[How can the incidence of antibiotic residues in meat animals be minimized?]

The causes of the presence of antibiotic residues in slaughtered animals are analysed. The fact is stressed that the persistence of antibiotic residues in slaughtered animals varies, among other things, with the antibiotic itself, the pharmaceutical design and, in the case of subcutaneous or intramuscular injection, the site of injection and the severity of local irritation of the tissues. There are marked differences between the various antibiotic products as regards the local irritation induced and the residual persistence in organs at the site of injection. A selective use of antibiotics and forms of administration (so-called 'positive list') is advocated, by which the incidence of antibiotic residues in slaughtered animals can be restricted. Recommendations for drawing up a 'positive' list' are made.