertise, Kyiv, Ukraine
  • T. G. Kozytska State Research Institute for Laboratory Diagnostics and Veterinary and Sanitary Expertise, Kyiv, Ukraine
  • L. O. Shalimova State Research Institute for Laboratory Diagnostics and Veterinary and Sanitary Expertise, Kyiv, Ukraine
Keywords: test culture, Micrococcus flavus АТСС 10240, residual amounts of antibiotics, bacitracin, meat, liver, kidneys.


Antibiotics are widely used to stimulate the growth of poultry raised for human consumption, as well as therapeutically for the treatment of infectious diseases of poultry. The indiscriminate use of antibiotic growth stimulants in chicken diets continues to pose a threat to human health. However, because the burden of infectious diseases in poultry is high, the abolition of the use of antibiotics without alternatives will lead to the spread of infections that have serious consequences for food safety and human health. One of the priorities of the state policy on nutrition in the field of health care is to ensure food safety. The aim of the study was to determine the residual amount of antibiotics in poultry meat, liver and kidneys. To validate a qualitatively new screening microbiological method to determine the residual amount of the bacitracin group in poultry products. Material and methods. The limits of sensitivity, accuracy and specificity were established by microbiological method for determining the residual amount of the bacitracin group. The study was performed in 20 replicates of meat, liver and kidney samples that do not contain antibiotics, as well as in samples with the addition of antibiotics of the bacitracin group in concentrations ½ MRL and MRL. Results of research and discussion. Pure inhibition zones with growth of Micrococcus flavus ATCC 10240 test culture were found in the samples without the addition of antibiotics, and inhibition zones ranging from 18.03 ± 0.03 mm to 18.08 ± 0.04 mm were present near the standard of antibiotics. It was found that when adding an antibiotic of the bacitracin group to poultry products, were present around the wells of the inhibition zone of the test culture Micrococcus flavus ATCC 10240. The lowest level of residue determination (½MRL) for poultry, kidney and liver is 10.0 μg/kg , MRL 20.0 μg/kg in accordance with the requirements of national legislation by order of the Ministry of Health of Ukraine Poultry meat safety parameters from 06.08.2013 № 695. Conclusions and prospects for further research. The specificity, accuracy and sensitivity of this method is 100 %, which allows to detect ½ maximum permissible levels of residual amounts of antibiotics of the bacitracin group in accordance with the requirements of national legislation.


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Azyrkina, I., Garkavenko, T., Kozytska, T., & Shalimova, L. (2020). Determination of bacitracin groups residue in poultry products by microbiological method. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Veterinary Sciences, 22(98), 79-83.