Antibiotic residue testing in a beef slaughterhouse.

Area of Science:

• Food safety and veterinary public health.
• Analytical chemistry and residue detection.

Background:

• Antibiotic residues in meat pose a public health risk.
• Effective screening methods are crucial for food safety compliance.
• On-premises testing offers rapid detection in processing environments.

Purpose of the Study:

• To evaluate the efficacy of on-premises swab testing for antibiotic residues in bovine carcasses.
• To determine the prevalence of antibiotic residues in a red meat processing plant.
• To identify potential sources or risk factors associated with positive findings.

Main Methods:

• Utilized on-premises swab testing for antibiotic residue detection.
• Conducted testing over a 108-week period in a Toronto red meat facility.
• Analyzed results from 487 bovine carcasses.

Main Results:

• Identified 12 positive bovine carcasses out of 487 tested.
• All positive cases were confirmed in mature cows.
• The study period spanned 108 weeks, indicating ongoing monitoring.

Conclusions:

• On-premises swab testing is a viable method for detecting antibiotic residues in slaughtered animals.
• Mature cows represent a higher risk group for antibiotic residues.
• Continuous monitoring is essential for maintaining food safety standards in meat production.