Detection of Bacterial Pathogens and Antibiotic Residues in Chicken Meat: A Review
Type de document
journalArticle
Langue source
Anglais
Titre français
Titre anglais
Detection of Bacterial Pathogens and Antibiotic Residues in Chicken Meat: A Review
Auteur(s)
- KUMAR Harsh
- BHARDWAJ Kanchan
- KAUR Talwinder
- NEPOVIMOVA Eugenie
- KUČA Kamil
- KUMAR Vinod
- BHATIA Shashi Kant
- DHANJAL Daljeet Singh
- CHOPRA Chirag
- SINGH Reena
- GULERIA Shivani
- BHALLA Tek Chand
- VERMA Rachna
- KUMAR Dinesh
Editeur(s)
Autre(s)
Id
SE2AZPT4
Version
2270
Date ajout
23 décembre 2020 15:22
Date modification
23 décembre 2020 15:22
Résumé anglais
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.
Note
None
CRAW tags
- AB - Utile à l'AB
- FREDO qualité des produits
- FREDO technologie et innovation
- GEO Global
- GEO Inde
- residue
- viande
WEB tags
Titre de la publication
Foods
Volume
9
Pages
1504
Date caractères
2020-10-20
Date publication
20 octobre 2020
Doi
10.3390/foods9101504
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Issn
2304-8158
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