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<article article-type="research-article" dtd-version="1.3" xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xml:lang="en"><front><journal-meta><journal-id journal-id-type="publisher-id">meat</journal-id><journal-title-group><journal-title xml:lang="en">Theory and practice of meat processing</journal-title><trans-title-group xml:lang="ru"><trans-title>Теория и практика переработки мяса</trans-title></trans-title-group></journal-title-group><issn pub-type="ppub">2414-438X</issn><issn pub-type="epub">2414-441X</issn><publisher><publisher-name>ФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН</publisher-name></publisher></journal-meta><article-meta><article-id pub-id-type="doi">10.21323/2414-438X-2016-1-3-4-13</article-id><article-id custom-type="elpub" pub-id-type="custom">meat-25</article-id><article-categories><subj-group subj-group-type="heading"><subject>Research Article</subject></subj-group><subj-group subj-group-type="section-heading" xml:lang="ru"><subject>Статьи</subject></subj-group></article-categories><title-group><article-title>RISKS ASSOCIATED WITH THE PRESENCE OF ANTIMICROBIAL DRUG RESIDUES IN MEAT PRODUCTS AND PRODUCTS OF ANIMAL SLAUGHTER</article-title><trans-title-group xml:lang="ru"><trans-title>РИСКИ, СВЯЗАННЫЕ С НАЛИЧИЕМ В МЯСЕ И В ПРОДУКТАХ УБОЯ ЖИВОТНЫХ ОСТАТОЧНЫХ КОЛИЧЕСТВ АНТИМИКРОБНЫХ ПРЕПАРАТОВ</trans-title></trans-title-group></title-group><contrib-group><contrib contrib-type="author" corresp="yes"><name-alternatives><name name-style="eastern" xml:lang="ru"><surname>Батаева</surname><given-names>Д. С.</given-names></name><name name-style="western" xml:lang="en"><surname>Bataeva</surname><given-names>D. S.</given-names></name></name-alternatives><bio xml:lang="ru"><p>кандидат технических наук, доцент, руководитель направления микробиологии, ведущий научный сотрудник лаборатории «Гигиена производства и микробиология»</p></bio><bio xml:lang="en"><p>candidate of technical sciences, docent, Head of the Direction of Microbiology, leading scientific worker of the Laboratory «Hygiene of production and microbiology»</p></bio><email xlink:type="simple">b.dagmara@inbox.ru</email><xref ref-type="aff" rid="aff-1"/></contrib><contrib contrib-type="author" corresp="yes"><name-alternatives><name name-style="eastern" xml:lang="ru"><surname>Зайко</surname><given-names>Е. В.</given-names></name><name name-style="western" xml:lang="en"><surname>Zaiko</surname><given-names>E. V.</given-names></name></name-alternatives><bio xml:lang="ru"><p>старший лаборант лаборатории «Гигиена производства и микробиологии»</p></bio><bio xml:lang="en"><p>senior research technician of the Laboratory «Hygiene of production and microbiology»</p></bio><email xlink:type="simple">el.zaiko@yandex.ru</email><xref ref-type="aff" rid="aff-1"/></contrib></contrib-group><aff-alternatives id="aff-1"><aff xml:lang="ru"><institution>Всероссийский научно-исследовательский институт мясной промышленности им. В.М.Горбатова</institution><country>Россия</country></aff><aff xml:lang="en"><institution>Тhe V.M. Gorbatov All-Russian Meat Research Institute</institution><country>Russian Federation</country></aff></aff-alternatives><pub-date pub-type="collection"><year>2016</year></pub-date><pub-date pub-type="epub"><day>24</day><month>10</month><year>2016</year></pub-date><volume>1</volume><issue>3</issue><fpage>4</fpage><lpage>13</lpage><permissions><copyright-statement>Copyright &amp;#x00A9; Bataeva D.S., Zaiko E.V., 2016</copyright-statement><copyright-year>2016</copyright-year><copyright-holder xml:lang="ru">Батаева Д.С., Зайко Е.В.</copyright-holder><copyright-holder xml:lang="en">Bataeva D.S., Zaiko E.V.</copyright-holder><license xml:lang="ru" license-type="creative-commons-attribution" xlink:href="https://creativecommons.org/licenses/by/4.0/" xlink:type="simple"><license-p>Данная работа распространяется под лицензией Creative Commons Attribution 4.0.</license-p></license><license xml:lang="en" license-type="creative-commons-attribution" xlink:href="https://creativecommons.org/licenses/by/4.0/" xlink:type="simple"><license-p>This work is licensed under a Creative Commons Attribution 4.0 License.</license-p></license></permissions><self-uri xlink:href="https://www.meatjournal.ru/jour/article/view/25">https://www.meatjournal.ru/jour/article/view/25</self-uri><abstract><p>The risks associated with the presence of antimicrobial drug residues in meat and products of animal slaughter were determined. One of them is the emergence of antimicrobial resistance in pathogenic and conditionally pathogenic microorganisms isolated from meat and products of animal slaughter. It was established that Escherichia coli, Salmonella and Pseudomonas were resistant to ampicillin, tetracycline, tylosin and cephalolexin. However, Listeria monocytogenes did not have resistance to these antibiotics. It was also established that when entering an animal body, antimicrobials were accumulated mostly in liver and kidneys of an animal followed by meat and, to the least degree, in fat. It was found that up to 65% of the tested samples were contaminated with antimicrobials to a greater or lesser degree.</p></abstract><trans-abstract xml:lang="ru"><p>Определены риски, связанные с наличием в мясе и в продуктах убоя животных остаточных количеств антимикробных препаратов. Один из них это возникновениеустойчивости к антимикробным препаратам патогенных и условно-патогенных микроорганизмов, выделенных из мяса и продуктов убоя животных. Было установлено, что E.coli, микроорганизмы рода Salmonella и Pseudomonas устойчивы к ампициллину, тетрациклину, тилозину и цефалолексину. Однако L.monocytogenes не обладали устойчивостью к этим препаратам. Также установлено, что при попадании в организм животного антимикробные вещества больше всего накапливаются в печени и в почках животного, затем в мясе и меньше всего в жире. Определено, что до 65 % исследованных образцов в той или в иной степени контаминированы антимикробными препаратами.</p></trans-abstract><kwd-group xml:lang="ru"><kwd>риски</kwd><kwd>мясо и продукты убоя животных</kwd><kwd>антибактериальные препараты</kwd><kwd>устойчивость микроорга- низмов к антибактериальным препаратам</kwd></kwd-group><kwd-group xml:lang="en"><kwd>risks</kwd><kwd>meat and products of animal slaughter</kwd><kwd>antibacterial drugs</kwd><kwd>antibiotic resistance</kwd></kwd-group></article-meta></front><back><ref-list><title>References</title><ref id="cit1"><label>1</label><citation-alternatives><mixed-citation xml:lang="ru">European Centre for Disease Prevention and Control. The bacterial challenge: time to react — a call to narrow the gap between multidrug-resistant bacteria in the EU and the development of new antibacterial agents. 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