FDA rule change allowed more progesterone residues in meat in 2011

[Emily]

FDA?s animal-drug rule amendment allows more progesterone residues in meat

According to the Federal Register notice, ?Progesterone is approved for use in subcutaneous implants used for increased rate of weight gain in suckling beef calves and steers and in vaginal inserts used for management of the estrous cycle in female cattle and ewes.?

http://www.gpo.gov/fdsys/pkg/FR-2011-09-19/pdf/2011-23867.pdf

PART 556?TOLERANCES FOR
RESIDUES OF NEW ANIMAL DRUGS
IN FOOD
■ 1. The authority citation for 21 CFR
part 556 continues to read as follows:
Authority: 21 U.S.C. 342, 360b, 371.
■ 2. Revise ? 556.540 to read as follows:
? 556.540 Progesterone.
(a) [Reserved]
(b) Tolerances. Residues of
progesterone are not permitted in excess
of the following increments above the
concentrations of progesterone naturally
present in untreated animals:
(1) Cattle and sheep?(i) Muscle: 5
parts per billion (ppb).
(ii) Liver: 15 ppb.
(iii) Kidney: 30 ppb.
(iv) Fat: 30 ppb.
(2) [Reserved]
(c) Related conditions of use. See
?? 522.1940 and 529.1940 of this
chapter.
Dated: September 13, 2011.
Bernadette Dunham,
Director, Center for Veterinary Medicine.
[FR Doc. 2011?23867 Filed 9?16?11; 8:45 am]
BILLING CODE 4160?01?P

Progesterone was the hormone most resistant to cooking inactivation in this study:

http://publications.qu.edu.sa/ojs/index.php/agriculture/article/view/450

Effect of Cooking Method on the Residues of Natural Sex Steroid Hormones in Local and Imported Meats and Meat Products in Al-Qassim Region
Mostafa M. Zeitoun, Samir M. Ahmed

Abstract

Meat importation and fast food restaurant chains in Saudi Arabia have been increased in the recent decades to meet the increased demand and change of the lifestyle in the country. Public fear of the hormonal residues in imported meats and chicken has motivated the researchers to monitor the levels of the three natural sex steroid hormones in raw meats and to investigate the effect of cooking method on these residues. Thirty three fresh and processed red meat and chicken samples of local and imported origin were purchased from the local market. Six methods of cooking were applied to test their effects on the levels of estradiol 17- (E2), progesterone (P4), and testosterone (T) residues in meat samples. MeanE2 residue was found to be higher (p<0.01) in imported (132.2 ? 6.8 ng/kg) than in local (104.6 ? 5.9ng/kg) meats. Contrariwise, T levels were not statistically different (p>0.05) in imported (1.98 ? 0.08μg/kg) than in local (1.82 ? 0.09 μg/kg) meats. Also, P4 residues were not different (p > 0.10) in imported (3.28 ? 0.27 μg/kg) than in local (2.84? 0.08 μg/kg) meats. Cooking method exhibited significant effect on the E2 and T but not on P4 residues in meat. Cooking by grill, microwave and oven surpassed frying, boiling and pressure in reducing the hormonal residues in various meats. Grill,microwave and oven reduced T residues by 29, 23 and 19% of that found in raw non cooked meats,respectively. Also, these three methods significantly (p<0.01) reduced E2 residues by 27-47% of its counterparts in non cooked meats. However, grill was found to be the sole cooking method that reduced(p<0.01) P4 residues in meats, the level of reduction approached 31% of that found in raw non cooked meats. There were no significant differences between the raw and processed meats in their contents of the three hormones. Although quite increases of the three tested hormones were found in the imported meats and chicken, these increases still comply with the safety allowable levels set by the American FDA and WHO guidelines. Moreover, microwaving, grilling or cooking in oven were the best cooking methods to minimize the hormone residues in meats.Key words: Meat, estradiol 17-, progesterone, testosterone, cooking method.