World Journal of
Pharmaceutical and Life Sciences

CHEMICAL RESIDUES IN MEAT AND MEAT PRODUCTS: A REVIEW

Heena Jalal, Parveez Ahmad Para, Subha Ganguly*, Moloya Gogai, Mohammad Mansoor Bhat, Praveen Kumar Praveen and Syed Arshid Bukhari

ABSTRACT

The consumers increased awareness of a growing chemicalization of animal origin foods presents a challenge to the meat and poultry industry. A great number of chemical compounds are used either directly or indirectly during the production, processing and storage of meat and meat products. The rate of urbanization and industrialization is increasing day by day in India and all over the world leading to increased environmental pollution in conjunction with it, the inappropriate use of veterinary drugs may induce the presence of residues in food products, which can pose a major threat to public health. In this paper, the potential sources of exposure to contaminants and conditions affecting their presence in meat and processed meat are briefly discussed.

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