Technical notes. Survey of penicillin in market and manufacturing milk

Abstract

The increase in penicillin sensitivity in the community has directed attention to the possible ingestion of this antibiotic in certain foodstuffs, and in particular milk. In the survey discussed in this note, metropolitan and country pasteurized milk samples, raw tanker samples, individual raw milk samples, and cheese factory samples were screened for residual antibiotics. The cow experiments show that as a rule penicillin in measurable quantities persists in the milk from 24 to 48 hours and that the bulk of penicillin is to be found in the strippings.