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Food residue database
O'Keeffe, Michael Kennedy, Orla Farrell, Frank Nolan, Marie-Louise Dooley, Martin Byrne, Patrick Nugent, Audrey Cantwell, Helen Horne, Elizabeth Nelson, Victor
O'Keeffe, Michael
Kennedy, Orla
Farrell, Frank
Nolan, Marie-Louise
Dooley, Martin
Byrne, Patrick
Nugent, Audrey
Cantwell, Helen
Horne, Elizabeth
Nelson, Victor
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Date
2001-11
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Report 46.pdf
Adobe PDF, 324.16 KB
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Citation
Food residue database. The National Food Centre Research Report No. 46. Michael O'Keeffe et al. Dublin; Teagasc, 2001. ISBN 1841702641
Abstract
The Food Residue Database contains a broad range of residue studies in foods of animal origin for the period 1995 to 2000, covering veterinary drugs, pesticides and contaminants. In most cases, such as antiparasitic drugs, beta-agonists, pesticides, dioxins, mycotoxins, heavy metals and polycyclic aromatic hydrocarbons, the picture for Irish dairy, meat and fish products is good with residue levels being low or non-measurable. In a few cases, such as ivermectin in farmed salmon and tetracycline residues in pork, improvements in the situation were observed with subsequent studies. Antimicrobial residues, in general, are not a problem but levels above MRL values have been found indicating the need for good practice in use of veterinary medicines. A problem with elevated nitrate levels in dairy powders may be resolved by the industry through observance of good manufacturing practices. Summary Reports on all the studies carried out for the Food Residue Database are available to food companies and other interested parties.