Recently very often appear through different media channels the news concerning the production of food without antibiotics and other chemical residues. However, this trend does not materialize in practice evenly across all countries. Therefore we ask, what are the reasons of disparity in application of the trend?

Firstly the first impression after decades of cultural influence of the chemical industry on producers is that the use of AGP, coccidiostats and other chemical additives lead to improved productivity, secondly that the withdrawal periods prevent waste and finally the tendency to reduce chemical additives in animal nutrition is not reflected in the laws of many countries.

Although, these reasons are true they can lead to erroneous conclusions. First it is wrong to think that the withdrawal of these products inevitably leads to loss of productivity and increase disease. Second it is not true that the residues are avoided because sometimes the dynamics of production can not fully meet the withdrawal period and on the other hand, the consumption in each country is different so that the residue levels necessarily sometimes do not fit exactly to the customs of different countries. Third respect to the laws, it is recognized that laws always lag behind reality. Thus an absence of legislation does not mean that in a more or less near future, there will be imposed this legislation. In fact the internationalization of trade leads countries to homogenize, legislation to avoid negative discrimination against producers in countries with current legislation.

So offered solutions: Implement the use of new technologies and additives that can be combined with old technologies and dual programs without loss of productivity and increasing food security, allow replace old technologies when for legal reasons is imperative removal.

Such products are pronutrients which development, for the first time defined by Dr. Gordon Rosen in 1950, has been the research activities of several teams in the last 20 years. Other additives such as organic acids, prebiotics, enzymes and essential oils are also being tested today as an alternative to chemical additives.

Today the dietician has several options and we believe the use of these new technologies should be based on a selection by biochemical tests demonstrating the mechanisms of action, histological evidence demonstrating the physiological improvement of animal organs and zootechnical tests to ensure maintenance of production parameters.