R-Biopharm Premi Test Technical Manual page 14

1. Introduction
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Premi Test is a microbial screening test for the detection of antibiotic
residues in food products of animal origin.
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Premi Test is based on the sensitivity of the Bacillus stearothermophilus
var. calidolactis to antibiotics. Bacillus stearothermophilus is a
thermophilic bacterium with optimal growth conditions at 64 °C
(147.2 °F). A standardized number of spores are imbedded in agar
medium containing selected nutrients and the pH-indicator Bromocresol.
If no antibiotic residues are present in a tested sample, the germinated
spores will multiply during incubation at 64 °C (147.2 °F) with the
production of acid. This will be visible by a color change of the pH-
indicator from purple to yellow. When antibiotic residues are present in
concentrations above the detection limit, the spores will be unable to
germinate and therefore no color change will be observed.
While meat (beef, pork, poultry), fish, liver and serum/plasma samples
have to be incubated continuously at 64 °C (147.2 °F), shrimp, kidney,
egg and feed samples have to be heated additionally at 80 °C (176 °F)
for 10 min before continuous incubation at 64 °C (147.2 °F).
Therefore, the Premi
which allow the incubation of all samples:
 'Program A' allows a continuous incubation of the Premi
ampoules at 64 °C (147.2 °F) with alarm time.
 'Program b' allows incubating the Premi
for 10 min at 80 °C (176 °F) followed by incubation at 64 °C
(147.2 °F).
2014-12-11
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Test incubator comes with 2 different programs,
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Test ampoules automatically
Test
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