Antibiotics have been used as preservative agents for more than half a century, when food was first introduced in the market. Under the Food, Drug, and Cosmetic Act of 1960, antibiotics were declared as hazardous substances when utilized as preservatives in or on raw food products. The first commercial use of antibiotics in the manufacturing of food products, on an interstate basis, came about on November 30, 1955, when an antibiotic-coated donut became available.
Though FDA does not regulate drugs, they do regulate cosmetics, blood, urine, hormones, vitamins, cosmetics, pharmaceuticals, and veterinary antibiotics. A preservative method of preserving food products is commonly known as mechanical airtight packaging or M.A. This method of preserving food for prolonged storage was first introduced in the USA by W.R. Case, Jr. It involves placing the food in a steel container lined with a thin plastic sheet, which forms a protective shield against airborne particles, moisture, and dust.
A further method of food storage called silica gel food preparation, or silica crystal food storage, involves the use of mineral crystals for protection of food during storage. For example, calcium carbonate crystal blocks or calcium bicarbonate blocks are often used for protecting dairy products during storage. Food manufacturers may also utilize an array of different methods for food preparation and storage to protect their products from contamination, such as using plastic skip trucks to transport food from one place to another. However, the most effective method of preventing food contamination by use of antibiotics in food preparation remains the use of antimicrobials as directed by the manufacturer.