Can milk consumption lead to antibiotic resistance?

Antibiotics are used to destroy bacteria that cause illness or infection. Antimicrobial resistance occurs when a microbe such as bacteria, becomes resistant to an antimicrobial agent (e.g. an antibiotic) that could previously destroy it. The transfer of bacteria or antibiotic residues along the food chain can increase the risk of antimicrobial resistance.

However, strict measures are in place to eliminate such risks in milk production: pasteurisation is used to destroy microbes present in milk and if antibiotics have to be used, specific withdrawal periods are designated to ensure that milk from antibiotic-treated cows does not enter the food chain. EU legislation (Directive 2003/99/EC and 2013/652/EU) is in place to monitor antimicrobial resistance.

Under this Directive, the Department of Agriculture Food and Marine test a range of products, including milk, as part of the National Residue Monitoring Programme. Results published in their most recent report indicate that farmers are adhering to the specific withdrawal periods for antimicrobial agents.

Extra Information:

Antimicrobial resistance (AMR) can occur naturally or when antibiotics are not used correctly. AMR is recognised a global public health challenge. In some cases the food chain can increase the risk of AMR because resistant bacteria can transfer between animals, the environment and humans. Luckily, due to the practice of pasteurisation, harmful bacteria present in milk are destroyed during production.

Some antimicrobial drugs are used in both animals and humans but the proportion is low for dairy herds. Residues of antibiotics, known as antimicrobial residues are also associated with resistance. Like other EU countries, Ireland is required to monitor antimicrobial residues and keep them below set legislated limits.