Does Conventional, Natural And Organic Beef Differ In Incidence Of Violative Residues?
• Analyses of conventional, natural and organic beef (muscle and tissues) samples, in the study of Smith et al. (1994) revealed no violative residues • The data of the Smith et al. (1994) study revealed that it is highly unlikely that there is any difference in presence of harmful chemical residues of growth promotants, heavy metals, stress reducers, thyrostats/sulfa-drugs or pesticides in conventional, natural or organic beef. • Results of a Canadian study (Usborne, 1994) support those from US studies, suggesting that the incidence of violative chemical residues in beef produced under conventional production/management conditions is exceptionally low and not likely to be different from the incidence of such residues found in beef produced in natural beef programs. • The data of the Smith et al. (1997) study revealed that the incidence of violative chemical residues in US beef is exceptionally low, that the only violative residues of any chemical found were in livers and not in meat pe
