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At least 19 recordsLinked to original sources
PubMed1978

The occurrence and importance of residues in meat and their evaluation within official meat inspection.

Food of animal origin is an important factor in protecting the consumer from health risks emanating from the environment. This is why chemical and drug residues in food animals have been included in the Meat Inspection Act in the Federal Republic of Germany. The following substances are subject to regulation: Drugs; Feed additives; Pesticides; Toxic substances from the environment. While drugs may give rise to resistance of infective agents to them, feed additives may accumulate in the organism and have a toxic effect. Pesticides themselves may not be harmful in the amounts, which accumulate in meat, however, their metabolic products in the human body may be toxic. Radioactive substances and radioactive fall-out as well as cadmium and mercury are dangerous when accumulating in meat. Therefor, fixation of tolerance levels for defined residues has been started to be set according to the new Foods Act, including their toxicological evaluation. Condemnation of organs of slaughter animals in which these chemicals accumulate is obligatory.

Animal Feed↗
PubMed1991

Antibiotic and sulfonamide residues from Food Safety Inspection Service bob veal calf tissues by region, from October 1987 to September 1988.

Of 3,095 bob veal carcasses declared positive to the calf antibiotic and sulfonamide test (CAST) performed by USDA-FSIS personnel during the fiscal year 1988, 967 were submitted to USDA-FSIS laboratories for intensified antimicrobial evaluation of kidney, liver, and muscle specimens. In the western region, CAST-positive specimens were analyzed from certified calves, that is, calves declared free of antimicrobials by their producers. In the midwestern and eastern regions, 20% of the CAST-positive carcass submissions were certified and 20% had not been certified. Among the regions, neomycin was the most commonly reported agent from kidney specimens; however, there were some distinct differences among regions (24.6% of the specimens in the Midwest, 37.4% in the East, and 46.8% in the West). Reports of gentamicin in specimens also were different among regional laboratories (9.0% in the Midwest, 12.1% in the East, 3.1% in the West). Sulfamethazine was less frequently reported by the western laboratory, never exceeding 2% among the 3 tissues tested, whereas the eastern and midwestern laboratories had at least 1 tissue type that was greater than or equal to 9%. Not all specimens were subjected to sulfonamide evaluation. Regional patterns were noticed for unidentified microbial inhibitors, which were most evident for liver in which 24.6% of the specimens at the western laboratory were classified as having unidentified microbial inhibitors, and only 6.3% of specimens at the eastern laboratory were classified as having unidentified microbial inhibitors.

Animals↗
PubMed1976

[An investigation into the presence of staphylococci in farm milk (author's transl)].

Two hundred bulk milk samples drawn from milk collected in cans, which came from cows at stable at 40 farms in the Food Inspection District Utrecht, were examined for Staphylococcus aureus, by means of Baird-Parker's medium. Cultures obtained were phage typed with international, bovine, and additional Dutch phage series. About 60% of the isolated strains were found to be of human origin and about 20% of bovine origin. Isolated strains appeared to be farm specific. Approximately 70% of the farms supplied bulk milk containing 0.08-1.3X10(4) coagulase and DNAse positive staphylococci/ml. The conclusion is inescapable that this type of bulk milk still represents a latent hazard for human health.

Animals↗
PubMed1990

New food safety initiatives in the Food Safety and Inspection Service, U.S. Department of Agriculture.

The production of meat and poultry products has become increasingly complex. Technological growth has contributed to the need for sophistication in determining the origin and risk of food-borne microbial infections as well as environmental contaminants. The increasing use of agricultural chemicals in animal production and to some extent in processed foods has led to the presence of chemical residues in meat and poultry. These changes have caused the Food Safety and Inspection Service (FSIS), a public health agency within the United States Department of Agriculture (USDA), to institute new food safety initiatives and procedures for inspection of meat and poultry products. The goal is to reduce risks to the public health from conditions observed during antemortem and postmortem inspection or detected during processing. FSIS is committed to scientific innovation and has implemented several rapid inplant tests that have given the Agency inexpensive, less disruptive methods to determine product adulteration contamination.

Animals↗
PubMed1977

[Influence of raw milk processing on the aflatoxin M content of milk products (author's transl)].

Several contracdictory results in the literature lead us to the conclusion, that the influence of raw milk processing on aflatoxin content should be tested under as close as possible practical conditions. Even though storage at 5 degrees C for 1-3 days does not greatly influence aflatoxin content (11-25% reduction), this might still be important for food inspection. Although experiments on exposure to light resp. oxygen were repeated ten times, the results could not be definitely be shown as due to oxidation. Part of the contradictory literature references also in the case of freeze drying in our opinion caused by the way in which aflatoxins was added. The loss was less pronounced when milk was contaminated naturally than when it was added artificially. Heating of milk, depending on the conditions, caused a decrease of the aflatoxin-content of between 12 and 35% when making butter from naturally contaminated cream 23% (18-28%) of the aflatoxin M1 appeared in the butter, whereas the buttermilk contained the major amount of aflatoxin.

Aflatoxins↗
PubMed1991

[The first Polish animal contagious disease act of 1844].

The Veterinary Control Act of 1844 was the first to regulate in entirety the control of infectious diseases in animals and questions of sanitary inspection of animal food products in the Kingdom of Poland. The act listed explicit procedures regarding diagnostics, control and eradication of diseases as well as concerning animal food product inspection. The act required that animal owners become familiar with symptoms of animal diseases, their methods of control and that they prevent their spreading. The obligations of veterinarians, state physicians and administrative control bodies in the control of animal diseases were specified by the act. Besides the main text on the control of diseases and meat inspection the act also contains elements of food law, some norms concerning public law and order (e.g. requirements concerning dogs) and even some regulations on animal protection.

Animals↗
PubMed1976

[Application of "subjective gustometry and olfactometry" for determination of reaction kinetics during sensorical changes in technological processes (author's transl)].

Under special conditions the "subjective gustometry and olfactometry" (SGO) allows to combine the concentration with the intensity of flavour components by theoretical means. In this way it can be used for quantitative determination of flavour concentrations as well as for kinetic measurements of sensorical changes. Thus the equations of chemical reaction kinetics (reactionorder, speed and temperature dependancy) can be used for calculation of sensorical changes as theoretically demonstrated for the formation and decomposition of different flavour components. The requirements for indicators, aroma indices, technological processes and storage conditions for a special quality criterium can also be calculated. By using the formation of cooked flavour in apple juice as a practical example the correctness of the theoretical calculations is demonstrated.

Food Inspection↗
PubMedDate not supplied

Application of predictive microbiology to assure the quality and safety of fish and fish products.

Predictive microbiology offers an alternative to traditional microbiological assessment of food quality and safety. The concept is that a detailed knowledge of the microbial ecology of a food product can be expressed as a mathematical model to enable objective evaluation of the effect of processing, storage and distribution operations on microbial development. Experience to date indicates the need initially to derive a mathematical model in laboratory studies, to validate the model in food products and to incorporate the information into monitoring devices. These may be chemical or physical indicators or electronic integrators or loggers. To enable a correct decision on quality or safety, it is essential that the response of the monitoring device to environmental changes mimics exactly that of the organism of concern. Most monitoring devices currently available record temperature history, but not other environmental factors that influence growth and that, in some circumstances, change during storage. The next generation of monitoring devices may be required to monitor several parameters to take full advantage of increasingly accurate and sophisticated models.

Animals↗