News article, 27. October 2021

Studies show no drug residues in danish pig meat production

An annual study shows that consumers can be assured that Danish pork is free from drug residues and banned hormones.

Photo: Danish Agriculture & Food Council

An annual study from the Danish Veterinary and Food Administration shows that consumers can be assured that Danish pork is free from drug residues and banned hormones. The reason is that Danish pig producers comply with the withdrawal period imposed on medicated pigs prior to slaughter.

When opting for pork chops for dinner, consumers can safely buy pork produced in Denmark. A study by the Danish Veterinary and Food Administration concludes that it is safe to buy regionally produced pork as it does not contain drug residues or banned hormones.

"The study shows that pig producers have control over the withdrawal time before sending their animals for slaughter. I’m glad to hear that our farmers are in control of their production and give high priority to orderliness on their farms,” says Christian Fink Hansen, Sector Director at SEGES Danish Pig Research Centre.

Antibiotic results should be maintained

The Danish Veterinary and Food Administration takes daily samples at slaughterhouses and during farm visits. It was only in one sample taken at a slaughterhouse that the laboratory found a sow where the antibiotic limit had been exceeded. The control comprised around 8,000 pigs.

"It’s a positive outcome that only one sow out of 8,000 pigs was found to contain antibiotic residues. The good story of Danish pig production goes on – and I’m certain we will be able to continue in the same vein,” says Christian Fink Hansen.

Withdrawal periods are crucial for pork without antibiotic residue

Withdrawal periods for medicated pigs are important because regional pig production is world leading when it comes to the production of pig meat without antibiotic residues. The transfer of information by pig producers to slaughterhouses is therefore crucial for maintaining a high stand-ard of consumer confidence in pig meat production.