DDT level in meat falls

Press, 9 May 1979, Page 15

DDT level in meat falls

PA Wellington Pesticide and antibiotic levels in meat have declined significantly, according to the Ministrv of Agriculture. The assistant director, of the Ministry's Meat Division. (Mr W. A. Royal) said that chemical residues in meat had fallen in recent years as a result of continuous sampling and farmer education. “During the last year samples exceeding two parts per million of DDT fell from 25 to 13,” he said. “Positive antibiotic results for cattle muscle dropped from four out of 586 samples in 1977 to three out of 839 samples in 1978. Sheep offal showed 19 positive tests out of 850 samples in 1978, compared with 13 tests from 200 samples in 1977.” Random samples of fat were collected from freezing works every week for

laboratory chemical residue testing. Muscle, kidney, and liver tissue were also collected for antibiotic testing. Mr Royal said meat sampling was necessary to eliminate health risks and to prevent the political and economic problems of meat being rejected overseas. “United States officials, for example, sample imported meat for residues." he said. “It excessive levels are found, the next five shipments of meat from the source plant are held in store until clearance is given.” Farms which had stock showing pesticide residues were classed as suspect and were regularly tested for pesticides. “The education of farmers in the application of antibiotics as well as the monitoring of pesticide use has minimised the residue problem,” said Mr Royal.