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A rapid bioassay for penicillin residues in milk

Published online by Cambridge University Press:  01 June 2009

T. M. Cogan  and
P. F. Fox
T. M. Cogan
Affiliation:
National Dairy Research Centre, The Agricultural Institute, Fermoy, Co. Cork, Irish Republic
P. F. Fox
Affiliation:
National Dairy Research Centre, The Agricultural Institute, Fermoy, Co. Cork, Irish Republic
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Summary

A new bioassay for the detection of penicillin in milk which can be completed in 1½ h has been developed. The test depends on measurement of pH changes in milk produced by an antibiotic sensitive organism, Streptococcus thermophilus BC. To measure the changes potentiometrically would require a very sensitive pH meter. Change in the enzymic coagulation time, which is extremely dependent on pH, was used in the present study to measure small changes in pH. The test is highly reliable and should be suitable as a milk selection test.

Type
Original Articles
Information
Journal of Dairy Research , Volume 37 , Issue 2 , June 1970 , pp. 165 - 171
Copyright
Copyright © Proprietors of Journal of Dairy Research 1970

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References

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