1. Residues, Contaminants and Adulterants By IRENE MBATIDDE

2. Definitions  Residues: A small amount of something that remains after the main part has gone or been taken or used. Drugs and chemical residues  Adulterants: An adulterant is a substance found within other substances

3. Definition….. Contaminants: Are substances that have not been intentionally added to food. These substances may be present in food as a result of the various stages of its production, packaging, transport or holding. They also might result from environmental contamination.

4. Examples ResiduesContaminantsAdulterants Drugs(Anti-biotics, steroid hormones, growth hormones) Micro-organisms(bacteria)JIK MycotoxinsHairSodium carbonate Heavy metals(Pb, Cd,CuDustFormalin Pestcides and InsectcidesRubbishWater Mud

5. Occurrence in milk Residues  None observance of drug withdraw periods  Ingestion of contaminated food stuffs  Excessive consumption of heavy metals  Poor drug management on farms Contaminants  Udder infection(Mastitis)

6. Occurrence..  The teat exterior and its immediate surroundings  The milking and milk handling equipment.  Personnel  Environment Adultrants Intetionally added to;

7. Occurrence…  Increase volume  Shelf life  Kill micro-organisms  Meet milk quality test

8. Public health hazards  Anti biotic resistance  Allergic reactions  GIT irritations

9. Control measures  Proper farm management practices  HACCP guidelines should be followed  Institute a robust milk traceability system  Grading and pricing of milk according to quality

10. Conclusion  Stringent measures must be instituted at the different levels to avoid residues, contaminants and adulterants in milk