Eggs and Poultry

Center in Wyndmoor Pennsylvania is developing advanced technologies for the analysis of endosulfan in meat, poultry and eggs (FEDRIP 1999). This technique will include the use of a supercritical fluid extractor in order to reduce the amount of organic solvent use and to speed up extraction times. 

Food Safety and Inspection Service (FSIS) sets standards for food safety and inspects meat, poultry, and egg products produced domestically and imported. The Service inspects animals and birds at slaughter and processed products at various stages of the production process, and analyzes products for microbiological and chemical adulterants. FSIS also informs the public about meat, poultry, and egg product food safety issues. FSIS works with the Research, Education and Economics mission area on food safety research issues and the Animal and Plant Health Inspection Service on instances where animal diseases impact food safety. FSIS also facilitates the management of US activities pertaining to the Codex Alimentarius Commission, an international organization created by the United Nations, to promote the health and economic interests of consumers while encouraging fair international trade in food. 

Food Safety and Inspection Service of the Department of Agriculture (for meat, poultry, and eggs) and the Department of Transportation. Although laws and regulatory programs vary, most countries have agencies with similar sets of responsibilities. 

Awkward A rapid and simple method for the screening of residues of these two coccidiostatic compounds in poultry and eggs is presented in this paper. 

Peippo, R Hagren, V. Lovgren, T. Tuomola, M. Rapid Time-Resolved Fluoroimmunoassay for the Screening of Narasin and Salinomycin Residues in Poultry and Eggs. J. Agric. Food Chem. 2004, 52, 1824-1828. 

During 1997-1998 beef, sheep, and pork were the main commodities monitored, but horse, deer, emu, ostrich, poultry, and eggs were also covered. Over 20,000 samples were collected on which about 29,000 chemical analyses were conducted during 1997. Drug residues were not detected in any of the horse. 

Packaging applications are the most extensive. Meat, poultry, and egg containers arc thermoformed from extruded foamed polystyrene sheet. The fast-food market also accounts for a substantial amount of polystyrene for takeout containers where the insulation value of a foamed container is an advantage. Containers, tubs, and trays formed from extruded impact polystyrene sheets are used for packaging a large variety of food. Biaxially oriented polystyrene film is thermoformed into blister packs, meat trays, container lids, and cookie, candy, pastiy, and other food packages where clarity is required. 

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... 

The various U.S. agencies involved in food control and their responsibilities are summarized in Table 12-1. The FDA is the agency primarily responsible for the control of food, and its authority derives from the U.S. Department of Health and Human Services. The USDA is responsible for meat, poultry, and egg products. These activities are carried out by a number of organizations within USDA. The Food Safety and Inspection Service (FSIS), the Food and Nutrition Service (FNS), and the Agricultural Marketing Service (AMS) are all part of this activity. 

Ensures safety of all foods except meat, poultry, and egg products. Also, ensures safety of animal drugs and feeds. 

The Federal Food, Drug, and Cosmetic Act (FFDCA) deals mainly with pesticide tolerance. Pesticide tolerances are set by the EPA and enforced by the FDA or, in the case of meat, milk, poultry, and eggs, by USDA agencies. 

J. Starkey, unpublished information, U.S. Poultry and Egg Association. Available http //www.poultryegg.org... 

Staphylococcal enterotoxins (SEs) are the most widely studied of the toxic foodborne proteins. Although these toxins are produced by various strains of Staphylococcus, evidence has shown they are primarily produced by the Staphylococcus aureus strain. Currently there are nine enterotoxins (A, B, C, D, E, G, H, I, J) that have been identified in a wide variety of food products meat, poultry and egg products, milk and dairy products, as well as bakery products [35]. The infective dose of toxins is estimated to be 0.1 p-g/kg body mass [36]. Detection of the presence of SEs is typically done through isolation in the suspected food source [6]. 

COOK meat, poultry and eggs thoroughly. Using a thermometer to measure the internal temperature of meat is a good way to he sure that it is cooked sufTiciently to kill bacteria. For example, ground beef should be cooked to an internal temperature of 160o F. Eggs. should be cooked until the yolk is fii m. 

The statute further clarifies that meat, poultry, and eggs, while generally not regulated under the Federal Food, Drug, and Cosmetics Act are foods if they meet definitions in other referenced statutes. ... 

Microbiological analysis of red meat, poultry and eggs Edited by G. Mead... 

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