Rapid tests for determining the residual amount of chloramphenicol in meat

Sample preparation of Milk and whey samples:

 

Powdered milk, powdered milk whey: Dissolve the sample in a suitable flask with warm distilled water (according to the current regulatory documentation), mix thoroughly.

 

Milk , reconstituted milk powder, reconstituted whey powder: Samples must be liquid and homogeneous. Samples should be free of clots and product separation phases. The temperature of the sample must be at least 4°C, neither frozen nor heated. Mix the sample thoroughly before testing.

 

 

The analysis can be carried out with or without an incubator.

 

        ◦ If using an incubator, place the sample well in a preheated 40°C incubator, pipette a 200 µl milk or whey sample and transfer to the reagent well from the kit. Thoroughly mix the sample with the reagent with a tenfold set and drain the liquid with a pipette in the well until a uniform pink color is obtained and incubate the mixture for 5 minutes.

Then place the test strip from the kit into the well with the reagent and sample and incubate in the incubator for another 5 minutes at 40°C.

 

        ◦ If an incubator is not available, the assay can be performed indoors at 16-25°C. Place the sample well in the well plate, pipette a 200 µl milk or whey sample and transfer to the well with the reagent from the kit. Thoroughly mix the sample with the reagent tenfold and drain the liquid with a pipette in the well until a uniform pink color is obtained. Incubate the mixture for 5 minutes.

Then place the test strip from the kit into the well with the reagent and sample and incubate in the incubator for another 5 minutes.

 

After incubation, remove the test strip from the reagent and sample well and interpret the result within 15 minutes. To save the result, remove both filters from both ends of the test strip.