Dairy producer attitudes and farm practicesused to reduce the likelihood of antibiotic residues in milk and dairy beef: a fivestate survey

Food safety and quality are of continuing interest to U.S. consumers. Dairy industry competitiveness in the national and global economy depends in part upon assuring consumers that milk and dairy beef are free from antibiotic residues.1-3 The U.S. dairy food supply is monitored using increasingly sensitive tests for detecting the presence of antibiotics, and is well regarded as a clean and safe food supply.1,2,4 Nevertheless, maintaining consumer confidence and assuring food safety is an ongoing effort of high priority for all members of the dairy industry.3 Veterinarians are key players in the effort to control dairy cattle disease, to promote dairy producers’ understanding of the use of cattle drugs, and to recommend producers’ adoption of accepted practices to keep drug residues from occurring in milk and meat.1-4 The purpose of this study was to assess dairy producer opinions, awareness, and farm practices concerning antibiotic use on dairy farms and milk quality assurance. A secondary objective was to determine producers’ familiarity with and completion of the Ten Point Milk and Dairy Beef Quality Assurance Program