Antibiotic reduction in Danish pig industry
In the Veterinary and Food Directorate’s final report for 2017, it reported a 25% reduction in consumption since 2009 in the Danish pig sector.
Christian Fink Hansen, head of pig production at the SEGES Pig Research Center of the Danish Association of Agriculture and Food Industry, said: “The good health care of our pig producers, as well as their successful prevention of infections and other diseases, probably [account for] the biggest share in the success. But we have also developed a certain lead in the careful and efficient use of medicines in collaboration with veterinarians and researchers.”
Hansen said that while progress had been made, there were still cases of drugs being used inappropriately. “We still have to improve. Although the vast majority of our farmers follow the rules in an exemplary manner, the goal must be 100% compliance.”
According to Hansen, in addition to several research projects to further reduce antibiotic use, the centre has already developed training materials and new training courses in health management, including drug registration.
Earlier this year, the government announced grants for projects to help reduce the need for antibiotics in pigs by 2021.
Last month, a study by the Irish Agriculture and Food Development Authority Teagasc found that consumers placed more weight on meat products that hadn’t been treated with antibiotics.
