Tolerances for residues of erythromycin in food are established as follows:
(a) 0.1 part per million in uncooked edible tissues of beef cattle and swine.
(b) Zero in milk.
(c) 0.025 part per million in uncooked eggs.
(d) 0.125 part per million (negligible residue) in uncooked edible tissues of chickens and turkeys. [40 FR 13942, Mar. 27, 1975, as amended at 58 FR 43795, Aug. 18, 1993]