Abstract
The presence of residues of antimicrobial substances in milk has been an important hygienic and technological parameter of raw milk quality since the 1960s. The presented review focuses on screening methods (microbiological inhibition methods and rapid specific tests) that are used in the control of antimicrobial residues in milk in the context of their historical development up to the present. We briefly explain the principles of the methods and discuss their pros and cons. The aim was to provide both the historical perspective on this topic and provide useful information on screening methods that are currently routinely used for the detection of residues of antimicrobials at farms, in the dairy industry, and in milk quality control laboratories.
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