chemical hazards were considered most important for the Dutch poultry meat production chain: dioxins and dioxin-like polychlorinated biphenyls (DL-PCBs), and prohibited and unauthorized veterinary drugs (mainly antimicrobial substances). The physical, chemical, or biological hazards associated with meat animals may cause the meat products to be unsafe for human consumption. Game meat is known to exhibit sporadically elevated levels of lead due to the use of lead ammunition in hunting. Processed meat usually contains much more sodium and nitrites/nitrates than unprocessed meat But many people want to avoid them anyway. Ammonia may cause irritation of the eyes and respiratory tract. Are the chemicals in fake meat harmful? This print advertisement is just one of our efforts to educate the public about the content of fake meat. Also, other veterinary drug residues, particularly in poultry products imported from non-European Union (EU) countries, are considered relevant. Chemical Hazards in Meat and Poultry Processing. Comparison of biological and chemical hazards. So if fake meat companies or their marketing surrogates tell you fake meat is natural and healthy for you and your family—make up your own mind about whether that’s true. Specific Chemical Hazards in the Meat Packing Industry include: Ammonia – may be used in meat packing plants for refrigeration. Ammonia Refrigeration. biological and chemical hazards in meat production Table 1. Food Safety; Worker Rights; In the fall of 2012, FIC began investigating USDA federal inspectors’ claims that chemicals used in slaughter and processing plants were causing serious health problems. Other heavy metals can also show slightly higher levels in game as compared to livestock meat, although there is considerable variation. Assists employers and employees in identifying and controlling the hazards associated with the operation and maintenance of ammonia refrigeration systems. The chemical hazards mentioned in this review are mostly common toxic chemicals such as heavy metals, residues of veterinary drugs, dioxin, additives and toxic substances generated during meat processing. In addition, the review also provides recommendations for future research. Additives are also introduced to improve flavour, colour and quality (tenderness, juiciness and cohesiveness). OSHA eTool. Probably not. Processed red meat differs from unprocessed meat in that it undergoes treatment to extend its shelf life (curing, smoking, salting or the addition of chemical preservatives). Complaints included burning eyes and noses, respiratory problems, headaches and more. Products to be unsafe for human consumption addition, the review also provides recommendations for research. Recommendations for future research and respiratory tract review also provides recommendations for future research cohesiveness.... 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