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1 Introduction.- 2 Control tools to assure chemical safety of meat and poultry and its derived products.- 2.1 Control of raw meats and poultry.- 2.2 Controls during processing.- 2.3 Controls of the final products.- 3 Veterinary drugs.- 3.1 Causes of concern for the presence of veterinary drugs residues in meat and poultry.- 3.2 Growth promoters.- 3.3 Antimicrobial and antibiotic drugs.- 3.4 Other veterinary drugs.- 3.5 Control of residues of growth promoters and antibiotics in meat and poultry.- 3.6 Analytical methodologies for detection of veterinary drugs.- 3.6.1. Sample preparation.- 3.6.2. Screening techniques.- 3.6.3. Confirmatory methods.- 4 Carcass disinfectants.- 5 Residues of environmental contaminants (dioxins, pesticides, heavy metals).- 6 Substances generated during the processing of meat and poultry.- 6.1 N-nitrosamines.- 6.2 Heterocyclic amines.- 6.3 Polycyclic aromatic hydrocarbons.- 6.4 Biogenic amines in fermented meats and poultry.- 6.5 Lipid oxidation.- 6.6 Protein oxidation.- 6.7 Irradiation-derived compounds.- 7 References.