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ABSTRACT
Read this article from a comprehensive knowledge base, updated and supplemented with articles reviewed by scientific committees.
Read the articleAUTHORS
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Pascale BOUTTIER-BÉCASSE: Faculty of Pharmacy Paris V
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Pascale NABET: Quality control manager, API pharmaceutical production center
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Corinne DANAN: French Food Safety Agency AFSSA
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Jean-Pierre MORÉTAIN: French Food Safety Agency AFSSA
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Jacques-Christian DARBORD: Faculty of Pharmacy Paris V
INTRODUCTION
Microbiological titration of an antibiotic can be carried out by diffusion or turbidimetry. Both principles and procedures are described in 1 . In France, there are official methods for detecting antibiotics in foodstuffs. These methods are described in paragraph 2 . Antiseptics and disinfectants must have a lethal action on microorganisms. This antimicrobial activity is described in paragraph 3 .
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Microbiology analysis
Microbiological titration of antibiotics
References
Paragraph 1
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