safefood issues best practice guidelines on nicarbazin residues to poultry producers

16 February, 2006. safefood has issued a practical set of best practice guidelines on Nicarbazin1 residues to over 2,000 poultry producers throughout the island of Ireland. The guidelines have been developed to facilitate the elimination of Nicarbazin residues in poultry products.

Speaking earlier today, Dr. Thomas Quigley, Director of Food Science, safefoodsaid, “The levels of Nicarbazin residues found in broiler liver samples were above recommended residue limits. Nicarbazin residues should not be present in poultry products.  While there is no evidence to cause consumer concern, it’s apparent that there is room for improvement with on-farm poultry feed management to ensure these residues are eliminated. These guidelines are a move towards addressing the gaps in this area.

safefoodhas been working very closely with the poultry producers on this issue and the industry have welcomed the guidelines as a practical resource for both poultry producers and poultry feed manufacturers.  The good practice measures described in these guidelines, once implemented, should significantly reduce the risk of Nicarbazin residues in poultry meat at slaughter”, he continued.

The safefood guidelines cover a number of aspects of feed management including;

  • Feed System Cleaning
  • Feed Bin Management
  • Feed Deliveries
  • Feed Usage
  • Production Records
  • Information

A copy of the leaflet is available on request from safefood1850 40 45 67.

Ends

For further information please contact

Andrew Hyland or Niamh Burdett    
WHPR        
Tel: 01 6690030       

Or

Fiona Gillian
Safefood 
Tel: (01) 448 0600


Editor’s Notes

  • 1Nicarbazin is an authorised feed additive for poultry and is used to prevent coccidiosis in intensively reared poultry. A five day withdrawal period applies.
  • Coccidiosis is a parasitic disease which is a common disease in poultry. It is characterised by droopiness, paleness of the comb, diarrhea and occasionally blood in the droppings. The death from coccidiosis in both chicks and adult poultry can be quite high.
  • The Joint FAO/WHO Expert Committee on Food Additives  (JEFCA) set a maximum residue limit (MRL) of 200 ppb in poultry.