8 Human-Introduced Residues in Meat
The two major residues that are or have been used by the meat industry are both well documented and controversial because they are used to manipulate growth and development in animals. These residues are 1) sub-therapeutic hormones that produce more lean muscle and less fat and 2) antibiotics used to maintain the health of the animals in mass-production operations.
Today the addition of these residues is strictly controlled and monitored by the government. Health Canada sets the standards for levels of hormones and antibiotics that can be left in food, and regulates the use of hormones and antibiotics in Canada so that they do not pose a risk to the public. The CFIA is responsible for the monitoring and testing of food products to ensure that they meet the regulatory requirements.
Hormones
It is important to note that there are naturally occurring hormones in all animals and plants, so when people discuss the use of hormones in food, they are referring to the addition of sub-therapeutic or growth hormones. The use of growth hormones is illegal for poultry and pork produced in Canada, as well as for dairy cattle. Growth hormones are still in use by some beef cattle producers, but the residual levels are carefully regulated and monitored.
Antibiotics
Antibiotics are used to treat animals that are sick, manage and prevent disease in animals and fruit crops, and promote the healthy growth of certain animals. In Canada, antibiotics are approved for regulated use in beef, dairy cattle, chicken, laying hens, turkey, pork, and fish.
Should a dairy cow be treated with antibiotics, its milk can be tested for antibiotic residues. Any milk testing positive for antibiotic residue is not sold for human consumption but is discarded. When poultry are treated with antibiotics, the eggs they lay are discarded.
As with hormones, the use of antibiotics is closely regulated, and food products are regularly tested to ensure compliance. In addition, there is a move to reduce the overall use of antibiotics in Canada both in agriculture and for treating human disease due to the increase of antibiotic-resistant bacteria.
Natural, Free Range, and Organic Meats and Poultry
In the last 25 years, there has been an increased consumer demand for meat and poultry products that have been raised in a humane manner with no added growth hormones or antibiotics, and in the case of poultry, with access to the outdoors. Consumers want to know more about the meat they purchase, and many smaller producers and processors now cater to a rapidly growing number of clients who desire meat and poultry that they are confident has come from a “clean” source. Some of the questions these consumers are likely to ask are:
- Which farm did the animal come from?
- Was it given growth hormones or antibiotics?
- Was the farm a clean place for the animal?
- Was the animal treated properly (fed, watered, and sheltered when required)?
- How far did the animal have to be