Open AccessCHEMICAL RESIDUES IN FOOD – A GOOD WORD FOR MILK1
Author(s) -
F.V. Kosikowski
Publication year - 1962
Publication title -
journal of milk and food technology
Language(s) - English
Resource type - Journals
ISSN - 0022-2747
DOI - 10.4315/0022-2747-25.7.216
Subject(s) - food supply , business , toxicology , food science , environmental health , environmental science , chemistry , medicine , agricultural science , biology
The situation regarding chemical residues in our country's milk supply is perhaps the most favorable for a number of years. Good control has been achieved over the incidence and concentration of antibiotic residues, levels of pesticides in milk have been reduced, and although radionuclides in food are related partly to bomb testing, nevertheless, our expanding monitoring system, which is keeping us well informed, indicates no cause for alarm. Despite all the past clamor, the milk supplies of the U. S. A. are among the purest and safest in the world now or at any period of time in the history of mankind.