Food safety is hot topic in mango industry
Source : http://www.producenews.com/index.php/news-dep-menu/test-featured/9762-food-safety-is-hot-topic-in-mango-industry
By Tim Linden (Mar 01, 2013)
As one would expect on the heels of last year's mango recall at the
end of the Mexican mango deal, food safety is the hot topic this year.
Recognizing this, the National Mango Board was scheduled to hold a
free seminar for the industry March 6 in McAllen, TX, during the third
annual America Trades Produce Conference to make sure that everyone
had the latest information and the industry could take every precaution
necessary to provide consumers with the safest product possible.
"Everyone in the industry has a heightened sense of awareness
with regard to the food-safety issue," said Bill Vogel, president
of Vision Produce Co. in Los Angeles, who is the 2013 NMB chairman
of the board. The food-safety conference in Texas "is a very
important event for us so we can talk about what we know and make
sure we bring the safest product possible to the consumer."
Mr. Vogel said that while no one likes to be involved in a recall,
"it was handled in the right way and we are turning it into a
positive for the industry. Because it was handled correctly by the
industry and the companies involved, a certain trust has been developed
with the retail and foodservice trade, so we haven't seen any resistance
in sales of mangos moving forward this year."
That same sentiment was echoed by many others.
"As an industry, we've stepped up our food-safety program,"
said Chris Ciruli, chief operating officer of Ciruli Brothers LLC,
based in Nogales, AZ. "It has made us a better industry."
He said most packers already had a strong program in place, but those
that didn't have had to catch up if they expect to sell to U.S. receivers.
Gary Clevenger, managing member of Freska Produce International in
Oxnard, CA, said that the biggest change he sees from the buyer community
is that "everyone is asking for validation. We've always had
a food-safety program, but now the buyers want proof."
He said that the hot-water treatment that mangos have to go through
to be certified for importation to the United States offers a high
level of safety as long as the packingshed follows the proper procedures
and keeps the water and belts in the packing facility clean.
JoJo Shiba of GM Produce agreed that the requests for certification
documentation have increased the workload for the Mexican packingshed,
but it has also caused some to improve their practices.
"We are making sure all the packingsheds we work with are GAP-certified
as well as GFSI-certified," she said.
Ms. Shiba said that for some packers in Mexico, it is not an easy
thing to accomplish but they are working toward it. "I'm not
sure how it will affect supplies this year, but there might be an
impact. We'll have to see how that plays out."
Larry Nienkerk, president of Splendid Products in Burlingame, CA,
which was involved in the recall last year, said that while it was
a "painful lesson," the industry has learned from it.
"The mango industry, and in fact, the entire produce industry,
has gained knowledge from this situation, which is a good thing,"
said Mr. Nienkerk. "Facilities that needed upgrading are being
upgraded. For our part, we did help our packers upgrade their systems.
Everyone in our industry is making sure that there are guidelines
and that they are being followed."
At the end of the day, Mr. Vogel said that the goal is to deliver
top-quality, safe produce to the consumer, and he is confident the
mango industry is doing that.
Easter is Saved – No Salmonella in Chocolate
Covered Marshmallow Eggs
Source : http://www.foodpoisonjournal.com/food-recall/easter-is-saved-no-salmonella-in-chocolate-covered-marshmallow-eggs/
By Bill Marler (Mar 02, 2013)
Tip o’ pen to JoNel Aleccia, Staff Writer, NBC News for reporting
the Easter has been saved. According to Ms. Aleccia, the Indiana
firm that recalled its Zachary Chocolate Covered Marshmallow Eggs
less than a month before Easter over fears of salmonella contamination
now says that a test was wrong and the candy is fine.
Zachary Confections Inc. of Frankfort, Ind., voluntarily pulled four
lots of its popular holiday treat on Feb. 27 after a test of one lot
by an independent, third-party laboratory indicated a positive result
for Salmonella bacteria, which can cause illness in people.
Company officials and investigators with the Food and Drug Administration
suspended production of the treats until a source could be found,
a press release said. But then the lab reported that further testing
of the sample detected no Salmonella, according to George Anichini,
the company’s vice president of operations.
“Accordingly, all post-production samples of Zachary Chocolate
Covered Marshmallow Eggs have now been confirmed not to contain salmonella
and are safe for consumption,” firm officials said in a press
Chocolate-Covered Marshmallow Eggs Free of Salmonella,
Source : http://www.foodsafetynews.com/2013/03/chocolate-covered-marshmallow-eggs-free-of-salmonella-company-says/
By foodsafetynews (Mar 02, 2013)
Zachary Confections today announced that the company’s Chocolate
Covered Marshmallow Eggs, which were previously recalled for potential
Salmonella contamination, do not contain Salmonella and are safe for
According to a company press release, Zachary Confections recalled
its Chocolate Covered Marshmallow Eggs with code dates D3245D, D3145E,
F3145E and D3245E after a lab test indicated that they were potentially
positive for Salmonella. Zachary Confections initiated the product
recall to prevent them from reaching consumers while conducting further
tests on the marshmallow eggs. Those additional tests returned
negative for Salmonella.
In a press release, Jack Zachary praised his team’s efficiency
in conducting the earlier recall: “I am proud of the swift
responsible actions taken by our team. I am comfortable with
our decision to communicate with our Retail Partners and the FDA about
this possible issue. We are confident that our efforts as well
as those of our retail partner, to remove the suspect product from
the distribution channels, resulted in insuring that the American
consumer was protected at all times.”
Congressional sequester threatens food safety,
Source : http://www.nbc33tv.com/news/local-news/congressional-sequester-t
By David Lippman (Mar 01, 2013)
Baton Rouge, LA (NBC33) — There are still lots of questions
about when the cuts ordered by Congress' sequester will take effect
and how they will be applied. But there is no doubt that everyone
will feel their impact.
Louisiana Agriculture and Forestry Commissioner Mike Strain believes
Washington's inaction is going to either take food off our tables
or money out of our wallets.
"In the agricultural sector," Strain said Friday, "our
main concern is what will happen if we do not have an orderly furlough,
with a backup plan on food inspection."
Louisiana has both state and federal food inspectors. But the state
inspectors are paid with a one-to-one matching program from the federal
government. Sequestration means mandatory furloughs for federal employees,
which means the people who keep our food safe will have to take time
off the job.
"But we will not sacrifice safety. Period," Strain promised.
"I mean, that's not an option."
Animal products have the strictest inspections, but all food is checked,
including items that are imported into Louisiana.
Strain's challenge will be organizing the two-week furloughs of his
inspectors. But those furloughs have to be the result of cooperation
between the government and the labor unions. Not even the White House
knows when that will get done.
"And we talked about, well, what is going to happen, what is
the plan," Strain said of a recent meeting with officials from
Washington. "And we're not quite sure what the plan is yet."
Strain said he wants to make sure he can stagger the furloughs. Because
if every inspector is forced to take the same two weeks off, the entire
food supply will grind to a halt.
"There will be no uninspected food, period," Strain stated.
"If that plant doesn't operate, then the product will back up
in the system. And if you look at the estimates of the cost to the
American farmer, it's between $4-10 billion."
But do not expect that nightmare to become a reality.
"I am committed to making sure that we find the money to keep
our plants open with our state inspectors," Strain said. "If
there's a disruption in the inspection system, and there's a disruption
in the entire chain that brings that product to you, you're gonna
see less availability and higher price."
Many of the department's other activities also operate in conjunction
with the federal government, such as conservation, pesticides, and
even fighting wildfires.
But Strain said he is used to this kind of thing.
"My budget has been cut almost 25 percent since I've been here
and we've downsized by over 30 percent," he claimed.
Sharjah cracks down on food safety
Source : http://www.thenational.ae/news/uae-news/sharjah-cracks-down-on-food-safety
By Caline Malek (Mar 1, 2013)
All Sharjah food outlets should be able to display a food safety certificate
on their front doors by 2016.
So far, 1,200 food businesses have implemented Sharjah's food safety
system, and officials hope all 7,000 will be certified within three
years. Each outlet will have a municipality sticker on its door.
"We are moving slowly in Sharjah but we believe it is better
to give attention to detail," said Basem M Azzam, a technical
manager at the municipality's Sharjah Food Safety Programme.
"We work with 7,000 food businesses, so if we make a mistake
for each, it's a horrible situation. We're taking our time to move
step by step."
He was speaking on the sidelines of a food safety inspection conference
at Gulfood, which took place in Dubai this week.
Started as a pilot project in 2011, the programme includes help for
smaller food outlets, which make up most of the emirate's food businesses.
"We are focusing on small and/or less developed businesses because
these are approximately 95 per cent of the food businesses,"
he said. "We provide them with free-of-charge technical support."
Inspectors will visit the small shops regularly. "We are sharing
the responsibility of food safety between the Government, food businesses,
training consultancies and certification bodies," said Mr Azzam.
The programme will focus on the "high-risk activities" most
likely to cause food poisoning, including cooking, cooling, refrigerating
and storing food. "They are the most important things."
Sharjah has had problems with food poisoning in the past. In June
2009, a four-year-old girl died of food poisoning after eating breakfast
ordered from a restaurant near her home.
Although Mr Azzam said no food poisoning deaths were recorded last
year, seven people were admitted to hospital last April after eating
samosas from a bakery.
"People saying that Sharjah is lagging behind Dubai and Abu Dhabi
are wrong," he said.
The team initially faced educational and linguistic challenges in
training food handlers, and so introduced pictorial exams, as well
as tests in Arabic, English, Urdu, Hindi and Malayalam.
"We've cracked it now and found a way to teach people with no
shared language," said Dave Shannon, the operations director
at TSI Quality Services, the programme's consultants.
And it seems to be working. More than 1,200 food businesses in the
emirate have implemented the system, and more than 2,500 managers
have been trained.
"The impression people have had is that Sharjah is only starting
to do something now but this isn't the case," said Mr Shannon.
"It's just been carefully designed to not rush and make mistakes."
Food safety regulators put US cantaloupe growers
on notice after outbreak deaths Source : 285221-food-safety-regulators-put-us-cantaloupe-growers-on-notice-after-outbreak-deaths
By Ben Goad (Feb 27, 2013)
The Food and Drug Administration (FDA) is stepping up oversight of
the cantaloupe industry following a pair of illness outbreaks linked
to more than 400 illnesses and three dozen deaths.
In a letter issued this week to industry groups, FDA announced plans
to initiate inspections at packinghouses during the 2013 growing season.
“The aim of these inspections is in part, to assess the current
practices by this segment of the produce industry and to identify
insanitary conditions that may affect the safety of cantaloupe destined
for distribution to consumers,” wrote Michael Landa, director
of FDA’s Center for Food Safety and Applied Nutrition.
“In the event of adverse findings, we will take action as needed
to protect the public health,” Landa wrote.
The increased scrutiny comes as FDA is working to enact a pair of
sweeping proposed rules that represent the biggest food safety overhaul
in more than 70 years. But the new regulations, now in a recently
extended public comment phase, are many months off.
In the meantime, the agency is intent on avoiding a repeat of the
last two seasons. The agency responded to two major outbreaks traced
to fresh cantaloupes in 2011 and 2012.
Subsequent investigations revealed “multiple findings of insanitary
production, handling conditions, and practices in packinghouses,”
In addition to the inspections, FDA will also target cantaloupes coming
into the United States from across the border, according to the letter,
sent to to firms that grow, harvest, sort, pack, process or ship the
Report Says 33% of Seafood Sold in U.S. Mislabeled
Source : http://www.foodproductdesign.com/news/2013/02/report-says-33-of-seafood-sold-in-u-s-mislabeled.aspx
By foodproductdesign (Feb 27, 2013)
WASHINGTON—The dishonest and illegal practice of substituting
one seafood species for another, or seafood fraud, is ramped in the
United States and abroad at levels ranging from 25% to more than 70%
for commonly swapped species such as red snapper, wild salmon and
Atlantic cod. A new report from U.S.-based Oceana revealed DNA testing
found 33% of the 1,215 seafood samples analyzed nationwide over a
2-year period spanning 2010 to 2012 were mislabeled, according to
U.S. Food and Drug Administration (FDA) guidelines.
The Oceana investigation was one of the largest seafood fraud investigations
in the world to date, collecting more than 1,200 seafood samples from
674 retail outlets in 21 states to determine if they were honestly
Of the most commonly collected fish types, samples sold as snapper
and tuna had the highest mislabeling rates (87% and 59%, respectively),
with the majority of the samples identified by DNA analysis as something
other than what was found on the label. In fact, only seven of the
120 samples of red snapper purchased nationwide were actually red
snapper. The other 113 samples were another fish.
Halibut, grouper, cod and Chilean sea bass also were mislabeled between
19% and 38% of the time, while salmon was mislabeled 7% of the time.
Forty-four percent of all the retail outlets visited sold mislabeled
fish. Restaurants, grocery stores and sushi venues all sold mislabeled
fish and chances of being swindled varied greatly depending on where
the seafood was purchased.
The study identified strong national trends in seafood mislabeling
levels among retail types, with sushi venues ranking the highest (74%),
followed by restaurants (38%) and then grocery stores (18%). These
same trends among retail outlets were generally observed at the regional
Seafood substitutions included species carrying health advisories
(e.g. king mackerel sold as grouper; escolar sold as white tuna),
cheaper farmed fish sold as wild (e.g. tilapia sold as red snapper),
and overfished, imperiled or vulnerable species sold as more sustainable
catch (e.g. Atlantic halibut sold as Pacific halibut). Testing also
turned up species not included among the more than 1,700 seafood species
the federal government recognizes as sold or likely to be sold in
the United States.
The findings demonstrate that a comprehensive and transparent traceability
system—one that tracks fish from boat to plate—must be
established at the national level. At the same time, increased inspection
and testing of our seafood, specifically for mislabeling, and stronger
federal and state enforcement of existing laws combating fraud are
needed to reverse these disturbing trends.
According to Oceana, “the U.S. government has a responsibility
to provide more information about the fish sold in the United States,
as seafood fraud harms not only consumers’ wallets, but also
every honest vendor and fisherman cheated in the process—to
say nothing of the health of our oceans."
A released in January by the US Pharmacopeial Convention (USP) revealed
the incidences of food adulteration or “food fraud" has
risen a staggering 60% since 2010. Seafood, clouding agents and lemon
juice were among the nearly 800 new records of “food fraud"
added to the USP Food Fraud Database, which tracks information about
foods that are vulnerable to fraudulent manipulation in today’s
The first iteration of the database compiled 1,300 records of food
fraud published between 1980 and 2010. (See the Image Gallery: Food
Safety—Tainted & Adulterated Foods.) The new report increases
the total number of records by 60%—and consists mostly of newer
information published in 2011 and 2012 in both scholarly journals
and general media.
Would you like some unlabeled soy, donkey, goat
or water buffalo in your burger?
Source : http://www.marlerblog.com/case-news/would-you-like-some-unlabeled-soy-donkey-goat-or-water-buffalo-in-your-burger/
By Bill Marler (Feb 26, 2013)
I am heading to South Africa in October of this year to give a series
of lectures on safe food a.k.a., “why it is a bad idea to poison
your customer.” It appears that I might need to move up
the timing of my trip. According to South African news:
As the horse meat scandal rages in Europe, top local researchers have
found “fraudulent meat products” across South Africa.
The study found that anything from soy, donkey, goat and water buffalo
was found in up to 68 percent of the minced meats, burger patties,
deli meats, sausages and dried meats that were tested. In other
cases, undeclared plant matter was detected. These ingredients
were not declared on the products’ packaging labels.
The study was published in the international Food Control journal,
and was carried out by Dr. Donna-Maree Cawthorn and Professor Louw
Hoffman of the Stellenbosch University Department of Animal Sciences,
with Harris Steinman of Food & Allergy Consulting & Testing
Services in Milnerton.
“Our study confirms that the mislabeling of processed meats
is commonplace in South Africa and not only violates food labeling
regulations but also poses economic, religious, ethical and health
impacts,” said Professor Louw Hoffman of the Department of Animal
The study found that soy, donkey, goat and water buffalo were contained
in up to 68 percent of the 139 minced meats, burger patties, deli
meats, sausages and dried meats that were tested.
Seriously, all of Europe and South Africa are having this issue and
nothing is going on in the United States? Really?
WSDA warns consumers to avoid Dungeness Valley
Creamery raw milk products
Source : http://www.foodpoisonjournal.com/food-poisoning-information/wsda-warns-consumers-to-avoid-dungeness-valley-creamery-raw-milk-products/
By Bill Marler (Feb 26, 2013)
The Washington State Department of Agriculture (WSDA) is warning consumers
not to drink Dungeness Valley Creamery brand raw Jersey whole milk,
raw Jersey skim milk, and raw Jersey cream because the products may
be contaminated with Escherichia coli bacteria (E. coli) that can
cause serious illness.
Dungeness Valley Creamery raw Jersey cream, raw Jersey whole milk
and raw Jersey skim milk with any Best Buy dates of 03/02 or later
may be contaminated. The firm sells its products in gallon, half gallon,
quart and pint containers. Today’s health alert includes all
container sizes of the unpasteurized milk products.
The health alert is being initiated after routine sampling by WSDA
found toxin-producing E. coli in a sample of raw cream. Based in Sequim,
the Dungeness Valley Creamery and WSDA are continuing their investigation
into the source of the problem. Currently, no human illnesses have
been linked with these products.
Some strains of E. coli produce a toxin called Shiga toxin that can
lead to severe illness. Shiga toxin-producing E. coli infections may
cause severe diarrhea, stomach cramps, and bloody stool. Symptoms
generally appear three to four days after exposure, but can take as
long as nine days to appear. Anyone experiencing these symptoms should
contact a health care provider.
The infection sometimes causes hemolytic uremic syndrome, a serious
disease in which red blood cells are destroyed and the kidneys fail.
Infants, children, pregnant women, the elderly and those with compromised
immune systems are especially at risk.
According to the Dungeness Valley Creamery website, the firm’s
products are sold at the following retail locations:
Bainbridge Island: Real Foods; Pan D’Amore; Walt’s Lynwood
Bothell: Tru Health
Bremerton: CJ’s Evergreen General Store; Fresh Local
Federal Way: Marlene’s Market & Deli
Issaquah: Front Street Red Apple
Longview: Country village Nutrition Shoppe
Olympia: Olympia Food Co-op East; Olympia Food Co-op West
Port Angeles: Country Aire; Good To Go
Port Townsend: Port Townsend Food Co-op
Poulsbo: Abundantly Green
Seattle: Madison Market; My Asia’s Essentials; Pike Place Market
Sequim: Sequim Prairie Grange; Red Rooster Grocery; Sunny Farms Farm
Tacoma: Marlene’s Market & Deli
Vancouver: Chuck’s Produce; Neighbors Market
Retail raw milk is legal to sell and buy in Washington, but there
are serious potential health risks. Consumers should read the warning
label on the retail raw milk container carefully and ask their retailer
to verify the milk was produced and processed by a WSDA-licensed operation.
Read Seattle Times article on Dungeness Valley Creamery from 2010.
Food Safety During a Power Outage: What You
Need to Know
Source : http://www.care2.com/greenliving/food-safety-during-a-power-outage-what-you-need-to-know.html#ixzz2MXnFnTx7
By Ann Pietrangelo (Feb 25, 2013)
When storms like Sandy and Nemo create power outages, your perishable
food supply is at risk. Do you know how long your refrigerator and
freezer can safely store food during a power loss? Do you know what
is safe to eat and what should be tossed in the garbage?
When food is not kept cold enough, bacteria can multiply and cause
foodborne illnesses, according to The National Digestive Diseases
Information Clearinghouse (NDDIC). Common symptoms of foodborne illnesses
include vomiting, diarrhea, abdominal pain, fever, and chills. In
rare instances, foodborne illness lead to serious complications.
The U.S. Department of Agriculture (USDA) offers important tips on
how to know if your food is safe during a power outage: How to Prepare for a Potential Power Outage
Keep an appliance thermometer in your refrigerator and freezer so
you can see the temperature of your food after a power outage. Your
freezer should be set at 0 degrees or below fahrenheit and your refrigerator
at 40 degrees or below.
Buy ice or freeze containers of water for ice to keep food cold in
the freezer and refrigerator.
Freeze refrigerated foods that you won’t need immediately. This
will help them last longer.
Group foods together in the freezer to help them stay cold longer. During a Power Outage
Keep the freezer and refrigerator doors closed as much as possible
so cold air stays inside.
A refrigerator will keep food safely cold for about four hours if
it remains unopened.
If unopened, a full freezer will hold the temperature for about 48
hours, and 24 hours if it’s only half full. After a Power Outage
If power was out more than four hours, discard refrigerated meat,
poultry, fish, soft cheeses, milk, eggs, leftovers, and deli items.
Foods that still have ice crystals or are still below 40 degrees may
be refrozen or cooked.
If you didn’t have a refrigerator or freezer thermometer, use
a food thermometer to check the internal temperature of individual
Don’t taste the food to check for safety. (You can’t trust
your sense of smell, either.)
When your ice cream melts, it’s easy to see. Other foods can
look and smell perfectly harmless even after they’ve reached
dangerously high temperatures. When in doubt, throw it out! It’s
not worth the risk to you or your family.
Yum Brands To Cut Ties With 1,000 Chinese
Slaughterhouses After Chicken Scare
Source : http://www.huffingtonpost.com/2013/02/25/yum-brands-chinese-chicken-scare_n_2759951.html?utm_hp_ref=business
By Megha Rajagopalan(Feb 25, 2013)
Yum Brands Inc said on Monday it will stop using more than 1,000 slaughterhouses
in China as it moves to tighten food safety and reverse a sharp drop
in business at KFC restaurants in its top market after a scare over
Diners began avoiding Kentucky-based Yum's nearly 5,300, mostly KFC,
restaurants in China in December after news reports and government
investigations in the Asian country focused on chemical residue found
in a small portion of its chicken supply.
Yum was not fined by Chinese food safety authorities, but its restaurant
sales in the country dropped and have yet to recover. As a result,
Yum warned this month that it expected 2013 earnings per share to
contract, rather than grow.
Yum said it would end ties with smaller chicken suppliers that have
not modernized their operations.
"This is a public problem. Even though China has rules on use
of additive products, we very much regret that some people still operated
while breaking those rules," Yum China Chairman and Chief Executive
Sam Su told a news conference in Beijing.
Su declined to give specifics on other efforts to shore up the safety
of the company's food supply in China or its plans to lure diners
Yum gets more than half of its overall sales from China, the world's
fastest-growing major economy.
The scandal has been a blow to the company, which has a reputation
for serving safe, high-quality meals in China, where food contamination
is a chronic problem.
"This is going to be quite a management task for (Yum) in terms
of their reputation," said David Mahon, managing director of
Mahon China, an investment management company that advises multinational
companies that operate in the Asian country.
"I think they'll put a lot of effort into closing suspect suppliers
and bringing better standards and proving to consumers that they're
doing so," Mahon said.
Ultimately, the Chinese government is responsible for setting and
enforcing better food safety standards, he said.
Yum Chief Executive David Novak said early this month that time, not
money, is the cure for the company's China sales drop.
Based on the company's experience with prior sales-damaging crises
related to Severe Acute Respiratory Syndrome (SARS), avian flu and
"Sudan Red" dye, Yum said it does not expect restaurant
sales there to turn higher until the fourth quarter.
Shares in Yum were up 0.4 percent at $65.69 in midday trading on the
New York Stock Exchange.
Nestle and Ikea Drawn Into Europe' Horsemeat
Source : http://foodpoisoningbulletin.com/2013/nestle-and-ikea-drawn-into-europes-horsemeat-scandal/
By Linda Larsen (Feb 25, 2013)
The European horse meat scandal continues to expand. Horse DNA has been found in many different products, and now that product has been found in the foods of two major manufacturers, Nestle and Ikea.
Horse meat was found in Ikea meatballs made in Sweden and shipped to 13 countries in Europe. The Czech State Veterinary Administration stopped more than 1600 pounds of the frozen meatballs from reaching commerce. Meatballs from that same batch were shipped to Slovakia, Hungary, Britain, France, the Netherlands, Portugal, Spain, Belgium, Italy, Greeze, Ireland, and Cyprus. Ikea has removed the meatballs from store shelves in all of those countries.
In Spain, public health authorities found horse meat DNA in Buitoni and La Cocinera beef cannelloni made by Nestle. That company is testing meat from its suppliers and has said it will take legal action against at least one supplier.
In a statement, Nestle said, “we would like to reassure consumers that we remain vigilant. In the first week of our new enhanced testing program we carried out hundreds of separate analyses of beef suplied to us and finished products. Only the four tests on beef supplied by H.J. Schypke and Servocar, and tests on products produced from that beef have come back positive. All other tests carried out so far have been negative. The testing continues.”
While there is no health concern from human beings eating horse meat itself, the meat may be contaminated with hormones and drugs if the animals were raced. Medications such as the anti-inflammatory drug phenylbutazone, anabolic steroids, gestagenic steroids, and other substances have no maximum residue limit. The EU has set strict conditions for imported horsemeat, and states “only horses with a known medicinal treatment history, and which on the basis of medicinal treatment records can be shown to have satisfied the appropriate veterinary medicine withdrawal periods, should be allowed to be slaughtered for export to the EU.”
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