Penicillin in Milk and Milk Products: Some Regulatory and Public Health Considerations

Abstract

Milk and milk products containing penicillin may present a health hazard to individuals who are hypersensitized to penicillin. The following aspects of this problem are discussed: (a) the condition of human hypersensitivity to penicillin, (b) the mechanism by which milk may become adulterated with penicillin, (c) tolerances for residues of penicillin in foods, (d) methods of analysis and criteria of acceptance, (e) use of products containing penicillin, and (f) surveillance of products offered at import.