Subject: T Technology (General)
Year: 2019
Type: Article
Type: PeerReviewed
Title: AN OVERVIEW IN THE REGION REGARDING DIFFERENT TOXIC RESIDUES IN THE PRODUCTS OF ANIMAL ORIGIN AND FUTURE COOPERATION POSSIBILITIES FOR A BETTER FOOD SAFETY
Author: Mavromati, Jani
Author: Shaqiri, Lulzim
Abstract: The objectives of this presentation are focused to identify some potential risk of food safety from different residues in animal products for public consumption. This paper is a brief review of Albanian scientific publications of the recent years. Some papers are in cooperation with authors from Pristina and Tetovo. The purpose of the paper is the interdisciplinary regional future cooperation to strengthen food safety according to the veterinary law with the main target to minimize public health risks. There are studies of authors from Albania, Kosovo and Tetovo (North Macedonia) on different issues like antibiotics residue in milk, the concentration level of heavy metals in fish, contamination of aflatoxins in dairy cow feed and milk, the residue of hormones in animal tissues and contamination of honey from pesticides. The above results of different scientific publications of the recent years and the different analyses in the national plan of residue monitoring in the Institute of food safety and veterinary in Albania, showed that we have a small number of samples over the Maximum Residue Level (MRLs) according to the European Union Regulation and still it causes a risk for public health. We need continuously scientific monitoring of the situation and update of public information.
Publisher: Faculty of Food Technology and Nutrition - University of Tetova
Relation: https://eprints.unite.edu.mk/375/
Identifier: oai:eprints.unite.edu.mk:375
Identifier: https://eprints.unite.edu.mk/375/1/2.pdfIdentifier: Mavromati, Jani and Shaqiri, Lulzim (2019) AN OVERVIEW IN THE REGION REGARDING DIFFERENT TOXIC RESIDUES IN THE PRODUCTS OF ANIMAL ORIGIN AND FUTURE COOPERATION POSSIBILITIES FOR A BETTER FOOD SAFETY. International Journal of Food Technology and Nutrition, 2 (3-4). pp. 15-19. ISSN 2671-3071
