3. FOOD SAFETY :-
A suitable edible product which
when consumed orally either by a human or
an animal does not cause any health risks (to
consumer
RESIDUES:-
These substances having a
pharmacological actions of their metabolites
and of other substances transmitted to
animal products and which are likely to be
harmful to human health.
4. Acceptable Daily Intake :
It is an estimate of the amount of
the substance in food or drinking
water, expressed on a body weight basis
that can be ingested daily over a life time
without appreciable risk.
(in units of g/kg of Body weight)
Maximum Residue Limit (MRL) :
The maximum concentration of residue
resulting from the use of a veterinary drug
is acceptable in or on a food.
in g/ kg on a fresh weight basis
Safety factor- 1:1000
11. Animal Drug Residues
• “include the parent compounds and/or
their metabolites in any edible portion
of the animal product.”
12. The antibiotic ecosystem
Treatment & prophylaxis
Human medicine
Community
Veterinary
Medicine Animal feed additives
Environment
Hospital Agriculture
Plant protection
Industry
13. Major Classes of Drugs Used in Food Animals
Antibiotics
Topical antiseptics bactericides,&fungicides
Ionophores
Steroid anabolic growth promoters
Antiparasite drugs
14. Drugs Most Likely to be Detected in Meat
Penicillin
Tetracycline
Sulphonamides
Neomycin,
Gentamicin
Streptomycin
16. Development of resistance
Gastro intestinal tract
Proximal Distal
Intestinal secretion
Bile
Résistance = lack of efficacy
Résistance =public health issue
Biophase
Target pathogen
Blood
Food chain
Environment
Systemic Administration
Quinolones
Macrolides
Tétracyclines
Gut flora
•Zoonotic (salmonella, campylobacter
•commensal ( enterococcus)
17. Animal Drug Residue Concerns
Consumer preference
Consumer health risk
Environmental concerns
Lost milk product
Lost animal
Production loss for the producer
18. Effect of Residues
Anaphylactic reaction
Allergy
Drug resistant organism
Therapy failure
Toxicity
penicillin highly allergic
19. Solution to Drug & Chemical Residues
No easy solution in Milk & Meat
Incentive to do the right thing has to be greater
than doing the wrong thing
System of control points, HACCP for the dairy &
meat supply
Education:-
Producers Veterinarians Consumers
20.
21. Pest:
“ includes vectors of human or animal
disease, unwanted species of plants or
animals causing harm during or
otherwise interfering with the
production, processing, storage, transpo
rt or marketing of food, agricultural
commodities, wood and wood products
or animal feedstuffs”.
What is Pesticide?
“any substance or mixture of substances
intended for
preventing, destroying, repelling any
pest.”
23. Reason of pesticide residues
– High fréquence of use
– Lack of control in application or follow up
– Poor Equipment/ analytical capability and poor
quality control in laboratories
24.
25. Source/Origin of pesticides through milk:-
Attributed to two main factors.
1) Residues and their metabolites secreted in milk.
2) Direct contamination of milk after milking.
29. Heavy Metal
Other Metal:-
–Zinc
– Aluminium
– Selenium
COMMONLY ENCOUNTERED
TOXIC HEAVY METALS
Arsenic
Lead
Mercury
Cadmium
A metal having an atomic weight greater than
sodium, a density greater than 5 g/cm3
No known biological roles – toxic at low levels,
e.g. Cadmium, Lead, Mercury
i.e. “Heavy Metals” – Major concerns for food
30. Heavy Metals - Sources
♦ Worldwide – associated with mining, industry.
Sources for food:
– Environmental pollution
– Accidental inclusion in processing
– Contamination from containers
Entry into environment:
• Natural weathering – low levels, local
• Extraction and concentration – high levels
• Discarding of products after use
Source in home (indoor source):-
dust carried on shoes and clothes
old-lead and latex based paints, domestic water
supply, burning of wood,
Pesticides and fungicides major sources of arsenic
and mercury indoors
INDUSTRIAL SOURCE OF RELEASING INTO ENVIORMENT
31. Cadmium is used in
batteries
CADMIUM
Sources
Batteries
Electroplating
Plasticizers
Pigments
AlloysContaminant of zinc in
metal alloys
Nuclear industry
Cigarette smoke
Most dietary exposure is through
cereals and vegetables,
particularly root vegetables.
32. Mercury
Sources
Degassing of earth’s crust
Fossil fuels
Industrial release
Dental amalgams
Antiseptics, fungicides
Diet - typically 2 μg/day (seafood)
DENTAL AMALGAM BY MURCURY AS SOURCE OF POISONING
33. Lead (Pb) Poisoning
Manufacture of Pb –
containing products (Batteries)
leaded gas,
lead containing automobile fuel
Food, Soil, Plants
Insecticides,
Containers of soldered tins and ceramic glaze
34. Name of the poisonous
metal
Maximum Permissible
level ppm by weight
Lead 2.5
Copper 20.0
Arsenic 1.0
Tin 250.0
Zinc 50.0
35.
36. Milk & Meat :
Overuse & abuse use in live animal
e.g. Inj.oxytocine Increase milk production
e.g. Gonadotropines & GnRH Anoestrus in cow
In meat animal growth promoting hormones
e.g. thyroid hormone & other hormone
Progesterone to maintain pregnancy
37. Public health impact:-
Early sexual maturity & puberty in female
Atrophy of gland
Neoplasm
Psychological changes
