Critical review of the literature relating to residues of antibiotics, hormones and some heavy metals in red meat and an assessment of their public health significance

Abstract

The extent to which residues of antibiotics, hormones and three heavy metals (lead, cadmium and mercury) appear in red meat has been reviewed. The public health implications of such residues and the desirability of testing meat for these substances has been discussed.

It was concluded that residues generally appear in meat at only very low levels and do not pose a serious hazard to human health, and that routine monitoring of meat for antibiotic and heavy metal residues was not justified. It was however recommended that tissues derived from animals grazing in high risk areas be surveyed for heavy metal residues, and that a programme of monitoring of meat for hormonal substances be instituted to establish whether withdrawal periods for these drugs are being ignored.