ANTIBIOTICS IN MILK A I~EVIEW 1 J. L. ALBRIGHT, S. L. TUCKEY, AND G. T. WOODS Departments of Dairy Science and Food Technology, and the College of Veterinary Medicine, University of Illinois, Urbana SUIVi I~IARY The widespread use of antibiotics has contributed to the control of diseases and the nutritional well-being of livestock. However, the use of antibiotics in the treatment of mastitis has created problems for the milk processor and consumer. Following treatment of mastitis with antibiotics, they may be found in the milk in sufficient concentrations to inhibit dairy starter microorganisms and cause economic losses to the cheese and fermented milk industlfies. Penicillin in very small concentrations found in milk may cause reactions in highly sensitive individuals. Nationwide surveys revealed that penicillin was the primary antibiotic found in the central milk supply. Ten surveys covering a 9-yr. period (prior to 1960) in which 7,201 samples were tested, found 377 (5.2%) to be positive for the presence of anti- biotics. The application of testing methods by regulatory and dairy personnel during 1960 resulted in a significant reduction in antibiotic-adulterated milk. Analyses of approximately 770,000 producer milk samples showed an incidence of 0.54%--a tenfold decrease. When antibiotics are used to treat mastitis, dairymen should follow the prescribed recommendations for withholding milk for human use following treatment. Data com- piled on intranmmmary infusions, intramuscular injections, and oral administration of antibiotics and their vehicles illustrate that wide variations exist concerning the relative persistence of the amount of antibiotics found in milk. The persistence of antibiotics in milk differs in milk from cows in early-, mid-, and late-lactation. Some recent studies using highly sensitive methods indicate that antibiotics are transferred from treated to untreated quarters, but wth penicillin this transfer is slight and of short duration and not likely to present a problem. When adulterated milk leaves the farm, it is subjected to various processes in the milk plant. Antibiotics in milk are relatively stable to pasteurization temperatures and above, as well as to low temperatures (0-10 ° F.). Under refrigeration temperatures up to seven days of storage, in raw and pasteurized milk there tends to be a loss in antibiotic activity. Large quantities of milk are necessary to dilute milk from treated quarters, since cultures may be retarded if the concentration of penicillin is approximately 0.05 unit/per milliliter or greater. Several substances have been found that will inactivate penicillin. The most prom- ising, penicillinase, can be used to hydrolyze penicillin in milk and in penicillin allergy cases. Larger quantities of inoculum and use of resistant cultures are an aid in the pro- duction of cheese made from milk that contains antibiotics. The presence of antibiotics in milk constitutes an adulteration under the Federal Food, Drug and Cosmetic Act. Educational and testing programs participated in by the Extension Service, veterinarians, dairy inspectors, sanitarians, fieldmen conferences, dMry schools, and government agencies have been helpful and cooperative, but the primary responsibility continues to rest with dairymen. Antibiotics have been universally used by dairymen and veterinarians for over a decade in the treatment of infectious diseases of dairy cattle. They are adnfinistered to dairy cattle via several routes,: (1) infusion into the udder 1A complete, critical review is beyond the scope of this communication. It is, rather, the purpose of this review to bring together the available literature through the transitional months of 1960. The literature cited herein has been limited to reports concerned with the various phases of the antibiotic problem in milk. Reviews by Overby (134), lYiarth (115), a~d Marth and Ellickson (116, 117) also present material in these areas of investigation. 779
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