Antibiotic residues in milk

Antibiotic residues in milk
The Northern Ireland dairy industry has a well-proven record of quality milk production which is widely recognised by consumers. It is in the interests of producers to protect this image by producing safe, high quality milk to ensure that consumers and traders can continue to have confidence in Northern Ireland dairy products. The Food Safety (Northern Ireland) Order 1991 and the Dairy Products (Hygiene) Regulations (Northern Ireland) 1995 provide the legislative basis for the safe production of milk which is free from antibiotic residues.
Why prevent antibiotic contamination?
/ D& L+ Z1 N- N" a' c. wTo protect consumers’ health
$ \& x/ r& {3 r/ OAntibiotics entering the food chain may lead to allergic reactions in humans and antibiotic resistant strains of bacteria.
) M( j  l* {0 i9 f3 NTo safeguard the wholesome image of Northern Ireland milk
2 k0 Z2 K1 a( q: O# DIt is essential that the dairy industry as a whole produces high quality milk which is free from antibiotic residues.
To avoid heavy penalties for producers
In future, losses incurred by processors having to discard milk may be passed back to the producer.
1 B- ?- b& e/ bTo prevent losses to processors
) r. [+ D3 h$ Q3 LProduction of cultured dairy products can be adversely affected by traces of antibiotics, resulting in sub-standard product. Specifications for valuable home and export markets require dairy products to be free from antibiotics.
To comply with current legislation
You are legally required to comply with the Food Safety (Northern Ireland) Order 1991 and the Dairy Products (Hygiene) Regulations (Northern Ireland) 1995.
Contamination of milk is an offence liable to prosecution. The Food Safety (Northern Ireland) Order 1991 introduced the legal defence of due diligence to ensure that food producers and handlers are not convicted of an offence which they took all reasonable care to avoid. It is therefore important that all milk producers are able to show that they have taken all reasonable precautions to ensure the safety of milk being sold by them.
! D" D7 @& E' f$ \# J+ UHow to prevent antibiotic contamination?
( Y0 ~4 q, b2 ]All cows should be given an identity
+ M8 U3 Z9 \* J& ^! u' y/ |Use freezing branding, large ear tags or similar.
Clearly mark all treated cows
" q& t/ X0 l! s% o  \Treated cows should be identified using a dye or coloured tape. Details should be displayed in the milking area.
7 o. l! g- W4 A" _3 P2 oKeep a record of all treated cows
Records should identify the cow treated, the date of treatment, the product used and the withdrawal period. This is now the law.
7 f! @, V/ b% b) fWithhold milk from treated cows for recommended time
Read instructions carefully and note the withdrawal period. Obtain instructions from your veterinary surgeon, regarding the withholding period, if the milking cow is injected with a drug or antibiotic.
) c  d% |7 T6 D* u! ]% d& E. KWithhold and test milk from recently calved or purchased cows and heifers
Be aware of cows calving early after dry cow therapy and cows which hold antibiotics in their system longer than usual.
Milk treated cows last or rinse equipment with warm water
& \" I% o- v2 j  n6 JResearch has shown that cold water rinsing of milking jars may not remove all antibiotics from the glass as many antibiotics are oil based.
. f1 z+ G. `: K6 _' ~' r( X- M- s9 uEnsure no leakage into the milk transfer system through the recorder jar outlet valve
Many milking parlours now have dump buckets / lines to isolate contaminated milk, preventing accidental transfer of milk.
Inform buyer if contaminated milk enters bulk tank
A sample of the milk should be tested before collection. On farm testing kits are now available for antibiotic testing.
Quality Milk for Everyone
Where drugs are used on the dairy herd there is always a risk of antibiotic contamination of milk. Therefore the utmost care should be taken during the milking routine to minimise the risk of antibiotics entering the food chain.
) ~6 a# U$ d7 L8 z  TMilk of the highest quality is necessary to meet present and future market requirements and consumers now demand milk products of the highest quality and safety.
For further information on preventing antibiotic contamination of milk contact AFDS Quality Assurance Officers at:
Crown Buildings
Thomas Street
DUNGANNON
BT70 1HR
Tel: 028 8775 4812
Fax: 028 8775 4838
E-mail: bob.agnew@dardni.gov.uk
0 d1 ~+ g* H. Q8 i+ T9 b, B$ k: tRoom 1019
  d, g/ `* H/ [9 }1 c2 eDundonald House
& g- s% y& h& Q" WUpper Newtownards Road
BELFAST BT4 3SB
Tel: 028 9052 5001
3 [7 C8 P; u5 _! D* |Fax: 028 9052 4671
( D( G" _! D. G9 v; wE-mail: robin.martin@dardni.gov.uk
For advice on the legislation mentioned, milk producers should contact their own legal adviser.
Note: This leaflet gives general guidance only and should not be treated as a complete and authoritative statement of the law.

讲的是关于牛奶的抗生素污染问题。
6 Y( s4 |  w( B! R( p9 ~
( j- S+ x/ f% @源自何处？

fda

明白了，谢谢！！！