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Revisión: Los residuos en la inspección de la carne Review: Chemical residues in meat inspection
- García, T., Hernández, P.E., Sanz, B., Martin, R.
- Food science and technology international 1997 v.3 no.6 pp. 391-403
- HACCP, analytical methods, chemical residues, drugs, enteropathogens, farm to fork, food animals, human health, meat, meat consumption, meat inspection, meat production, monitoring, mycotoxins, nutrition risk assessment, pollution, product testing, slaughterhouses, tissues
- Edible tissues of food animals may contain residues of chemical substances harmful to human health, including animal drugs, mycotoxins and environmental contaminants. Current meat inspec tion activities rely mainly on visual inspection of the carcass and its offals at the slaughterhouse, and fail to detect chemical residues and enteric pathogens that are considered as major health risks associated with meat consumption. In contrast to traditional approaches, application of the hazard analysis critical control point (HACCP) to meat production and inspection, constitutes the best alternative to reduce the incidence of residues and to improve meat safety. Application of HACCP to meat inspection virtually eliminates the need for finished product testing by identi fying the safety risks inherent in the meat production steps, from farm to table, and devising preventive measures which can be monitored in order to control the process. Accordingly, there is also a need for the development and application of analytical methods of enough sensitivity that allow real-time monitoring of chemical residues in live animals and their tissues.