|Kim, Meekyung - Korea Food And Drug Administration|
Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 5/25/2016
Publication Date: 6/29/2017
Citation: Smith, D.J., Kim, M. 2017. Chemical contamination of red meat. In: Schrenk, D., editor. Chemical Contaminants and Residues in Food, 2nd edition. Woodhead Publishing, Oxford. p.451-489.
Interpretive Summary: A book chapter was written that describes several classes of chemical residue that may be present in edible meat products. Residue classes that were selected include mostly man-made chemicals that gain entry into meat through contamination. Two exceptions are heavy metals, which are naturally occurring, and veterinary drugs that are intentionally given to live animals. The chapter discusses how chemical contaminants gain entry into animals and the nature of residues remaining in meats. Discussion is also presented on the toxicity of the residues and the relative risks that may be presented to consumers of such residues.
Technical Abstract: Chemical residues have been present in red meat products since meat eating began. Only in the last few decades, however has man been able to identify and quantify these residues in meat products and to ascribe to them specific risks to human health. For some residues, uncertainties with respect to quantifiable risks for chronic exposures in red-meat products exist. However, their potential to cause adverse effects in humans has led to the development of extensive surveillance efforts in developed countries. The purpose of this chapter is to discuss the origins, occurrences, significance for human health, and transfer of the major chemical classes of chemical residues in red meat. Selected chemical classes discussed are polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/FS), polychlorinated biphenyls (PCBs), polybrominated diphenyl ethers (PBDEs), perfluorooctane sulfonate (PFOS), perfluorooctanoic acid (PFOA), toxic metals, veterinary drugs, and potential emerging residues.