Detection of Bacterial Pathogens and Antibiotic Residues in Chicken Meat: A Review
School of Bioengineering & Food Technology, Shoolini University of Biotechnology and ManagementSciences, Solan 173229, India
School of Biological and Environmental Sciences, Shoolini University of Biotechnology and ManagementSciences, Solan 173229, India
Department of Agriculture, Sri Guru Teg Bahadur Khalsa College, Sri Anandpur Sahib, Punjab 140117, India
Department of Chemistry, Faculty of Science, University of Hradec Kralove,50003 Hradec Kralove, Czech Republic
School of Water, Energy and Environment, Cranfield University, Cranfield MK43 0AL, UK
Department of Biological Engineering, College of Engineering, Konkuk University, Seoul 05029, Korea
School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, India
Department of Biotechnology, TIFAC-Centre of Relevance and Excellence in Agro and Industrial Biotechnology (CORE), Thapar Institute of Engineering and Technology, Patiala 147001, India
Department of Biotechnology, Himachal Pradesh University, Summer Hill, Shimla 171005, India
Authors to whom correspondence should be addressed.
Foods 2020, 9(10), 1504; https://doi.org/10.3390/foods9101504
Received: 14 September 2020 / Revised: 15 October 2020 / Accepted: 16 October 2020 / Published: 20 October 2020
(This article belongs to the Special Issue Advanced Research in Foodborne Microorganisms: Detection, Control, Risk Assessment and Prevention)
Detection of pathogenic microbes as well as antibiotic residues in food animals, especially in chicken, has become a matter of food security worldwide. The association of various pathogenic bacteria in different diseases and selective pressure induced by accumulated antibiotic residue to develop antibiotic resistance is also emerging as the threat to human health. These challenges have made the containment of pathogenic bacteria and early detection of antibiotic residue highly crucial for robust and precise detection. However, the traditional culture-based approaches are well-comprehended for identifying microbes. Nevertheless, because they are inadequate, time-consuming and laborious, these conventional methods are not predominantly used. Therefore, it has become essential to explore alternatives for the easy and robust detection of pathogenic microbes and antibiotic residue in the food source. Presently, different monitoring, as well as detection techniques like PCR-based, assay (nucleic acid)-based, enzyme-linked immunosorbent assays (ELISA)-based, aptamer-based, biosensor-based, matrix-assisted laser desorption/ionization-time of flight mass spectrometry-based and electronic nose-based methods, have been developed for detecting the presence of bacterial contaminants and antibiotic residues. The current review intends to summarize the different techniques and underline the potential of every method used for the detection of bacterial pathogens and antibiotic residue in chicken meat.