1. [Tolerance in the substantiation of the maximum allowable content of antibiotics in food products].
- Author
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Rakitskiĭ VN, Sinitskaia TA, CHkhvirkiia EG, and Nikolaeva NI
- Subjects
- Food Analysis methods, Food Analysis standards, Humans, Maximum Allowable Concentration, Russia, Anti-Bacterial Agents, Food standards, Food Additives, Food Safety methods, Legislation, Food standards
- Abstract
Provides the ability to use the principle of tolerance in substantiation of the maximum permissible levels (MDU) residual amounts of antibiotics of tetracycline group (ATG) in meat and dairy products. Using the data of monitoring research of food products, carried out in 2005-2011, in the system of Rospotrebnadzor was conducted analysis of the levels of tolerance of residual quantities of ATG in the meat, meat by-products, chicken eggs, milk, dairy and other products. The conclusion weas made that the Russian Federation hygienic norm MDU of ATG of meat and dairy products - 0.,01 mg/kg (SanPiN2.3.2.2804-10) - justified, consistent with the principle of tolerance and reduces the risk of negative consequences for the population.
- Published
- 2013