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Subject: Livestock Product Technology × Author: Debbarma, Param × Start date: 2019 × Type: Thesis ×
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    ThesisItemOpen Access
    Detection and deactivation of antimicrobial residues in pork
    (College of Veterinary Science, Assam Agricultural University, Khanapara Campus, 2022-09) Debbarma, Param; Laskar, S K
    The present study aims to detect antimicrobial residues in collected pork samples, isolation and in-vitro study of the resistance pattern of meat-borne pathogens (Escherichia coli, Salmonella spp. and Staphylococcus aureus) against 12 commonly used antimicrobials in pig husbandry and effect of different cooking methods (viz, boiling, roasting and microwaving) on deactivation/inactivation of antimicrobial residues. The preliminary screening of 261 pork samples by microbial inhibition assay using endospores of Bacillus subtilis MTCC 441 as test organism revealed that none of the samples were positive for antimicrobial residues except 3 (three) which were doubtful to have traces of antimicrobial residues. A total of 80 pork samples were further screened by Ultra-Fast Liquid Chromatography system (Model: Shimadzu Prominence LC-20AD, Detector-SPD-20AUV/ Vis; C18 Column: BDS Premium, 250 mm x 4.6 mm, 5 m) to detect OTC, TTC, CIP and GEN residues. OTC and CIP residues were detected in 2.5% and 1.25% of the samples, while none of the samples detected TTC and GEN residues. The overall recovery rate of Escherichia coli, Salmonella spp. and Staphylococcus aureus from the pork samples were 28.75%, 9.09% and 31.25%, respectively. All the isolates showed variable ranges of resistance against the tested antimicrobials. Highest resistance was recorded against ampicillin (75-100%), followed by trimethoprim (37.5-100%), cefepime (25-75%), nalidixic acid (12.5-62.5%), sulfafurazole (0-37.5%), ciprofloxacin (0-37.5%), chloramphenicol (0-37.5%), ceftriaxone (0-25%) and amoxiclav (0-12.5%). All the isolates however, recorded 100% sensitivity against amikacin, gentamicin and tetracycline. The effect of cooking viz. boiling, roasting and microwaving revealed significant reduction (p˂0.001) in the residual concentration of antimicrobials (OTC, TTC, CIP and GEN). Cooking by microwaving recorded highest reduction (44.48-91.06%) followed by roasting (32.11-85.92%) and boiling (22.02-73.33%). Thus, cooking temperature and time can have a significant effect on the losses of antimicrobial residues and provides an additional safety margin to the consumers.