Cadmium and lead residue control in a hazard analysis and critical control point (HACCP) environment.

@article{PaganRodrguez2007CadmiumAL,
  title={Cadmium and lead residue control in a hazard analysis and critical control point (HACCP) environment.},
  author={Doritza Pagan-Rodr{\'i}guez and Margaret M O'Keefe and Cindy Deyrup and Penny Zervos and Harry M. Walker and Alice M. Thaler},
  journal={Journal of agricultural and food chemistry},
  year={2007},
  volume={55 4},
  pages={
          1638-42
        }
}
In 2003-2004, the U.S. Department of Agriculture Food Safety and Inspection Service (FSIS) conducted an exploratory assessment to determine the occurrence and levels of cadmium and lead in randomly collected samples of kidney, liver, and muscle tissues of mature chickens, boars/stags, dairy cows, and heifers. The data generated in the study were qualitatively compared to data that FSIS gathered in a 1985-1986 study in order to identify trends in the levels of cadmium and lead in meat and… CONTINUE READING
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