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Injectable solution


The active ingredient of SPIROVET® spiramycin, belongs to the macrolides group of antibiotic. Spiramycin is bacteriostatic and bactericidal at high concentrations. Its mode of action is similar to that of macrolides: it inhibits peptide synthesis by dissociating the RNA complex during translocation.

Spiramycin is effective against Gram-positive bacteria and mycoplasmas, as well as certain Gram-negative germs, particularly Legionella and Actinobacillus.

It spectrum of activity includes  Staphylococcus spp., Streptococcus spp., Enterococcus, Streptococcus pneumoniae, Neisseria intracellularis, Listeria monocytogenes, Corynebacterium diphteriae, Mycoplasma spp., Clostridium spp., Bacteroides spp., Haemophilus spp., Treponema pallidum, Treponema microdentium, Leptospira ictero-hemorragiae, Toxoplasma, Miyagawanella, Brucella, Pasteurella, Rickettsia spp. and Amoeba spp. 


Spiramycin 60 millions IU

Benzylic alcohol  4.16 g

Water for injection qs 100 mL 


Pigs and cattle: for treatment of diseases caused by germs who are sensitive to spiramycin. 

PigsTreatment of pig house cough, atrophic rhinitis, Streptococcus infection, swine erysipelas, arthritis, treatment and prevention of mastitis, prevention of neonatal infections in piglets, and infectious gastro-enterititis.

Cattle Prevention and the treatment of pulmonary infections, mastitis, metritis, omphalitis and omphalophlebitis, arthritis and interdigital abcesses. 

Posology and method of administration

Intramuscular route

Pigs, calves: 75 000 IU of spiramycin/kg b.w. i.e. 5 mL of SPIROVET®/ 100 kg b.w. as single injection or 2 administrations at 24 hours interval

Cattle: 30 000 IU of spiramycin/kg b.w. i.e. 5 mL of SPIROVET®/ 40 kg b.w. as single injection or 2 administrations at 24 hours interval 


Do not treat animals hypersensitive to macrolides. 

Special warnings for each target species

Do not inject more than 10 mL per injection site in pigs and 15 mL in cattle and calves. 

Withdrawal periods

Pig: meat: 7 days

Cattle:    - meat: 21 days

- milk: 7 days i.e. 14 milkings 


Shelf-life of the finished product under marketing presentations: 3 years. Shelf-life after broaching: 28 days. At room temperature, (15-25°C), in a dark place. 


Content: vials with 50 ml, 100 ml and 250 ml.

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