Thesis (M. Tech. ) - Central University of Technology, Free State, 2006 / Antibiotics have been used on animals since the Second World War for therapeutic purposes. The risks associated with the use of antibiotics in food animals are enormous, due to the possibility of resistance of organisms caused by the usage of low levels of antibiotics. The goals of this study were to determine the prevalence of antibiotic residues in C grade milk cows, and to determine the practices and knowledge of producers regarding the use of antibiotics as well as the knowledge and habits of consumers. In the study the presence of antibiotic residues was tested by means of microbiological inhibition testing. Fifteen percent of all tested samples tested positive for the presence of antibiotic residues. Eleven samples that tested positive on the microbiological inhibition test were sent to the Onderstepoort Veterinary Institute for confirmation. The knowledge of the consumer as well as that of the producer was tested by means of a questionnaire and then processed statistically. Producers were, in general, fairly ignorant regarding the withdrawal period of antibiotic residues. Age and the combination of age and reproduction were the common reasons for the selling of milk cows. Both the sampling and the questionnaires proved that the presence of antibiotic residues is higher than that stated in literature. The selling of the animals was mostly by auction or directly to the abattoirs. Consumer practices regarding the antibiotic residues were mostly in order, although consumers did not have knowledge regarding antibiotic residues. High temperatures, for example in the frying or grilling of meat, will reduce the presence of antibiotic residues because these effects have an influence on the presence of antibiotic residues (Rose et al., 1995). Almost 75% of consumers describe antibiotics in a positive manner. Milk and meat are regarded as posing the greatest risk for the origin of antibiotic residues. A lack of general knowledge regarding antibiotic residues was noteworthy, especially from the consumers of Thaba ’Nchu and Heidedal. The wrong usage of antibiotics by medical practitioners and consumers will certainly have consequences. Most of the consumers (112/227 respondents) indicated that they always completed a course of antibiotics. Forty-nine respondents indicated that they had already used antibiotics and that the therapy was unsuccessful. Antibiotic residues are still present so the risk to the consumer is still viable. Improved sampling and monitoring at abattoirs both for local and export abattoirs is necessary. The “farm to fork” concept and financial incentives by way of subsidies for residue-free products is a positive step. South African consumers are not quality conscious and further studies are necessary to improve the quality and safety of meat.