161

PROBLEMS CREATED FOR THE DAIRY INDUSTRY BY ANTIBIOTIC MASTIT~S TREATMENTS*

c. s. BRYAN 'f Dejmrtment of Surgery and Medicine, Michigan State College, East Lansing, Mich.

HE discovery of penicillin by Flem­ ence of the drug was suspected in only T ing 4 in 1929 and its comparative lack one case where the milk of a penicillin­ of irritatiol) when administered to human treated cow was included in the herd beings were followed by the early reports milk, but surprisingly, varying levels of Kakavas 7 and Bryan, Huffman and were present in 26 of the samples. These Horwood 2 concerning its· usefulness in data are presented in Table 2; they indi- the treatment of infectious mastitis. The Downloaded from http://meridian.allenpress.com/jfp/article-pdf/14/5/161/2394599/0022-2747-14_5_161.pdf by guest on 29 September 2021 therapeutic value of penicillin was greatly TABLE 2 enhanced by the low degree of irritation THE PENICILLIN LEVELS FOUND IN resulting to the udder following udder in­ 27 HERD SAMPLES fusion.· Since these early reports many papers have been presented to confirm the Units of Dr. C. ·s. Bryan grew up in Pennsyl­ value of penicillin and other antibiotics, N1bacitracin, neomycin, tyrothricin, at Michigan State College 1930-31, sub­ 1 ...... 0. 5 terramycin, and others in the treatment of sequently served as instrt~ctor, and was 5 ...... 0.25 appointed professor and head of the De­ infectious mastitis. If the milk from the 7 ...... 0.12 partment of Surgery and Medicine in treated quarter is included i;1 the herd 10 ...... 0.06 3 ...... 0. 03 1944. Since 1947 he has served as Dean supply, the penicillin finds its way into 1...... none of Veteri)!at'y Medicine. market milk; the only way to prevent this from occurring is to withhold the milk cate an apparent promiscuous use of peni· from the treated quarters. cillin. and the lack of withholding milk mycin per cc. of milk had almost no effect from the treated quarters. Dairymen on the fermentation. PENICILLIN MILK LEVELS FOLLOWING must understand that this penicillin or 6. The presence of as little as 1 per THE USE OF PENICILLIN IN THE a11y other antibiotic presents a problem to cent of milk or cream from a treated UDDER the milk plant operator, since pasteuriza­ quarter resulted in a restriction of acid tion temperatures do not destroy the production for from 4 to 6 milkings after Since penicillin has become the product penicillin. treatment. Sulfanilamide, sulfamerazine of choice for the treatment of many and aureomycin were slightly less re- forms of infectious mastitis, it is not sur­ strictive in action. . prising to find that a number of new ANTIBHJITICS AFFECT THE MANUFACTURE OF FERMENTED DAIRY PRODUCTS 7. Lactic acid bacteria were restricted medication forms have appeared on the in growth and acid production in recon­ market. The data of Table 1, by ] ackson A number of reports have been made stituted milk were the milk powder was and Bryan,5 present the penicillin milk of specific instances where antibiotics have manufactured from milk containing at levels obtained by the use of some of these adversely affected the production of cer­ least 1 per cent of milk from recently products. To keep penicillin out of mar­ tain dairy products (1, 6, 8 and 9). Some treated quarters. Under these circum­ ket milk, every dairyman should be ad­ of these reports are : stances sulfanilamide, sulfamerazino and vised to discard the milk from the treated 1. The presence of 0.5 unit of penicillin aureomycin exerted a slightly stimulating quarters for 3 days following treatment per cc. of milk resulted in complete in­ effect on the lactic acid bacteria. when crystalline penicillin or penicillin in hibition of acid production by six starter 8. When the milk from one treated bougie or ointment form has been used, cultures. quarter (75,00(} units of penicillin) was and up to 8 clays when procaine penicillin 2. The presence of 0.1 unit of penicillin mixed with the milk from 20 untreated· in oil is used for udder infusion. per cc. of milk resulted in marked inhibi­ cows, starter culti.1res were greatly in­ tion of acid production :by six starter hibited. PENICILLIN LEVELS OF I-IERD MILK cultures. The inhibition of starter cultures seri­ 3. The presence of 0.05 unit of penicillin ously affects the production of cottage, During the past several 'months 27 sam­ per cc. of milk resulted in moderate inhi­ cheddar and other cheese, buttermilk and ples of here\ milk have been collected at bition of acid production by six starter . butter made from ripened cream. To random at several milk plants and cultures. produce products of high quality, the milk checked for penicillin levels. The pres- 4. The presence of 0.0005 mg. of aureo­ from recently treated quarters must be mycin per cc. of milk resulted in marked withheld from the herd mille. A mini­ ·• Reprinted from Michigan Agricultural Ex­ periment Station Quarterly Bulletin, Vol. 33, inhibition of acid production. mum 3-c\ay withholding period is sug­ No. 3, Pages 223 to 228 Inc., February, 1951. 5. The presence of 0.00005 mg of aureo- gested as adequate ih most cases.

TABLE 1 THE PENICILLIN MILK LEVELS FoLLOWING THE AnMINISTRA.T.ION OF VARIOUS PENICILLIN PRODUCTS AND DosAGE LEVELS TO Cows DuRING THE MIDDLE OF LAcTATION

Units of Units of penicillin Per cc. of milk*; days' after the administration of penicillin Medication forms penicillin 1)12 2 2% 3 4 5 6 8 1tsed 9

Penicillin in 10 cc. of water 25,000 1 0.06 -0.06 50,000 1 0.25 0.06 -0.06 100,000 4 1 0. 25 0.12 -0.06 Penicillin in bougie 25,000 1 0.06 '-0;06 50,000 1 0.12 0. 03 -0.03 100,000 2 0.5 0.03 0. 03 -0.03 · Penicillin in ointment 50,000 2 1 1 0.5 0.06 -0.06 100,000 2 1 1 0. 5 0.12 -0.06 Procaine penicillin in oil 300,000 40 4 4 2 1 0.5 0.5 0.12 -0.06

*~before a value means less than that amount of penicillin present. "t Deceased. See this Joumal, July-August, page 141. 162 PROBLEMS FROM ANTIBIOTIC TREATMENTS

DoES THE PRESENCE OF · AN'fiB[OTICS IN 4. Keep barn and barnyard clean and Observations suggest that the ingestion MILK HAVE ANY EFFECT UPON THE dry. of penicillin in the milk may play a part CONSUMER( 5. Raise heifers as disease-free replace­ in the increased number of human beings ments.· who are sensitive to penicillin injections. At present no specific answer can be 6. Early removal of accessory teats. Antibiotics are an aiel to a mastitis pre­ given to this question. Felsenfeld 3 incH­ 7. Preferred source of herd replace­ vention and control ·program. Good, san­ cates that when penicillin first became ments: a-home raised heifers, b-purchase itary milking and herd management pro­ available for human use physicians found of bred heifers, c.-purchase of milking cedures are basic to udder health. that about 3 per cent of their patients cows-test before purchase. reacted unfavorably to penicillin. Today he reveals that approximately 10 to 12 C. Early and accurate disgnosis. LITERATURE CITED per cent of children-not previously given 1. Physical examination of each cow's 1. Bradfield, Alec. The Effect of Mas­ penicillin by injection-are sensitive to udder. titis Curatives on Cheese Making. Canad. penicillin. Is it possible that penicillin in 2. Bacteriological test to ·determine if Jour. of Camp. Med. and Vet. Sci., 14: the milk consumed by these children may infection is present or absent. 127. 1950. play a part in this reaction? D. Elimination by slaughter or com­ 2. Bryan, C. S., C. F. Huffman and E. Horwood. A Preliminary Report plete segregation of infected cows with R. Downloaded from http://meridian.allenpress.com/jfp/article-pdf/14/5/161/2394599/0022-2747-14_5_161.pdf by guest on 29 September 2021 ANTIBIOTICS ARE AN Am IN A MASTITIS badly damaged udders. on Penicillin in the Treatment of Chronic CONT1WL PROGRAM 1. Such cows usually do not respond to Streptococcic Mastitis. Vet. Med., 40(3): udder infusion treatments. 87-89. 1945. The following five items must be con­ 2. This eliminates or confines the source 3. Felsenfelcl, 0. Personal communi­ sidered and applied, in the order given, in of infection. cation. 1950. a successful mastitis prevention and con­ 4. Fleming, A. The Antibacterial Ac­ trol program : E. Early and proper treatment. tion of Cultures of a Penicillium, with A. Gooq, sanitary milking procedures. 1. A high percentage of cows, without Special Reference to their Use in the 1. Arrange and/or milk cows in follow­ marked change in the udder, recover by Isolation of B. influenzae. Brit. Jour. ing order: healthy, suspicious and in­ udder infusions. Exp. Path., 10: 226. 1929. ,·, fected. 2. U elder infi.1siohs are of value only II 2. Discard the foremilk into a strip . where infection is the cause of the mas­ 5. Jackson, W. F. and C. S. Bryan. Penicillin Milk Levels in Cows following t. cup, exclude from supply all abnormal titis. milk. 3. Control measures must accompany Intramammary Administration. Vet. I M ed., 45 ( 10) : 395-399. 1950. !I 3. Wipe the udder of each cow with treatment or recovered case may become jl warm ( 120° F) disinfect 1 minute before reinfectecl. 6. Hansen, H. C., G. E. Wiggins and milking. Mastitis treatments are of value only J. C. Boyd. Modern Methods of Mastitis !! 4. Exclude infected humans from milk­ when improvements are made in the ma,n­ Treatment Cause Trouble in the Manu­ ing cows. agement procedures; if such changes are facture of Fermented Dairy Products. 5. Dip teat cups of milker in disinfect­ not made, the treatments are relatively Jour. Milk and Food Tech., 13(6): 3'59- 11 ant between cows (have milk tube valve ineffective, 365. 1950. in head of machine open). 7. Kakavas, J. C. Penicillin in the 6. The hands of person milking or Treatment of Bovine Mastitis. North stripping should be clipped in disinfectant SUMMARY A mer. Vet., 25: 408. 1944. between cows. The promiscuous use of antibiotics in 8. Katznelson, H. and E. G. Hood. 7. Milk each cow regularly, rapidly, Influence of Penicillin and Other Anti­ and completely for udder health. the treatment of mastitis, without with­ holcling the milk from the treated quar­ biotics on Lactic Streptococci in Starter B. Good, sanitary herd management ters, results in trouble for the dairy man­ Cultures Used in Cheddar Cheese-mak­ procedures. ufacturing industry. The milk from ing. Jotw. Dairy Sci., 32(11): 961-968. 1. Proper stalls for cows. treated quarters should be withheld from 1949. 2. Prompt treatment of udder and teat the main supply for at least 3 days. 9. Krienke, W. A. Penicillin in Milk, 1nj uries. Pasteurization of milk does not destroy A Hazard to Starters, Buttermilk and 3. Clean and disinfect stalls upon re­ the antibiotics commonly used in the Cottage Cheese Manufacture. Milk moval of infected cows. treatment of infectious mastitis. Dealer, 39(2): 126-129. 1949.

THE DEVELOPl\IENT OF THE MILK AND FOOD SANITATION usee! for single-service paper containers. Methods for bactericidal treatment of PROGRAM OF THE PUBLIC HEALTH SERVICE glass milk bottles are not generally ap­ plicable to bactericidal treatment of sin­ (Continued from the July-August issue, page 144) gle-service paper containers. However, in the paraffining process, which is used Experimental Laboratory ization equipment in use. in the laboratory primarily to waterproof the paper con­ was all full-scale comnl.ercial equipment. tainers, relatively high paraffin tempera­ As the number of' communities enforc­ Considerable time was given in this tures are used, and this study was made ing the Public Health Service Milk Orcli- laboratory to the development of a satis­ to determine whether the process might 11ance increased, there was an increase in factory procedure for using a non-patho­ also provide adequate bactericidal treat­ inquiries received from State and local genic test organism for various milk ment for the paper containers. health officers relative to problems in milk sanitation studies. The test organism The experimental laboratory was dis­ sanitation. Increasing use of automatic· was originally isolated by Fuchs from continued with the outbreak of Worlcl pasteurization systems brought new prob­ pasteurized milk in 1931 and its resistance War II. Laboratory researches in milk lems in design and operation of equip­ to heat and chlorine determined on a and food sanitation problems were in­ ment.. This necessitated development of laboratory scale. An extensive study augurated in 1945 at the Water and additional specifications for inclusion in was later made by Moss, Thomas, and Sanitation Investig·ations Station in Cin­ the Ordinance and Code. Some of the Havens of the thermal characteristics of cinnati, later known as the Environmental numerous problems required considerable this test organism, a strain of ·Escher­ Health Center. Among these were studies study and research, and in order to deal ichia coli, and cultures were developed on the effects of detergents on water most effectively with them an experi­ which are somewhat more heat resistant hardness in 1946 by Chemists Edward H. mental htboratory was added in 19'33. than the most heat-resistant milk-borne . Mann, Clarence C. Ruchhoft, and Francis <: This laboratory was designed to study pathogen. I. Norris, who the same year developed : problems chiefly of a bacteriological and This test organism was used in the a performance test for rating the over-all engineering nature. Some of the investi­ milk can studies previously mentioned, as efficiency of various detergents usee\ in gations previously mentioned were car­ well as iri a study of the bactericidal ef­ cleaning milk and food utensils. In ried out in this laboratory. The pasteur- fect of the pal'affining of container board 1948, Bacteriologists George R. Weber