Red_Meat_Report

Introduction Meat is a vital source of protein in our diet. Meat is defined as the flesh of animals or animals’ tissues which mainly muscle that are used as food. It is stated from the ABARE (Australian Commodities 2006) that Australians eat an average of 37kg per person, per year and it has been constant since the last fifteen years. According to Food Standards Australia and New Zealand (2007) the foods and classes of foods of meat foods and feeds are categorised into “Animal Food Commodities”. In animal food commodities segment, it is divided into few sections that consist of mammalian products and poultry (FSANZ 2005). Given that meat is essential part in our diet, therefore maintenance of this source should be monitored effectively as foods and feeds can become contaminated by various causes and processes. Contamination itself has a negative impact on the quality of food or feed and may imply a risk to human or animal health. Therefore, the levels of contaminants should be achieved as low as possible by preventing food contamination at the sources, applying appropriate technology as well as applying measures to prevent contamination (Codex 2006). Code of Practice is then elaborated to ensure adequate action is done. In this report, we will discuss about the regulation of contaminants, toxicants, veterinary residues and agricultural residues in meat as well as the reasons that they are regulated. Further more, we will be looking at various standards such as the CODEX Standard, Australian Pesticides and Veterinary Medicines Authority as well as Food Standards Australia New Zealand in order to compare the standards of meat regulation that is developed within food industries. 2.0 Contaminants, Toxicants, Veterinary Residues and Agricultural Residues 2.1 Contaminants and Toxicants in Meat Contaminants are defined as any substances not intentionally added to food, which is present in such food as a result of the production (including operations carried out in crop husbandry, animal husbandry and veterinary medicine), manufacture, processing, preparation, treatment, packing, packaging, transport or holding of such food or as a result of environmental contamination. The term does not include insect fragments, rodent hairs and other extraneous matter (Codex 2006). In Food Standards and CODEX, they both regulate the presence of contaminants in food and set out the Maximum Levels (ML). These include the metal and non metal contaminants along with natural contaminants in nominated foods (FSANZ 2005). According to CODEX (2006), the Codex maximum level (ML) or can be called Maximum Residue Limit (MRL) by FSANZ (2005) for a contaminant in food or feed is the maximum concentration of that substance recommended by the Codex Alimentarius Commission (CAC) to the legally permitted in that commodity. On the other hand, there is another terms that is used by CODEX (2006) which is the Codex guideline level (GL) that is the maximum level of a substance in a food or feed commodity which is recommended by the Codex Alimentarius Commission (CAC) to be acceptable for commodities moving in international trade. Considerably, if the GL exceeded then the government should decide whether and under what conditions the food should be distributed within their territory or jurisdiction (Codex 2006). Contaminants in the CODEX (2006) includes the contaminants in feed for food-producing animals as well as naturally occurring toxicants that are produced as toxic metabolites of certain microfungi that are not intentionally added to food (mycotoxins) as well as microbial toxins that are produced by algae and may be accumulatedin edible aquatic organisms for example shellfish (phytotoxins). Therefore, mycotoxins and phytotoxins are considered as subclasses of contaminants. According to FSANZ (2005), there are fifteen contaminants as a part of the review of chemical hazards in poultry meat products with their potential sources that is shown on the table below. |Contaminant |Source |Potential Adverse Effects | |Arsenic |Environmental contamination. Use of arsenic-based |Human carcinogen-inducing primary skin | | |anticoccidial agents |cancers | |Cadmium |Environmental contamination |Nephrotoxic agent | |Fluoride |Contamination of mechanically separated poultry with |Dental fluorosis | | |finely powdered bone | | |Lead |Environmental contaminant. Contamination of wildcrafted|Human neurodevelopmental toxin with children | | |birds such as the Magpie Goose |being particularly sensitive | |Mercury |Contamination of poultry fishmeal starter rations. |Human neurotoxin – developing foetus | | |Contamination of wildcrafted birds such as the Mutton |particularly sensitive | | |bird | | |Selenium |Contamination of poultry fishmeal starter rations |Adverse effects on nervous system | |Dioxins |Environmental contaminant. Contaminated feed (Belgium) |Potential human carcinogen. Very low | | | |tolerable monthly intake | |Polychlorinated biphenyls |Environmental contaminant |Potential human carcinogen. Very low | | | |tolerable monthly intake | |Polycyclic aromatic |Food processing – cooking and smoking |Some PAHs are likely to be genotoxic | |hydrocarbons (PAH) | |carcinogens – with no known level of safe | | | |exposure | |Heterocyclic amines (HCA) |Food processing – cooking |Some HCAs are likely to be genotoxic | | | |carcinogens – with no known level of safe | | | |exposure | |Aflatoxin B1, B2, G1, G2 |Aspergillus flavus and A. parasiticus contamination of |Aflatoxin B1 – potential human carcinogen | | |corn, peanuts and other feed ingredients | | |Trichothecenes T-2 and |Fusarium gramineraum, F. crookwellense and F .culmorum |Acute food poisoning | |HT-2 toxin Deoxynivalenol |contamination of wheat, barley and corn | | |(DON) Vomitoxin | | | |Zearalenone |Fusarium graminearum, F. crookwellense and F. culmorum |Possible carcinogen – effects the | | |contamination of wheat and corn |reproductive system of laboratory animals and| | | |pigs | |Ochratoxin A |Aspergillus ochraceus and Penicillium verrucosum |Nephrotoxin, possible human carcinogen | | |contamination of barley, wheat and many other | | | |commodities | | |Fumonisin B1 |Fusarium moniliforme plus several less common species |Nephrotoxin, possible human carcinogen | | |contamination of corn | | Source: ‘Scientific Assessment of the Public Health and Safety of Poultry Meat in Australia’ 2005, pp. 152-153, Food Standards Australia New Zealand. Food Standards Australia and New Zealand (2005) also has a few reasons for reviewing these potential chemical contaminants such as leading to the current Maximum Limits in the Code that can control the widespread use of arsenic without residue permissions, environmental contamination from cadmium and dioxins, the use of fishmeal starter rations in boilers from mercury and selenium, potential mycotoxin contamination of poultry feeds as well as the effect of food processing on the presence of PAH, HCA and fluoride. However, there are only two common contaminants in meat and meat products which are lead contamination and tin contamination as stated by CODEX (2006). Codex also regulates the Maximum Levels and Guideline Levels on these two contaminants which can be shown on the two diagrams below. [pic] [pic] Source: “Codex General Standard for Contaminants and Toxins in Foods”, 2006, pp. 32, Codex Stan 193-1995, Rev. 2-2006. [pic] Source: “Codex General Standard for Contaminants and Toxins in Foods”, 2006, pp. 36, Codex Stan 193-1995, Rev. 2-2006. To manage specific contamination problem, maintaining Good Manufacturing Practice as well as Good Agricultural Practice is necessary. However, if the presence of health hazard is indicated, according to Codex (2006) risk assessment should be made, establish of Maximum Limits and dietary recommendations are considerable in special cases when other measures are not sufficiently adequate to exclude possibility of hazards to health. Next, a broad approach can also be relevant for all contaminants that may be present in more than one food or feed item (Codex 2006). According to Codex (2006), food categorisation system (GSCTF) can also be constructed as it enables a clear and systematic presentation of the Maximum Limits with the intention that the data can be stored and retrieved in a convenient way. In general, the reasons that the government regulate contaminants and toxicants in meat is to operate within broader risk management structure in order to reduce public health risks as well as reduce contamination of food operate at all levels of government in Australia (FSANZ 2005). Conversely, according to Codex (2007) the regulation of contaminants and toxicants in meat can reduce the negative impact on meat quality; provide guidance about the possible approach of contamination problems in meat and meat products furthermore promote international trade harmonisation by avoiding redundant difficulties that may occur in international trade in food or feed commodities. 2.2 Veterinary Residues and Agricultural Residues in Meat 2.2.1 Importance of Pesticides One of the main agricultural residue concerns is from pesticides. Pesticide is defined as (Margni et al.) a substance to kill, control, repel, or to mitigate any pest, and includes insecticides, fungicides, rodenticides, herbicides and germicides. Pesticide is an important part of agriculture and could also affect the economy. It prevents the cost of farming to increase and famine from occurring in the world as a result of losing crops to pests like locusts. Effects of Pesticide Residue in Meat If Good Agricultural Practices (GAP) is not in place, then most probably poisoning from pesticide residues could occur. 2.2.2 Uses of Antibiotics In meat production, there are two uses for antibiotics: therapeutically, which is as a drug to treat diseases and infection, and non-therapeutically which is as a protection from diseases and infections, and also aids in the animal’s growth. Non-therapeutical doses are usually smaller than therapeutic doses, but according to Khachatourians (1998), 90% of the antibiotics used in animals are given as growth promoting and prophylactic agents, instead to treat infections. Effects of Antibiotics Residue in Meat Many research shows that prolonged exposure to antibiotics could cause antibiotic resistance. Antibiotic resistance is the ability of an organism to withstand the effects of an antibiotic. This is obtained through mutation or plasmid exchange between its same species. Even until today, the only way to combat this is prevention. 2.2.3 Hormone Growth Promoters (HGP) Hormone Growth Promoters (HGP) could be from a natural or synthetic source. It is used to promote and increase the growth of animals and their carcass composition. HGP in Australia Supply and sale of HGP is permitted in Australia however, one must comply with the National HGP Control and Monitoring System which is managed by the Australian Quarantine and Inspection Service (AQIS). This is to ensure that the meat and meat products that are exported to the European Union (EU) do not contain any amount of HGP as they have banned it. 2.2.4 Regulation of Agricultural and Veterinary Residues in Australia Two of the main bodies who regulate the use of agricultural chemicals are Australian Pesticides and Veterinary Medicines Authority (APVMA), and Food Standards Australia and New Zealand (FSANZ). They control the types of chemicals that can be used and set the Maximum Residue Limits (MRLs) used for it. Maximum Residue Limits are the highest residue that could possibly result from using the chemical in the manner approved by Australian Pesticides and Veterinary Medicines Authority (APVMA) (FSANZ, 2002). 3.0 Conclusion Looking at the danger of contaminants, toxicants, agricultural as well as veterinary residues in meat, evidently it is crucial to regulate these compounds in foods or feeds without denying that meat is an important part in our diet. The procedures of Food Standards Australia New Zealand, Australian Pesticides and Veterinary Medicines Authority and Codex to establish Maximum Limits in foods or feeds commodities in meat is necessary to be followed. Once these standards are proven, established, regulated and applied; the contaminants, toxicants, veterinary and agricultural residues can be controlled to be applied to food or feed commodities that are moving in international trade. Therefore, we are assured that meat and meat products are safe and in their best quality to be consumed by customers. 4.0 Reference ‘A Review to Update Australia’s Position On The Human Safety Of Residues Of Hormone Growth Promotants (HGPs) Used In Cattle’ 2003, Department of Health and Ageing Canberra. ‘Adoption of the JECFA Approach to Set Maximum Residue Limits for Veterinary Chemicals’ 2005, Australian Pesticides and Veterinary Medicines Authority. Angus Society of Australia n.d., The Impact of Hormonal Growth Promotants on Carcass Composition and Meat Quality. Retrieved April 27, 2007, from http://www.angusaustralia.com.au/BA_HGPs.htm#humanhealth (Accessed April 27, 2007). ‘Antibiotics Policy of the Australian Chicken Meat Industry’ 2005, Australian Chicken Meat Federation INC. Antibiotic Resistance 2002. Retrieved April 27, 2007, from http://www.health.gov.au/internet/wcms/Publishing.nsf/Content/health-pubhlth-strateg-communic-factsheets-antibiot.htm (Accessed April 27, 2007). “Australian Beef Consumption at Home”, 2006, ABARE, Australian Commodities, Retrieved on 8th May 2007, available at: http://www.nff.org.au/commodities-beef-cattle.html. Australia Pesticides & Veterinary Medicines Authority, The National Independent Regulator of Pesticides And Veterinary Medicines. http://www.apvma.gov.au/index.asp (Accessed April 27, 2007). Barton MD 1998, ‘Does the use of antibiotics in animals affect human health'’, Australian Veterinary Journal, Vol. 76, no. 3. “Codex General Standard for Contaminants and Toxins in Foods”, 2006, Codex Stan 193-1995, Rev. 2-2006. George G.K 1998, ‘Agricultural use of antibiotics and the evolution and transfer of antibiotic-resistant bacteria’, Canadian Medical Association, Vol. 159, pg. 1129 – 1136. ‘Hormonal Growth Promotants’ 2001, National Registration Authority for Agricultural and Veterinary Chemicals, ISSN No. 1443 – 2536. John K, n.d., PESTICIDES IN AGRICULTURE. Retrieved April 27, 2007, from http://www.regional.org.au/au/roc/1992/roc1992031.htm (Accessed April 27, 2007). John T 2001, ‘Antibiotics in animals – much ado about something’, Australian Prescriber, Vol. 24, pg. 26 – 27. Jonica N 2003, ‘Beef Antibiotics’. Retrieved April 27, 2007, from http://www.abc.net.au/catalyst/stories/s910144.htm (Accessed April 27, 2007). Keith R, Beverley G 2001, ‘FOOD Safety & Hygiene’. Retrieved April 27, 2007, from http://www.foodscience.csiro.au/fshbull/fshbull26d.htm (Accessed April 27, 2007). Margni, M, Rossier, D, Crettaz, P & Jolliet, O 2002, ‘Life cycle impact assessment of pesticides on human health and ecosystems’, Agriculture, Ecosystems and Environment, vol.93, pp. 379-392. Peter H, John H n.d., Antibiotic Growth-Promoters in Food Animals. Retrieved April 27, 2007, from http://www.fao.org/DOCREP/ARTICLE/AGRIPPA/555_EN.HTM (Accessed April 27, 2007). Safe Meat Australia n.d., On farm, feedlot, saleyard. Retrieved April 27, 2007, from http://www.safemeat.com.au/English/Meat_Safety/On_farm_feedlot_saleyard/ (Accessed April 27, 2007). “Schedule 4 – Foods and Classes of Foods”, Animal Food Commodities, 2007, Standard 1.4.2, Australia New Zealand Food Standards Code. ‘Scientific Assessment of the Public Health and Safety of Poultry Meat in Australia’ 2005, Food Standards Australia New Zealand. “Standard 1.4.1 – Contaminants and Natural Toxicants”, 2007, Australia New Zealand Food Standards Code. “Standard 1.4.2 – Maximum Residue Limits”, 2007, Australia New Zealand Food Standards Code. ‘The use of antibiotics in food-producing animals: antibiotic-resistant bacteria in animals and humans’ 1999, Report of Joint Expert Advisory Committee on Antibiotic Resistance (JETACAR), Commonwealth Department of Agriculture, Fisheries and Forestry – Australia. The Use of Antibiotics in Food-Producing Animals: Antibiotic-Resistant Bacteria in Animals and Humans 1999. Retrieved April 27, 2007, from http://www.health.gov.au/internet/wcms/Publishing.nsf/Content/health-pubs-jetacar-cnt.htm (Accessed April 27, 2007).