Intramammary antibiotic preparations and their withholding times

Area of Science:

• Food safety analysis
• Veterinary medicine
• Dairy science

Background:

• The Milk Marketing Board (MMB) previously tested milk for antibiotic residues at 0.02 iu/ml.
• Regulatory bodies like the Veterinary Products Committee (VPC) review antibiotic preparations for safety.
• Established guidelines from the Joint FAO/WHO Expert Committee on Food Additives (1969) set acceptable residue limits.

Purpose of the Study:

• To report the increased sensitivity of the MMB's antibiotic residue testing.
• To align MMB testing levels with international food additive standards.
• To ensure the safety and quality of milk by controlling antibiotic residues.

Main Methods:

• The MMB increased the sensitivity of its penicillin residue test from 0.02 iu/ml to 0.01 iu/ml.
• The Veterinary Products Committee (VPC) reviewed intra-mammary antibiotic preparations with existing licences.
• Residue concentration assessments were based on the 1969 FAO/WHO Expert Committee report.

Main Results:

• The MMB's new testing sensitivity of 0.01 iu/ml for penicillin or equivalent was implemented on January 1, 1986.
• The VPC's review confirmed that milk residue concentrations should not exceed established FAO/WHO limits.
• The 0.006 ppm penicillin level, equivalent to 0.01 iu/ml, is the standard adopted by both the VPC and MMB.

Conclusions:

• The MMB's enhanced testing protocol ensures stricter control over antibiotic residues in milk.
• Alignment with international standards provides a consistent and reliable measure for milk safety.
• The updated testing threshold supports the production of high-quality milk free from excessive antibiotic contamination.