Vol. 476 No. 7
165 Ms O'Donnell asked the Minister for Health the steps, if any, his Department has taken to protect public health arising out of a report by the Department of Agriculture, Food and Forestry, about high levels of antibiotic residue in pork products in Ireland; and if he will make a statement on the matter. [8366/97]
Limerick East): The veterinary services of the Department of Agriculture, Food and Forestry and, where appropriate, the veterinary services operated by local authorities under the Abattoirs Act, 1988, are responsible for animal health controls as well as the pre and post mortem inspection of animals in slaughter houses. These inspections are concerned with general animal health and welfare, meat inspection and the testing of meat for the presence of antibiotics, growth promoters and other prohibited substances.
My Department, through the health boards, controls the sale of meat at retail level under the food hygiene regulations. In addition, the health boards enforce a wide range of other regulations on my behalf in respect of food additives and contaminants.
My Department has been concerned about the reports of antibiotic residues in meat. Not only can such residues induce reactions in some people, they can also have the effect of increasing resistance to medicines administered for human illness.
I understand in recent months, the pigmeat producers and processors have been made aware by my colleague, the Minister for Agriculture, Food and Forestry, that he is committed to the total elimination of antibiotic residues to ensure both full compliance with legal requirements and to allay the concerns of consumers. I have been assured the Department of Agriculture, Food and Forestry will rigorously apply the controls in this area which have recently been tightened and of which both producers and processors are by now well aware.
