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Symposium: Use and Control of Pesticides and Antibiotics in Milk Production and Manufacturing. Federal Recommendations

Prevention of Antibiotics in Milk—Present Status

U. S. Department of Health, Education, and Welfare, Washington, D. C.

ABSTRACT

Much has already been written about the presence of antibiotics in milk—how they may get there, the public health implications of their presence, and possible ways of keeping them out of this important food. A review of some background information on this problem is in order at this time.

Antibiotics may get into milk in two ways. First, through deliberate addition to the milk as a preservative at the farm or at the milk processing plant and, secondly, by their inadvertent addition through use of antibiotic infusions in the treatment of mastitis. While we know that occasionally some unscrupulous persons may deliberately use antibiotics as milk preservatives, it is our belief that this practice is not widespread and does not constitute the main source of contamination of milk with these drugs.

Because antibiotics are effective against organisms commonly causing mastitis in dairy animals, a great number and variety of antibiotic preparations have been introduced on the market for the treatment of this disease.