No drug residues in Danish pork
At a press conference, the Moderates expressed concern about the use of antibiotics in Danish pig production and the occurrence of drug residues in the meat Danes buy in the supermarket.
The Danish Food and Agriculture Agency emphasizes that Danish pork fully meets all requirements and limit values, and that there are no drug residues in the meat that consumers put in their shopping carts.
“Consumers can feel completely safe. There are no drug residues in the Danish meat sold in our supermarkets. All animals that are treated must go through a holding period, and the animal may only be sent for slaughter when all rules have been complied with. This is checked very carefully,” says Jens Munk Ebbesen, veterinary director at the Danish Food and Agriculture Agency.
The Danish Food and Agriculture Agency and EU legislation set some of the world’s strictest requirements for food safety. This means that only approved antibiotic preparations prescribed by a veterinarian may be used, and that there is a mandatory withdrawal period before treated animals are delivered for slaughter - precisely to ensure that there are no drug residues in the meat.
“It is completely legitimate to discuss antibiotic consumption, but the debate must be fact-based. Denmark is among the countries in Europe with the lowest consumption of antibiotics for livestock, and we are working hard to reduce it further. But consumers must know one thing: The meat they buy is safe,” says Jens Munk Ebbesen.
Landbrug & Fødevaver shares the desire to reduce antibiotic consumption, but emphasizes that sick animals must continue to be treated properly and that food safety is never up for discussion.
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