Canadian officials will allow the importation of products that may have been raised using carbadox. However, a zero tolerance for residues of carbadox will now be enforced on imported pork products.
Canada is the 3rd largest export destination for U.S. pork and pork products, valued at $437 million in 2006. The impact of a product recall or any measure that in any way would restrict the export of U.S. pork and pork products would have a detrimental effect on the entire U.S. pork industry.

The U.S. Food and Drug Administration has approved the use of carbadox as an antibacterial to control certain gastrointestinal pathogens and to improve nutritional efficiency in swine.

Producers are being reminded to follow PQA Plus’ Good Production Practices when administering carbadox to pigs, and specifically to:

  • Follow the product manufacturer’s instructions for mixing, administration and withdrawal.
  • Identify all animals and maintain accurate records of all animals receiving carbadox to ensure that withdrawal times are completed before animals are marketed for human consumption.
  • Make sure all feeders, mixers and other equipment are completely purged and cleaned between batches of feed to avoid cross-contamination of feed with carbadox.
  • Empty feeders and bins between groups of animals to ensure animals that are not supposed to receive carbadox do not have access to it.
  • Clearly identify all animal health products, including carbadox, and all feeds and medicated feeds.
  • Communicate with all of your employees and workers the importance of following appropriate withdrawal times for carbadox and all other animal health products.

Producers should contact their herd veterinarian if they have questions about carbadox, its use or withdrawal. Producers can follow this link to find information about withdrawal periods required to satisfy the domestic and Japanese markets, for many animal health products used in pork production. Producers are advised to follow label instructions if a specific product’s guidelines are not on the National Pork Board’s Web site.

Source: National Pork Board