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United States Department of Agriculture

Agricultural Research Service

Research Project: NOVEL TECHNOLOGIES AND TECHNIQUES FOR THE DETECTION OF RESIDUES, TOXINS, AND OTHER CHEMICALS IN FOODS

Location: Residue Chemistry and Predictive Microbiology

Title: A Comparison of the FAST, Premi® and KIS (TradeMark) Tests for Detection of Antibiotics in Beef Kidney Juice and Serum

Authors
item Schneider, Marilyn
item Lehotay, Steven
item Mastovska, Katerina
item Lightfield, Alan
item Kinsella, Brian - TEAGASC, ASHTOWN, IRELAND
item Shultz, Craig - FSIS, WASHINGTON, DC

Submitted to: Euroresidue Conference Proceedings
Publication Type: Proceedings
Publication Acceptance Date: February 28, 2008
Publication Date: May 18, 2008
Citation: Schneider, M.J., Lehotay, S.J., Mastovska, K., Lightfield, A.R., Kinsella, B., Shultz, C. 2008. A comparison of the fast, premi® and kis (trademark) tests for detection of antibiotics in beef kidney juice and serum. Proceedings of Euroresidue VI - Residues of Veterinary Drugs in Food Conference. p.389-394.

Technical Abstract: Rapid screening assays play an important role in monitoring the food supply for antibiotic residues and a number of these assays are currently in use around the world. In this study, three different microbial inhibition assays are used to compare results obtained in both beef kidney juice and beef serum. The Fast Antimicrobial Screen Test (FAST) is currently used in the U.S. as a preliminary screen. The Premi®test was developed in Europe as a relatively rapid screening method. The third test, the Kidney Inhibition Swab Test (KIS TradeMark) is another relatively rapid screening test which was developed fairly recently. Kidney juice and serum were selected as matrices which could be easily obtained and provide representative samples. Sensitivity levels were determined for each of 8 antibiotics in both matrices using fortified samples and the results compared among the three assays. Results using incurred samples for these rapid assays, as well as LC-MSMS analysis, will also be discussed.

Last Modified: 9/20/2014
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