Get the Facts: Antibiotics in Meat & Dairy

With the increase in antibiotic resistant bacteria, many people are becoming concerned about the potential for antibiotic residue in fish, meat, milk, and eggs even though Health Canada has established the maximum residue limits (MRLs) of antibiotics in food animals, which refer to the residue levels that do not pose a risk to human health if ingested daily over a lifetime.

Tags: Consumer Resources