U.S. Department of Agriculture food safety and inspection service

TEP TL TLC TMB TMP TMP TMPG TNS TPB TRIS TRITC TTAB UA USDA-FSIS Triethylphosphine Total luminescence Thin layer chromatography T etramethylbenzidine 2,4,6,8-Tetrathiomorpholinopyrimido [5,4-d] pyrimidine Trimethylphosphine S S -Trimethoxyphenylglyoxal Potassium 2-p-toluidinylnaphthalene-6-sulfonate Tetradecylpyridine bromide Tris (hydroxymethyl) aminomethane Tetramethylrhodamine isothiocyanate Tetradecyltrimethyl ammonium bromide Uric acid U.S. Department of Agriculture-Food Safety and Inspection Service... 

U.S. Department of Agriculture, Food Safety and Inspection Service, Beltsville,... 

U.S. Department of Agriculture, Food Safety and Inspection Service. 1999. Performance standards for the production of certain meat and poultry products. Federal Register 64 732-749. 

USDA-FSIS (U.S. Department of Agriculture-Food Safety and Inspection Services) (1984). Ground, mined and chopped meat standards. Regulation S.L. 231.25. USDA, Washington, DC. 

Domestic Residue Data Book National Residue Program 1987. United States Department of Agriculture, Food Safety and Inspection Service,U.S. Government Print Office, Washington, DC, 1987. 

Funding for this work was provided by the U.S. Department of Agriculture, Food Safety Inspection Services under interagency agreement number 13-37-7-046, and the work was performed under the auspices of the U.S. Department of Energy by the Lawrence Livermore National Laboratory under contract number W-7405-ENG-48. 

Federal and State Meat Inspection. Most foods from animals are inspected by government officials to assure wholesomeness, proper labeling, and freedom from disease and adulteration. Federal inspection of animal products is the responsibility of the Food Safety and Quality Service of the U.S. Department of Agriculture. Imported meat and poultry are produced under USDA supervision in foreign countries where they originate, and samples are inspect by USDA upon arrival in the United States. 

In the United States, novel food ingredients or food ingredients produced by novel processes must be cleared by the FDA. In the case of meat and poultry, novel ingredients must also be cleared by the U.S. Department of Agriculture s Food Safety and Inspection Service (FSIS). 

Worldwide data are not readily available as many nations do not publish the results of their animal residue monitoring programs. The best available data are those published regularly by the Food Safety Inspection Service (FSIS) of the U.S. Department of Agriculture (USDA). It is possible to go back over data for many years and demonstrate improvements in the residue situation, however the records for the past few years are the important ones as they are representative of current or recent events. Since the publication of worldwide residue data is at best sparse and not consistent, this chapter has made use of the regularly published residue data from the FSIS/USDA surveys, which are available on the Internet. The assumption made in this chapter, and perhaps there is a certain naivete to this assumption, is that international residue usage is similar to that found by the FSIS/USDA. This assumption is based upon the frequency of residues found in meat products imported into the U.S. 

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. 

Anonymous, Code of Federal Regulations, Part 319 — Definitions and Standards of Identity or Composition, Chapter III — Food Safety and Inspection Service, Department of Agriculture, Title 9 — Animals and Animal Products, U.S. Government Printing Office, Washington, D. C. (2003). Available http //www.access.gpo.gov/nara/cfr/wai-sidx 03/9cfr3319 03.html. 

U.S. Department of Agriculture. Guidelines for obtaining authorization of compounds to be used in meat and poultry plants. In USDA Food Safety and Inspection Service Agriculture Handbook No. 562, Oct. 1974. 

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