This module will define what is meant by a residue or chemical contaminant and explain why monitoring is important for food safety. Precautions which should be taken along the food chain to control or prevent residues and contaminants in red meat will be discussed. The principles for responsible use of stock remedies and scheduled drugs in production animals will be explained.

The role of the veterinary and paraveterinary professions in monitoring and implementing control measures for chemical contaminants and residues in red meat products will be emphasized. Veterinary certification of imports and exports as well as laboratory testing will be explained and discussed.

The module will promote an understanding of the salient guidelines on preventing and controlling residues and contaminants in red meat, as mentioned in Codex documents and South African legislation.

Other relevant information

• Meat hygiene: Zoonoses and red meat processing
• Meat hygiene: Integrated food safety management principles for red meat
• Meat hygiene: Humane harvesting and welfare auditing in red meat processing
• Meat hygiene: Biosecurity and environmental impacts of red meat production and processing.

More information can be found under the topic International trade and marketing of animal commodities and products:

• General issues associated with international trade
• Standards and norms associated with international trade in animal commodities and products
• Assuring the biological safety of animal production (value) chains.