Tolerances are established for residues of tylosin in edible products of animals as follows:
In chickens and turkeys: 0.2 part per million (negligible residue) in uncooked fat, muscle, liver, and kidney.
In cattle: 0.2 part per million (negligible residue) in uncooked fat, muscle, liver, and kidney.
In swine: 0.2 part per million (negligible residue) in uncooked fat, muscle, liver, and kidney.
In milk: 0.05 part per million (negligible residue).
In eggs: 0.2 part per million (negligible residue).
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