Baxter, G.A., Ferguson, J.P., O'Connor, M.C., and Elliott, C.T.
J. Agric. Food Chem., 49, 7, 3204 - 3207, 2001, 10.1021/jf001484l
http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2001/49/i07/pdf/jf001484l.pdf
This study evaluates the presence of a particular antibiotic (streptomycin) in whole milk in comparison to the US limit. It cites the dangers of excess of this antibiotic in foods among an outbreak of allergic reactions, humans resistance to antibiotics as a means of combating bacterial diseases, and decreased "starter cultures" in milk, leading to a decrease in yogurt and cheese production. The percentage of the antibacterial agent was found to be marginally lower than the posted tolerance limit. The Journal of Agricultural Food Chemistry is a highly reputable source, including only studies that exercise the scientific method to its full potential. This research will be used to illustrate the possible dangers of the presence of antibiotics in dairy products. Furthermore, I will be able to state with conviction that the current stroptomycin content in whole milk is below the tolerance level.
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