Released May 1, 2010
LINCOLN, Neb. — Since it was introduced, this nation's beef quality assurance program has measurably improved safety, helped reduce chemical residues in beef and given producers new models for quality production.
When the program started in the early '80s, 1 to 2 percent of beef had chemical residues of some kind. The most recent U.S. Department of Agriculture tests conducted in 2008 show chemical residues down to .00007 percent in beef cattle, said Dee Griffin, University of Nebraska-Lincoln feedlot veterinarian.
"It is now clear that educational efforts by Cooperative Extension and the beef industry over the last 10 to 15 years has paid off in measurable reductions in chemical residues in meat," said Dave Smith, UNL dairy/beef veterinarian.
--continued on University of Nebraska news
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