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Local Scientists say antibiotic residue is present in the muscle of broiler chickens Print E-mail
Sample Type Sample no.
Retailer
Producer
µg/kg (Sample) Tet
EU/ SA Limits
Supermarket Sample
C1 Checkers Tydstroom
130.8 Above EU limit
Supermarket Sample
C2 Checkers Country Fair 89.6  
Supermarket Sample
C3 Checkers Country Fair
92.4
 
Supermarket Sample
C4 Checkers Rainbow
154.0
Above EU limit
Supermarket Sample
C5 Checkers Rainbow 310.0
Above SA&EU limit
Supermarket Sample
C6 Shoprite
Rainbow
173.2
Above EU limit
Supermarket Sample
C7 Shoprite Tydstroom 130.8
Above EU limit
Supermarket Sample
C8 Shoprite Country Fair 106.8
Above EU limit
Supermarket Sample
C9 Shoprite Country Fair
86.0
 
Supermarket Sample
C10 Shoprite Country Fair
55.6  
Informal Market Sample
 A Informal
Unknown
27.2  
Informal Market Sample
 B Informal Unknown 22.0  
Informal Market Sample
 C Informal Unknown 98.0
 
Informal Market Sample
 D Informal Unknown 95.2
 
Informal Market Sample
 E Informal Unknown 18.8
 
Informal Market Sample
 F
Informal Unknown 9.2
 
Informal Market Sample
 G Informal Unknown
14.0
 
Informal Market Sample
 H Informal Unknown 39.2
 
Informal Market Sample
 I Informal Unknown 49.2
 
Informal Market Sample
 J Informal Unknown 46.8  
           
Click here to read pages 4 & 5 of Animal Voice for further info on this topic
 
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Water Footprint

On World Water Day (22nd March) and on every other day, for that matter, we need to remember that meat-eating carries a giant water footprint.
Did you know? It takes 13 million litres of water to raise and convert one cow or ox into meat!
Did you know? To produce one portion of beef (250g) requires the same amount of drinking water that one person needs (at one litre a day) for 34 years of life!
For further info, go to: http://www.waterfootprint.org/