E713 - Tylosin

Origin

Tylosin is a macrolide antibiotic derived from *Streptomyces fradiae*. It was first isolated in the 1950s. It is a mixture of four major macrolide components: tylosin A (macrolide), desmycosin (tylosin B), macrocin (tylosin C), and relomycin (tylosin D). Tylosin A is the most abundant and biologically active component.

Usage

Tylosin is primarily used in veterinary medicine as an antibiotic to treat bacterial infections in animals, including livestock, poultry, and companion animals. It is effective against a wide range of Gram-positive bacteria and some Gram-negative bacteria, as well as mycoplasmas. In food production, tylosin is sometimes used to prevent or treat diseases in animals raised for meat, milk, and eggs. It is also used as a growth promoter in some countries, although this practice is increasingly discouraged due to concerns about antibiotic resistance. In some cases, tylosin has been used to control *Mycoplasma* infections in cell culture.

Side Effects

In humans, tylosin is not commonly used. However, exposure through consumption of animal products treated with tylosin is possible. Potential side effects include allergic reactions, gastrointestinal disturbances, and the development of antibiotic-resistant bacteria. The use of tylosin in animals contributes to the broader issue of antimicrobial resistance, which is a significant public health concern. Regulatory agencies monitor tylosin residues in food products to ensure they are within safe limits. The ADI (Acceptable Daily Intake) is established to ensure consumer safety. The European Medicines Agency (EMA) has established Maximum Residue Limits (MRLs) for tylosin in various animal products.

Regulatory Status

Tylosin is regulated by various authorities, including the European Medicines Agency (EMA) and the Food and Drug Administration (FDA) in the United States. These agencies set limits on the amount of tylosin that can be present in animal products intended for human consumption. The use of tylosin as a growth promoter is restricted or banned in many countries due to concerns about antibiotic resistance. Monitoring programs are in place to detect and control tylosin residues in food.