Animal food products, level

If a pesticide is to be applied to livestock, or will result in residues in the feed of livestock, the possibility of residues in meat, milk, poultry, and eggs arises. Data on metabolism, analytical methods, and level of residue in animal food products are needed in those cases. The same considerations of identification of the terminal residue and developing analytical methods suitable for enforcement mentioned previously also apply to residues in animal products. The tolerances for animal products are based on the tolerances on the animal feed items, the significance of those feed items in the diet of livestock, and the potential... 

Vatty Acids andFattyAcidLsters. Sulfolane exhibits selective solvency for fatty acids and fatty acid esters which depends on the molecular weight and degree of fatty acid unsaturation (40—42). AppHcations for this process are enriching the unsaturation level in animal and vegetable fatty oHs to provide products with better properties for use in paint, synthetic resins, food products, plastics, and soaps. 

Sulfonylurea herbicides are generally applied to crops as an early post-emergent herbicide. Crops that are tolerant to these herbicides quickly metabolize them to innocuous compounds. At maturity, residues of the parent compound in food and feed commodities are nondetectable. Metabolites are not considered to be of concern, and their levels are usually nondetectable also. For this reason, the residue definition only includes the parent compound. Tolerances [or maximum residue limits (MRLs)] are based on the LOQ of the method submitted for enforcement purposes and usually range from 0.01 to 0.05 mg kg (ppm) for food items and up to O.lmgkg" for feed items. There is no practical need for residue methods for animal tissues or animal-derived products such as milk, meat, and eggs. Sulfonylurea herbicides are not found in animal feed items, as mentioned above. Furthermore, sulfonylurea herbicides intentionally dosed to rats and goats are mostly excreted in the urine and feces, and the traces that are absorbed are rapidly metabolized to nontoxic compounds. For this reason, no descriptions of methods for animal-derived matrices are given here. 

Food processing aid, 12 33 Food-producing animals, subtherapeutic antibiotic levels in, 13 8t Food products... 

Food contamination may result from transmission of lead from glaze, enamel, or tinning on kitchen dishes, or from the lead on surfaces of containers or pipes used for storage, processing and transportation of food products. The occurrence of lead in food can also result from environmental contamination, as plants and animals may assimilate lead during growth and incorporate it into their tissues. The level of lead found in plant tissues is proportional to its concentration in the environment, and in cases of animals, the feed and water supplies also play important roles (Vreman et al., 1988 McLaughlin et ah, 1999 Sedki et ah, 2003). 

With respect to veterinary medicines, the US-FDA establishes tolerances to include a safety factor to assure that the drug will have no harmful effects on consumers of the food product. The US-FDA first determines the level at which the dmg does not produce any measurable effect in laboratory animals. From this, the US-FDA determines an acceptable daily intake (ADI), and the drug tolerance and withdrawal times are then determined so that the concentrations of dmg residues in edible tissues are below the ADI. Depending on the dmg, safety factors of between 100-fold to 2000-fold are included in the calculations used to set the tolerances. 

Perhaps the most important point about dioxin pollution is that it has become a normal (although certainly not desirable) consequence of many chemical manufacturing processes used in many countries today. A 1999 report on dioxins from the WHO concluded "Dioxins are found throughout the world in practically all media, including air, soil, water, sediment, and food, especially dairy products, meat, fish and shellfish. The highest levels of these compounds are found in some soils, sediments and animals. Very low levels are found in water and air." In other words, people around the world are regularly being exposed to some level—albeit small—of a very hazardous class of compounds. 

The best food sources of biotin (Fig. 8) include yeast, liver, soy products, rice, egg yolks, nuts, fish, and chocolate (179,180). Although many foods contain biotin, the levels are normally very low. Endogenous biotin in foods is usually protein bound in general there is more free biotin in plant-based foods than in animal-based products. 

Several U.S. researchers speculate that the authors of the French report mistakenly drew their conclusion from published studies analyzing naturally occurring creatine found in protein-rich animal products such as beef and pork. When these creatine-containing foods are heated and cooked, the creatine and amino acids interact to form compounds known as heterocyclic amines (HCAs), which have been shown to cause cancer in animal studies. The level of HCAs can vary with cooking method and other factors. Creatine monohydrate does not contain HCAs, and as of early 2002, no published or reported clinical research existed to demonstrate that creatine monohydrate taken in supplement form causes cancer. 

For food safety purposes the overriding aim is that food contamination should be reduced to the lowest practicable level, bearing in mind the potential costs and benefits involved. Since it is difficult to establish cause and effect relationships following long-term (chronic) exposure at low concentrations, it may be necessary to base action on prudence rather than on proven harm to health. However, if this approach is to maintain the confidence of both consumers and producers of food, a rational evaluation of all relevant information is required so that the balance between the risks and benefits of veterinary drugs can be assessed. Information on the incidence of potentially harmful drug residues is fundamental to this cost-benefit analysis so too is the consumption of the commodities involved (particularly for susceptible consumers or those consumers who eat more). Account must also be taken of the potential fall in food production if a drug is controlled or prohibited, and also the animal health and welfare implications that may result from the restriction of an animal medicine for which there may be no effective alternative. 

This disproportion between the role of land and ocean ecosystems in food production is explained, primarily, by the fact that agriculture has been intensively developed, whereas in the seas and oceans development has been poor by comparison. Possible ways of increasing ocean bioproductivity have not been considered beyond catching animals at the end of the trophic chains of natural communities of the World Ocean (i.e., fish and whales). Each successive trophic level gains about 0.1% of the share of energy accumulated at a previous level. On land, two levels of organisms (vegetation and herbivores) are used, but in the ocean and in the seas there are up to five levels. The direct use of non-fish species will make it possible to sharply increase the amount of protein obtained from the ocean. 

Acrolein has been identified in foods and food components such as raw cocoa beans, chocolate liquor, souring salted pork, fried potatoes and onions, raw and cooked turkey, and volatiles from cooked mackerel, white bread, raw chicken breast, ripe arctic bramble berries, heated animal fats and vegetable oils, and roasted coffee (Cantoni et al. 1969 EPA 1980, 1985 IARC 1985 Umano and Shibamoto 1987). Sufficient data are not available to establish the level of acrolein typically encountered in these foods. Trace levels of acrolein have been found in wine, whiskey, and lager beer (IARC 1985). Further information regarding the occurrence of acrolein in food and related products is provided by EPA (1980). 

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