Volume 4, Issue 4, 2020

Chemical Residues – A concern for Meat consumers

Saranya S^♦, Kalaikannan A, Santhi D, Abinaya JB

Department of Livestock Products Technology (Meat Science), Veterinary College and Research Institute, Namakkal - 637 002, India

^♦Corresponding author
Department of Livestock Products Technology (Meat Science), Veterinary College and Research Institute, Namakkal - 637 002, India, E-mail: dr.saranyavcri@gmail.com

ABSTRACT

Meat is produced from food animals, for better nutrition and improves the health of the consumer. Chemical residues in meat are of public health concern. Such residues may originate from the exposure of the living animals to undesirable substances and residues of veterinary drugs such as antibiotics, antihelminthic drugs and growth promoters, pesticides, heavy metals, natural toxins etc. Food safety objectives aim to identify the hazards and introduce new techniques to prevent the exposure of consumers to harmful chemical substances. The use of drug is wide in the food animals to control infections, diseases and improve the growth of the animal. But usages of drugs in food animals, provide more disadvantages. It affect the human health, particularly relates to antibiotic resistance and toxicity. So better analytical techniques and Maximum Residue Limit values will be needed to manage the use of drugs and other residues in meat production.

Keywords: antibiotics, meat production, chemical substances, veterinary drugs

International journal of adulteration, 2020; 4: e1ijad3012

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DOI: https://doi.org/10.54905/disssi.v4i4.e1ijad3012

Published: 21 October 2020