A sensitive, competitive ELISA method (enzyme-linked immunosorbent assay) for the determination of chloramphenicol (CAP) in food products of animal origin is proposed. The method involves extraction of CAP from samples containing methanol, ethanol or ethyl acetate. In one series of samples, enzymatic hydrolysis of homogenates was used. The procedure, selectivity and sensitivity of immunoenzymatic determinations using an ELISA system are described and discussed. In the tested food products, the presence of CAP from 10⁰ to 10² ng per g of dry matter was found. The limit of CAP determination in the analysed samples was 0.5 ng.