Reducing residues in French and Spanish meat products

06 February 2018

An ERDF-funded project is aiming to develop a new analytical system and tools for testing antibiotic residues in marketed meat in French and Spanish regions. The project will develop easy-to-use, do-it-yourself tests for antibiotic residues found in meat samples. In order to achieve accurate results, the project will also develop a reference bank of samples and new analytical tools for the better detection of residues and more accurate interpretation of the data. Around 4 000 samples will be tak

An ERDF-funded project is aiming to develop a new analytical system and tools for testing antibiotic residues in marketed meat in French and Spanish regions.

The project will develop easy-to-use, do-it-yourself tests for antibiotic residues found in meat samples. In order to achieve accurate results, the project will also develop a reference bank of samples and new analytical tools for the better detection of residues and more accurate interpretation of the data.

Around 4 000 samples will be taken from meat on sale in supermarkets in the regions of Perpignan and Toulouse in France and Bilbao, Logroño and Zaragoza in Spain.

The outcomes of this sampling, as well as the resulting recommendations, will be communicated to all stakeholders in the food chain, including farmers, supermarkets, health authorities and consumers.

The ERDF-funded project hopes that this will improve the quality control of livestock production in these regions and, ultimately, contribute to better public health standards thanks to lower levels of contamination in the future.

Author: EFE