Art. No.: R3900
Premi®Test is a microbial screening test that allows the detection of antibiotic residues, especially in fresh meat (beef, pork, poultry) in less than 4 hours. The test is sensitive to antibiotics of the following groups: β-lactams, cephalosporins, macrolides, tetracyclines, sulfonamides, aminoglycosides, quinolones, amphenicols and polypeptides.
Premi®Test is a ‘Performance Tested Method’ of the AOAC Research Institute for the screening of Penicillin in bovine meat (Certificate No. 060601). Furthermore, it holds the ‘VALIDATION NF’ by AFNOR for the screening of β-lactams, macrolides, tetracyclines, sulphonamides in beef, pork and poultry (RBP 31/02 – 04/11).
- Easy to use qualitative screening test for most common antibiotics found in food products as ß-lactams, sulfonamides, macrolides, tetracyclines, macrolides and other antibiotic classes.
- Only minor investment in equipment or laboratory space needed: incubator or water bath and meat press.
- Detection Limits (LOD) are for most parameters below the European Maximum Residue Limit (MRL).
Treatment of farm animals with veterinary pharmaceuticals such as antibiotics leads to drug residues in the tissues of the animals and establishes a health risk for the consumers of animal food products. Premi®Test is an easy antibiotics residue screening test which allows fast screening of food products by all members of the food production chain such as farmers, slaughterhouses, meat-processors and analytical laboratories.
Premi®Test is based on the inhibition of the growth of Geobacillus stearothermopilus, a thermophilic bacterium which is very sensitive to many antibiotics and sulfur compounds. A standardised number of spores are imbedded in agar medium containing selected nutrients. When Premi®Test is heated at 64 °C, the spores will germinate. If no inhibitory substances are present the germinated spores will multiply with the production of acid. This will be visible by a color change from purple to yellow. When anti-microbial compounds are present in sufficient amount (above the detection limit) the spores will be unable to germinate and therefore no color change will be observed.
|Test format||4 x 25 ampoules|
|Sample preparation||Recommendations for sample-preparations of fish, shrimps, eggs, kidney, liver, and feed are available at R-Biopharm AG. These matrices require individual validation by the costumer. Supportive information are available at R-Biopharm.|
|Incubation time||approx. 3 hours|
|LOD (Detection Limit)||In line with EU Maximum Residue Limits (MRL’s).|
|Detection Capability||Penicillin G 6 μg/kg (ppb), amoxicillin 11 μg/kg, cloxacillin 150 μg/kg, chlortetracycline 160 μg/kg, oxytetracycline 160 μg/kg, doxycycline 100 μg/kg, sulfadimethoxine 75 μg/kg, sulfadiazine 90 μg/kg, erythromycine A 200 μg/kg, tylosine A 90 μg/kg|
Meat (beef, pork, poultry)
Residues of β-lactams, cephalosporines, macrolides, tetracyclines, sulfonamides, aminoglycosides, quinolones, amphenicoles and polypeptides in meat (beef, pork, poultry).