The presence of drug and chemical residues in food products from animal sources is both a public health problem and a consumer concern. This is the first book to examine and analyze this problem in a scientific, non-partisan way. The twelve contributing authors are all recognized authorities on this topics. An important resource for food scientists and analysts working with meat food products.
"It is a useful book. . .It has surprising information."
--Carrick Devine, Meat Industry Research Institute of New Zealand, in Food Technology in New Zealand
"This book will be valuable to students, veterinarians, drug and feed manufacturers, livestock producers, ffood regulators and inspectors, as well as the lay public."
-- Man Sen Yong, Health Canada, in Canadian Veterinary Journal.
"Clearly, there is no place for complacency with the large numbers of products used in animal health. With that in mind, this publication will be useful in providing background information on current methods of detection, areas where unwanted residues may arise and the steps that may help to protect public health."