Ethanol Blog

Due to worries over drug resistant bacteria and the use of antibiotics in meat production, many poultry producers, food companies and restaurant chains are joining the ranks in declaring themselves antibiotic free. However, consumers likely do not need to worry over antibiotic residues in dried distillers grains, according to an article by Ethanol Producer (http://bit.ly/…).

Although an estimated 70% or more of U.S. ethanol producers use antibiotics for ethanol production to keep bacteria from reducing yields, a 2011 study lead by Jerry Shurson, professor of swine nutrition and DDG, proved that the likelihood of antibiotic residues end up in DDGS is very low.

Researchers gathered 159 samples of wet and dry distillers grains from multiple ethanol plants. The few samples that had antibiotic residues were much lower than what the U.S. Food and Drug Administration allows. Shurson said that even the low incidence of residual antibiotics in DDG were not biologically active, likely deactivated by the high temperatures and pH conditions used during ethanol production. Shurson further stressed that the tiny amount of inactive antibiotic residue is even further diluted when DDG is incorporated into rations at rates typically between 5% and 30%.

Still, the worry over antibiotics is not likely going to disappear. Shurson told a recent audience in Bangkok at a DDG seminar hosted by the U.S. grains Council that the science is backed by experience. For example, he said that the U.S. dairy and poultry industries were closely monitored, and tolerances for antibiotic residues are very strict. He said those industries would not use DDG to the extent they do if there were any problems with antibiotic residues.

Cheryl Anderson can be reached at Cheryl.anderson@dtn.com

(ES)

© Copyright 2015 DTN/The Progressive Farmer. All rights reserved.