Anti-bacterial residues in Irish poultry and pig-meat dropped significantly in less than a year, according to the results of two surveys. A national study was carried out by the public analyst laboratory of the Western Health Board and the results were outlined in its annual report.
The board's analyst, Dr Des Feeley, said the drop in residues resulted from the intervention of the Food Safety Authority.
The first survey of 1,276 samples of poultry and pig-meat was carried out early last year. Of 860 chicken samples, 151 were positive for anti-bacterial residues, while 68 of 308 pork samples were contaminated.
The board surveyed the products following an EU report which found that 17 per cent of Irish pork had residues. Dr Feeley said the results were passed to the Food Safety Authority.
Subsequently, the board carried out a second survey of 100 samples of poultry and pork and found none with any residue. Dr Feeley said 100 samples were enough for the survey because they included representative samples from all the main suppliers.