MEDICINES residues in milk continue to remain a problem for the dairy industry, with failures running at a fairly constant level of 0·2 per cent of bulk supply despite a reducing number of producers. Residues in milk pose a potential human health hazard for a variety of reasons, including hypersensitivity reactions, and can interfere with manufacturing by inhibiting yoghurt and cheese starter cultures. This article provides an update to an earlier In Practice article on residue avoidance in milk (Edmondson 2003) and highlights key points to assist in further reducing the level of incidents.
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