Veterinary public health activities aimed at prevention of intoxications by chemical residues in foods of animal origin. Suggestions for inspection programmes.Ann Ist Super Sanita. 1978; 14(2):301-14.AI
Practically all today's raw agricultural products have been treated or exposed to one or more agricultural chemicals or veterinary products, in order to increase food production. A tremendous amount of work has been done by veterinarians in coping with diseases and health risks due to microorganisms, parasites and other agents of biological origin. There is no doubt that veterinary services, research and educational institutions have a long and successful tradition also in dealing with problems of chemicals associated with animal and food production, processing, transportation, storage and distribution. Due to the increasing quantity and large numbers of chemicals now used in animal production and related fields, it has however become indispensable to broaden and intensify the education and training of veterinarians, as well as to ensure their participation in all sectors of this field. Veterinarians should be fully involved in the surveillance, prevention and control of intoxications by chemical residues. They are well qualified to do this. They are working continuously in the areas where exposure to animals and food may occur, possess adequate knowledge of the routes of entry of such chemicals into food chains, the fate of their residues, the health hazards involved, as well as of the toxicology, pathology, pathophysiology, and food hygiene and technology. Residues present an enormous challenge for surveillance, prevention and control in agriculture, food processing and related activities.