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Mapping ways of detecting and handling antimicrobial residues in pigs and pig meat in- and outside Europe

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dc.abstract.enWithdrawal periods after antimicrobial treatment have been defined as preventing in meat the presence of residues above the maximum residue limits (MRLs). However, errors can lead to residues above MRLs. The RIBMINS COST Action network investigated the question of how detection and handling are applied in different countries, and what the best practices may be, when balancing consumer safety with EU policy on minimising food waste. Two questionnaires were developed focusing on pigs, targeting the competent authority and the food business operator. The survey was undertaken in spring 2022 and resulted in 78 answers representing 27 countries. The results showed that most countries operate their system as a kind of monitoring, where the tested carcass is not detained. We suggest two best practice models where Model A (monitoring) could reflect small abattoirs placing meat on the national market, whereas Model B (surveillance) could reflect abattoirs also trading and exporting. In Model A, detection of a residue above the MRL is interpreted in the same way as a process hygiene criterion, requires on-farm inspection to correct mistakes only, and therefore no retention of tested carcases. In Model B, detection of a residue above the MRL is interpreted as a food safety criterion, requires on-farm inspection and the tested carcass is retained to avoid expensive recalls in case residues are found.
dc.affiliationWydział Medycyny Weterynaryjnej i Nauk o Zwierzętach
dc.affiliation.instituteKatedra Hodowli Zwierząt i Oceny Surowców
dc.contributor.authorAlban, L.
dc.contributor.authorAntunović, B.
dc.contributor.authorBelous, M.
dc.contributor.authorBonardi, S.
dc.contributor.authorGarcía-Gimeno, R.M.
dc.contributor.authorJenson, I.
dc.contributor.authorKautto, A.H.
dc.contributor.authorMajewski, Michał
dc.contributor.authorOorburg, D.
dc.contributor.authorSakaridis, I.
dc.contributor.authorSirbu, A.
dc.contributor.authorVieira-Pinto, M.
dc.contributor.authorVågsholm, I.
dc.contributor.authorBērziņš, A.
dc.contributor.authorPetersen, J.V.
dc.date.access2025-06-18
dc.date.accessioned2025-09-30T12:09:12Z
dc.date.available2025-09-30T12:09:12Z
dc.date.copyright2023-06-11
dc.date.issued2023
dc.description.accesstimeat_publication
dc.description.bibliographybibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if5,6
dc.description.numberNovember 2023
dc.description.points140
dc.description.versionfinal_published
dc.description.volume153
dc.identifier.doi10.1016/j.foodcont.2023.109899
dc.identifier.eissn1873-7129
dc.identifier.issn0956-7135
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/5074
dc.identifier.weblinkhttp://www.sciencedirect.com/science/article/pii/S0956713523002992
dc.languageen
dc.relation.ispartofFood Control
dc.relation.pagesart. 109899
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOTHER
dc.subject.enveterinary public health
dc.subject.enmonitoring
dc.subject.enantibiotics
dc.subject.enpork
dc.subject.enfood waste
dc.subject.enresidues
dc.subject.enrisk management
dc.titleMapping ways of detecting and handling antimicrobial residues in pigs and pig meat in- and outside Europe
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.volume153