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Extralabel use of penicillin in food animals

Michael A. Payne DVM, PhD1, Arthur Craigmill PhD2, Jim E. Riviere DVM, PhD3, and Alistair I. Webb BVSc, PhD4
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  • 1 Food Animal Residue Avoidance Databank (FARAD), Environmental Toxicology Extension, College of Agricultural and Environmental Sciences, University of California, Davis, CA 95616
  • | 2 Food Animal Residue Avoidance Databank (FARAD), Environmental Toxicology Extension, College of Agricultural and Environmental Sciences, University of California, Davis, CA 95616
  • | 3 FARAD, Center for Cutaneous Toxicology and Residue Pharmacology, College of Veterinary Medicine, North Carolina State University, Raleigh, NC 27606.
  • | 4 FARAD, Department of Physiological Sciences, College of Veterinary Medicine, University of Florida, Gainesville, FL 32610.

Penicillin is the antimicrobial for which consultation is most frequently sought through FARAD and is one of the most commonly detected drug residues in tissue and milk. This article reviews studies related to extralabel penicillin administration and provides recommendations to assist veterinarians in preventing violative residues in tissue and milk.

Allergic reactions to foods containing residue concentrations of penicillin are rare and are almost always dermatologic reactions. 1 There are, however, reports 2,3 of anaphylactic reactions developing after consumption of food containing penicillin residues. Pasteurization only reduces penicillin residues approximately 10% to 20%, 4 and penicillin can

Penicillin is the antimicrobial for which consultation is most frequently sought through FARAD and is one of the most commonly detected drug residues in tissue and milk. This article reviews studies related to extralabel penicillin administration and provides recommendations to assist veterinarians in preventing violative residues in tissue and milk.

Allergic reactions to foods containing residue concentrations of penicillin are rare and are almost always dermatologic reactions. 1 There are, however, reports 2,3 of anaphylactic reactions developing after consumption of food containing penicillin residues. Pasteurization only reduces penicillin residues approximately 10% to 20%, 4 and penicillin can

Contributor Notes

Address correspondence to Dr. Payne.