Contaminants of non-biological origin in foods from animals

Summary The authors provide an overview of non-biological contaminants in foods from animals. These contaminants comprise chemical and physical hazards which may be introduced during animal production, slaughter and processing or packaging. Emphasis in this paper is placed on those residues which are of most interest to Veterinary Services and for which Veterinary Services have responsibility, namely: residues of veterinary drugs, industrial chemicals, heavy metals and pesticides which may be introduced during animal production. The most contentious residues which occur in meat, milk and eggs are antibacterial drugs, hormonal growth promoters and certain pesticides, heavy metals and industrial chemicals. While rare incidents of human disease have been attributed to hazardous levels of these contaminants in milk and meat, residues of chemical contaminants in foods of animal origin are, in general, rarely detected at more than trace levels and consequently are not of major public health concern. Nevertheless, non-biological contaminants continue to be very important with respect to international trade and consumer confidence, and efforts to reduce the incidence of occurrence in foods is warranted. Furthermore, continued monitoring and periodic reassessment of risks posed by these contaminants is needed to detect or anticipate new problems so that appropriate action can be taken in the interests of public safety.