The Rural Voice, 1978-11, Page 24test.
Of almost 4,200 random samples of
carcass meat collected without notice at
slaughterhouses across Canada, only five
were found to contain any residues. And
the residues found amounted to only
"tracts", according to experts who carried
out the study.
"The figure works out to about 0.12 per
cent of the carcasses tested," says Dr.
M.G. Morissette, Director General of the
Meat Hygiene Directorate of Agriculture
Canada's Health of Animals Branch.
The study completed earlier this year,
was carried out because of concern
expressed by some consumers and con-
sumers' representatives that people could
be allergic to drugs remaining in meat at
slaughter time. and also the chance that
bacterial resistance to certain drugs could
be built up.
"We were sure that our inspection staff
had the situation under control," Dr.
Morissette says. "We decided to launch
the survey to verify the efficiency of our
inspection program and its implementation
by the inspection staff."
The samples were collected -- 2,954 from
cattle and 1,220 from swine -- and tested
for presence of antibiotic residues at the
federal department's/ animal pathology
laboratories.
"Barely detectable traces of some
microbial growth inhibitory substance were
found in five muscle samples." Dr.
Morissette says.
"It is unlikely that the trace amounts of
inhibitory substances found in this survey
would result in detectable levels in meat
and meat products by the time it reaches
the public and is consumed as food.
Penicillin breaks down rapidly in the type
of acid medium that develops as meat cools
after slaughter."
But Dr. Morissette stresses that this fact
"does not absolve us of the responsibility
of taking steps to prevent any antibiotic
residues in meat at the time of slaughter.
"Agricultue Canada will soon implement
a system to investigate and eliminated
even those few tissues samples containing
such residues."
RDOP finds 12%
North Huron
people over 65
• The Rural Development Outreach Pro-
ject has been working in Huron County for
over a year, with the aim of helping people
help themselves.
The project is funded by a Kellogg
Foundation grant. W.S. Kellogg, the
breakfast cereal pioneer, invested his
money in the foundation which was
established in 1930 with the idea of
applying existing knowledge to the pro-
blems of people in the areas of health,
education and agriculture. The Foundation
provides money for pilot projects that, if
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