Meat products, agar

The United States Department of Agriculture (USDA), Eood Safety and Inspection Service (ESIS) developed a bioassay system which incorporates a seven-plate agar diffusion assay that can detect and quantify a range of antibiotic residues found in meat and poultty products. The USDA/FSIS system utilizes bacteria that are relatively sensitive or resistant to a particular class of antibiotic. The bacteria are used in combination with specific antibiotic test agars and four pH-specific, buffered sample extracts. If a detectable antibiotic residue is present in a sample, it produces a zone of clearing (inhibition) on one or more of the test plates. Certain antibiotic residues can be identified according to their characteristic patterns of inhibition. A chart called an antibiogram was developed that depicts expected patterns of inhibition that specific antibiotics are anticipated to produce on the seven plates. 

---