Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 424693
Title Usefulness of food chain information provided by Dutch finishing pig producers to control antibiotic residues in pork
Author(s) Wagenberg, C.P.A. van; Backus, G.B.C.; Vorst, J.G.A.J. van der; Urlings, H.A.P.
Source Preventive Veterinary Medicine 107 (2012)1-2. - ISSN 0167-5877 - p. 142 - 145.
DOI https://doi.org/10.1016/j.prevetmed.2012.05.005
Department(s) LEI MARKT & K - Ketenprestaties
LEI Consumer & behaviour
LEI Consument and Behaviour
Operations Research and Logistics
Animal Nutrition
WIAS
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) milk
Abstract The EU prescribes that food business operators must use food chain information to assist in food safety control. This study analyses usefulness of food chain information about antibiotic usage covering the 60-day period prior to delivery of pigs to slaughter in the control of antibiotic residues in pork. A dataset with 479 test results for antibiotic residues in tissue samples of finishing pigs delivered to a Dutch slaughter company was linked to information provided by pig producers about antibiotic usage in these finishing pigs. Results show that twice as many producers reported using antibiotics in the group of 82 producers with antibiotic residues (11.0%) compared to the group without antibiotic residues (5.5%) (p = 0.0686). For 89% of consignments with a finishing pig with antibiotic residues, the producer reported ‘did not use antibiotics’. Food chain information about antibiotic usage provided by Dutch pig producers was no guarantee for absence of antibiotic residues in delivered finishing pigs.
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