| Title |
Mikrobiologiniai metodai antibakterinių medžiagų likučiams šviežioje mėsoje nustatyti (apžvalga) / |
| Another Title |
Microbiological methods for determining residues of antibacterial sustances in fresh meat (review). |
| Another Title |
Микробиологические методы для определения остатков антибактериальных веществ в свежем мясе (обзор). |
| Authors |
Šalomskienė, Joana ; Žvirdauskienė, Renata |
| Full Text |
|
| Is Part of |
Maisto chemija ir technologija.. Kaunas : KTU Maisto institutas. 2004, t. 38, Nr. 1, p. 80-88.. ISSN 1392-0227 |
| Keywords [eng] |
microbiological methods ; meat ; antibacterial sustances |
| Abstract [eng] |
The problem of determining antibacterial sustances in food products is analysed in the paper. The ways antibacterial residues get into food are described. The impact of the residues on consumer health as well as on the technological processes of fermented animal feed is given attention. Methods for determining the residues of antibacterial sustances in meat are investigated, including their development and improvement. Factors that influence the sensitivity of microbiological methods for determining antibacterial sustances in foods, i.e. species, quantities of test-culture in the medium, composition and pH of the medium, thickness of the medium's layer on the plate, etc. are analysed. The paper further discusses the ways the microbiological methods are modified in different countries. Data of contamination of meat by antibacterial sustances in some countries are presented. |
| Published |
Kaunas : KTU Maisto institutas |
| Type |
Journal article |
| Language |
Lithuanian |
| Publication date |
2004 |
