The Effect of Tylosin on Coagulase‐Positive Staphylococci in Food Products

SUMMARY The ability of Tylosin to prevent the growth of coagulase‐positive staphylococci was examined in four food substrates. Staphylococcal development was prevented during the organoleptically acceptable shelf life of ice cream mix by 20 ppm of the antibiotic. Staphylococci were controlled in processed cheddar cheese spread, ham, and domestic sausage by 2.5, 3.0, and 5 ppm Tylosin, respectively. The possible use of Tylosin as a preventive of staphylococcal food poisoning in foods is discussed.