Apramycin is an aminoglycoside antibiotic with bactericidal action. Gram-negative micro-organisms are sensitive to the antibiotic: Bordetella bronhiseptica, E.coli, Vibrio coli, Klebsiella sp., Pseudomonas aeruginosa, Shigella sonnei, Salmonella sp., Proteus sp.; some Gram-positive micro-organisms - Staphylococcus aureus, Streptococcus haemolyticus and some mycoplasmas - Mycoplasma hyopneumoniae. It acts antibacterially through disrupting the protein synthesis on a ribozomic level (through an irreversible connection with 30S – the ribosome subunits). It is active at both the logarithmic and the stationary phases of the microorganisms. However, it is not active against anaerobic bacteria because its penetration through the cell membranes is an oxygen-dependent process.

For treatment of gastrointestinal tract infections caused by susceptible to apramycin micro-organisms: colibacillosis and Salmonellosis in calves; bacterial enteritis in pigs; colibacillosis in lambs; septicaemia caused by E. coli in poultry; infections of the gastrointestinal tract caused by susceptible micro-organisms in rabbits.

Hypersensitivity to apramycin.

Orally, with the drinking water or milk-substitutes.

Calves, pigs, lambs, poultry, rabbits

Administered orally apramycin is well tolerated.

Sometimes diarrhea may occur while using the drug at high doses and for a prolonged period of time

WITHDRAWAL PERIOD

Calves - 28 days.

Pigs - 7 days.

Poultry and chickens for fattening - 7 days.

The eggs of hens treated with apramycin are not suitable for consumption by people due to the risk of sensibilization.

In the original packing, well closed, in dry and well-ventilated facilities, protected from direct sunlight at temperature between 15° and 25°C.

Two (2) years from the date of manufacture.

PACKAGING

Plastic bottles of 50 g and 100 g.