Antibiotics are a cornerstone of modern animal agriculture. However, with approximately 70% of U.S. antibiotics being used for livestock, many consumers are asking a critical question: Are antibiotic residues in our meat and milk putting us at risk?

Even at low levels, these residues raise concerns, from contributing to antibiotic resistance to triggering allergic reactions.

On Wednesday, we asked FSN readers: “Are you concerned about antibiotic residues in milk and meat contributing to antibiotic resistance or health risks?” 

Here's how you responded:

✅ Yes, it’s a serious concern: 72%
🛡️ No, I trust current regulations: 12%
 🤔 Unsure – I need more information: 16%

Your responses highlight the tension between trust in regulation and unease about unseen risks. Many of you asked if milk is safer than meat when it comes to residues, so we’ll take a look.

Let’s delve into what the science and testing reveal.

What you said

Among the 72% who are seriously concerned:

• “I have known more than a few people who’ve had antibiotic-resistant infections. A lot of antibiotic-resistant infections are because of the overuse of antibiotics, especially in feed animals.”

• “I am allergic to penicillin and many other antibiotics.”

• “I buy organic whenever it’s available, if I can afford it. If I can’t afford organic, I ask myself, ‘Do I really need this item?’”

Among the 12% who trust current safeguards:

• “Adherence to antibiotic withdrawal time periods prescribed on the label makes antibiotic residue findings in finished meat and poultry products negligible.”

• “Antibiotic use on dairy farms has greatly reduced in the last 20 years due to selective treatment. Every load of milk is tested for beta-lactam residues at very tight thresholds.”

Among the 16% who are unsure:

• “How much antibiotic is showing up in milk and meats and which cuts have the highest antibiotics in them?”

• “Every load of milk that arrives at a processing plant is tested for antibiotics. Unlike in the meat industry where only random antibiotic testing is done.”

What the data shows

Antibiotic use in livestock

In the U.S., antibiotics are used to treat infections, prevent disease, and, until 2017, promote growth in animals. The Veterinary Feed Directive (VFD) now requires veterinary oversight for the use of medically necessary antibiotics. Even so, residues can remain in meat or milk if withdrawal periods aren’t followed — the time needed for the drug to clear the animal’s system before it’s processed for food.

Residues in milk

• A 2019 FDA study targeting non-compliant dairy farms found antibiotic residues in only 0.78% of milk samples, and that sample skewed high-risk.

• The National Milk Drug Residue Database (NMDRD) reports that in 2024, less than 0.01% of milk tanker loads tested positive for residues.

• Every load of milk is tested for beta-lactams using rapid screening methods, ensuring contaminated milk doesn’t reach the supply.

Residues in meat

• The USDA’s National Residue Program (NRP) tested over 20,000 meat samples in 2022. About 1% had detectable residues, mostly tetracyclines and sulfonamides. Most were well below maximum residue limits (MRLs).

• A 2024 study in Knoxville, Tennessee, found tetracycline residues in 100% of beef samples from grocery stores. The median concentration was 7.73 µg/kg, well below the FDA’s MRL of 200 µg/kg. Read the study.

• Organ meats like liver and kidney are more likely to retain residues, though cooking can degrade some antibiotics, including tetracyclines.

Milk vs. meat: Which is safer?

Milk may have a safety edge thanks to:

• Universal testing of every tanker load

• Stricter MRLs, especially for high-risk antibiotics

• Frequent monitoring using fast, sensitive tests

In contrast, meat is tested on a random sampling basis, with residues more likely to be found in specific cuts or offal (edible internal organs). Still, the U.S. regulatory framework helps keep risks low when withdrawal guidelines are followed.

The FDA sets Maximum Residue Limits (MRLs) to keep antibiotic levels in food safe for you and your family. Here’s why milk often has stricter limits:

• Milk is consumed more: You and your kids might drink milk daily (think cereal or smoothies), while meat is eaten less often. Stricter MRLs keep exposure low.

• Kids need extra protection: Children are more sensitive to antibiotics, so milk’s MRLs are lower to avoid risks like allergies. For example, penicillin’s limit is 50 μg/kg in meat but only 4 μg/kg in milk.

• Milk isn’t cooked: Unlike meat, which is often grilled or baked (reducing some antibiotics), milk is consumed as is, so its limits are tighter to ensure safety.

Find out more about MRLs.

Health concerns to watch

While U.S. systems keep residues low, even trace exposure may raise issues:

• Antibiotic resistance: Residues may contribute to the development of “superbugs.”

• Allergic reactions: Particularly relevant for penicillin-sensitive individuals.

• Gut health: Some research suggests residues might affect microbiota.

• Long-term exposure: More research is needed, but potential links to chronic health issues can’t be ruled out.

What you can do

Concerned about residues? Here are a few ways to reduce your exposure:

• Choose organic or “no antibiotics ever” products.

• Look for labels like USDA Organic or American Grassfed Association.

• Stay informed — read recall alerts from USDA, FDA, and CFIA, and follow updates from Food Safety News.

Final thoughts

U.S. meat and milk remain among the safest in the world thanks to strict oversight. Still, your concerns are valid, and your interest in the science is what makes our community so strong.

Have thoughts on this issue? Let us know!

(Keep it respectful; personal attacks or ads will be removed.)

Thanks for reading — we’ll be back on Monday with the latest food safety news.

Jonan Pilet,

Newsletter Editor

Weekend Poll

Past Week’s Recalls

• Publix recalls baby food because of lead contamination

• Consumer’s allergic reaction to undeclared milk spurs recall of breading mix

• FDA issues public health alert for food from Kentucky importer

• Hormel recalls more than 250,000 pounds of canned stew after consumer complaints

• The Coastal Companies recalls multiple products containing cucumbers because of Salmonella risk

• FSIS issues public health alert for chicken soup products because of misbranding and undeclared wheat allergen

• Reptile food recalled because of potential Salmonella contamination

• Aldi brand fresh salmon recalled because of undeclared soy

• More recalls…

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