Feed Inspector's Manual

Total Page:16

File Type:pdf, Size:1020Kb

Feed Inspector's Manual Feed Inspector’s Manual Sixth Edition Published by Association of American Feed Control Officials Inspection and Sampling Committee © February 2017 TABLE OF CONTENTS Chapter One - Introduction ............................................................................................................ 1 Chapter Two - Safety ...................................................................................................................... 3 Chapter Three - Sampling............................................................................................................... 14 Chapter Four - Label Review........................................................................................................ 37 Chapter Five - Feed Investigations ............................................................................................... 75 Chapter Six - GMP Inspections ................................................................................................. 78 Chapter Seven - Feed Ingredients ................................................................................................... 98 Chapter Eight - VFD's...................................................................................................................101 Chapter Nine - BSE .................................................................................................................... 105 - FDA Compliance Guide 67 ............................................................................... 108 - FDA Compliance Guide 68 ................................................................................ 116 - FDA Compliance Guide 69 ................................................................................ 123 - FDA Compliance Guide 70 ................................................................................ 128 Chapter Ten - Enforcement ....................................................................................................... 133 Chapter Eleven - Drug Carryover .................................................................................................. 140 Chapter Twelve - Feed Manufacturing Techniques ........................................................................ 144 Chapter Thirteen - Toxins ................................................................................................................. 149 Chapter Fourteen - Feed Glossary ..................................................................................................... 165 Appendix A - Conversion Tables .............................................................................................. 207 Appendix B - Independent Feed Laboratories .......................................................................... 219 This manual is the compilation of many hours of work and effort by many people. Several states have shared their own manuals and resources for this project to reach completion. AAFCO, and especially the committee, wish to thank all those who have helped in updating and publishing this edition. LIMITATIONS OF USE No one manual could be the end all resource for performing inspections in the field. If one were able to be produced, it would be so large, that back support would be needed to even lift it! This manual is designed to be used as a resource by field inspectors both in the field and when preparing for inspections and regulatory work. It still must be taken only as a guide. States may have varying laws, rules, and regulations that will not be addressed by this manual. This manual was designed with the AAFCO Model Bill and rules, not one particular state’s program. Therefore, you must be sure how this manual and your state’s laws, rules, policies, and programs agree or disagree. OFFICIAL AAFCO POLICY This manual is not intended to be or replace Official AAFCO Policy. Many of the items in this manual will be consistent with wording in the AAFCO Official Publication and many will not. The only Official Policy adopted by AAFCO is contained in the Official Publication. If anything in this manual disagrees with policies outlined in that publication, the Official Publication should take precedence. SPECIAL THANKS TO: • The entire Inspection and Sampling Committee • Our Industry Liaisons • The Communication Committee for publishing the Manual • Kansas State University • AFIA • FDA Other Valuable Resources AAFCO Official Publication AAFCO/AAPFCO Professional Inspector Manual Feed Additive Compendium AFIA Red Book CFR 21 Parts 500 to 599 FDA Eureka Compact Disk FDA Bovine Spongiform Encephalopathy Interactive CD THIS MANUAL This manual is a compilation of many sources. The Inspection and Sampling Committee of AAFCO gratefully acknowledges the hard work and contributions from many states and others in preparing this manual. While it cannot be an end all to inspection, it is a valuable resource and should be referenced whenever possible. INTENT This manual is designed to provide inspectors with a comprehensive explanation of the regulatory and enforcement functions of a feed inspection program. While industry is ultimately responsible for the quality of the products they manufacture, your angecy and the U.S. Food & Drug Administration (FDA) are responsible for safeguarding the human food supply, animal and plant health and to facilitate national and international trade. INSPECTOR’S MISSION To assure that feed manufacturing facilities produce unadulterated and properly labeled feed products; To provide effective and uniform administration of the laws and rules within the agency’s jurisdiction; To promote compliance by the regulated industry through education. OBJECTIVES The objectives of a feed regulatory program are many. First and foremost is to protect the human food supply. Products must be manufactured properly, free of adulterants or contaminants, and labeled properly so that they may be used effectively and safely. Labeling is critical so that the consumer can safely, effectively and efficiently use the feed. Inspections must be performed that are representative of the activities performed by the mill and samples must be collected properly to represent the feeds that were manufactured. Education is a vital part of all regulatory programs. An inspector must also be trained to respond to consumer complaints and toxic response situations. PROGRAM EMPHASIS An effective program must reflect current concerns with the safety of animal products entering the human diet, while continuing to protect the producer and their livestock. Recognition that quality ingredients make quality feed has focused more attention on feed components and less on complete feed. Current activities are designed to support the goal that the livestock producer receives a quality product to prevent contaminant problems in milk, eggs and meat purchased by the consumer. The prime focus is on uniformity and product safety (i.e. drug, chemical and biological residues/contaminants). Programs are designed to monitor compliance with established standards through planned inspections and sampling activities to minimize potential hazards. Even in unconventional feed ingredient/feed additive areas such as pulp and paper waste, single cell proteins, poultry waste, and facilitating agents, evaluations are primarily concerned with chemical contaminants, mycotoxins and drug residues which may affect animal and human health. Directed investigations are carried out when livestock illness, death or loss of performance may be attributable to the feed, or when contaminants occurring in meat, milk and eggs may be linked to 1 Policies & Procedures INTRODUCTION Chapter 1 feed. (In addition, investigations are carried out when other government agencies detect problems such as salmonella contamination, mycotoxins or drug residues in foods, which might be feed related.) THE INSPECTOR’S ROLE As an inspector, you are a member of a regulatory team. The administrative function, the laboratory, and the work you perform, all tie to together to assure compliance with the law. As such, you are the agency’s front line representative. The way you prepare yourself and conduct yourself will either aid or hinder your mission. Inspectors are professionals. Please refer to the AAFCO Professional Agricultural Inspector’s Manual to address the professional skills necessary for efficient and effective inspection. 2 Elevators, mills, and warehouses may be potentially hazardous work environments. The sampling and inspection of commercial feed involves working in many potential hazardous situations. Since an Inspector works alone much of the time, you must assure your personal safety. Safety equipment must be on hand and used to insure maximum protection under any conditions. Be aware of the potential dangers and possible peculiarities of each establishment. A feed inspector should exercise care and use common sense at all times. Accidents may be caused by physical hazards, such as faulty equipment, or by human factors, such as complacency or haste. Accidents can be prevented by eliminating these causes and safety depends on the willingness of everyone to conform to safe practices. In addition to your established safety procedures, follow safety requirements of the facility, if more stringent. Ignorance of safety instructions is no excuse for their violation. Remember, your personal safety is more important than any sample! If you do not know the safe way to do your job, ask your supervisor for instructions! ENTERING THE PLANT Safety hazards found at elevators, mills, and warehouses
Recommended publications
  • Witola, Basis of Anthelmintic Resistance and Development Of
    9/8/2016 Basis of Anthelmintic Resistance and Novel Approaches to Development of New Efficacious Anthelmintic Drugs William H. Witola, BVetMed, MSc., Ph.D. Department of Pathobiology College of Veterinary Medicine University of Illinois at Urbana-Champaign E-mail: [email protected] Current Anthelmintics 3 Classes of anthelmintic drugs registered in the USA : 1.) Benzimidazoles • Fenbendazole, Safeguard, Panacur 2.) Macrocyclic Lactones • Avermectins: Ivermectin, Ivomec, Primectin, Privermectin • Eprinomectin: Eprinex • Doramectin: Dectomax • Milbimycins: Moxidectin, Cydectin, Quest 3.) Nicotinic Agonists • Imidothiazoles: Levamisole, Prohibit • Tetrahydropyrimidines: Morantel, Rumatel, Positive Goat Pellet, Goat dewormer, Pyrantel, Strongid Spiroindoles (Not registered in US) Amino-acetonitriles (Not registered in US ) How do anthelmintic drugs kill parasites? • Benzimidazoles (Valbazen, Safeguard): Bind to a parasite protein called β-tubulin leading to collapse of parasite skeleton structure. • Avermectin/Milbemycins (Ivomec, cydectin): Bind to proteins in throat (pharynx) of parasite leading to paralysis – parasite can’t eat anymore & dies of starvation! • Imidazothiazoles/Tetrahydropyrimidine (Levamisole, Pyrantel, Morantel): bind to acetylcholine receptors causing muscle paralysis. 1 9/8/2016 Status of Anthelmintics Efficacy Drug Host First 1st Report of Approved Resistance Benzimidazoles : Thiabendazole, Albendazole Sheep, 1961 1964 goat, Horse, 1962 1965 Imidothiazoles-tetrahydropyrimidines : Levamisole, Sheep 1970 1979 Pyrantel
    [Show full text]
  • Chemotherapy of Gastrointestinal Helminths
    Chemotherapy of Gastrointestinal Helminths Contributors J. H. Arundel • J. H. Boersema • C. F. A. Bruyning • J. H. Cross A. Davis • A. De Muynck • P. G. Janssens • W. S. Kammerer IF. Michel • M.H. Mirck • M.D. Rickard F. Rochette M. M. H. Sewell • H. Vanden Bossche Editors H. Vanden Bossche • D.Thienpont • P.G. Janssens UNIVERSITATS- BlfiUOTHElC Springer-Verlag Berlin Heidelberg New York Tokyo Contents CHAPTER 1 Introduction. A. DAVIS A. Pathogenic Mechanisms in Man 1 B. Modes of Transmission 2 C. Clinical Sequelae of Infection 3 D. Epidemiological Considerations 3 E. Chemotherapy 4 F. Conclusion 5 References 5 CHAPTER 2 Epidemiology of Gastrointestinal Helminths in Human Populations C. F. A. BRUYNING A. Introduction 7 B. Epidemiological or "Mathematical" Models and Control 8 C. Nematodes 11 I. Angiostrongylus costaricensis 11 II. Anisakis marina 12 III. Ascaris lumbricoides 14 IV. Capillaria philippinensis 21 V. Enterobius vermicularis 23 VI. Gnathostoma spinigerum 25 VII. Hookworms: Ancylostoma duodenale and Necator americanus . 26 VIII. Oesophagostoma spp 32 IX. Strongyloides stercoralis 33 X. Ternidens deminutus 34 XI. Trichinella spiralis 35 XII. Trichostrongylus spp 38 XIII. Trichuris trichiura 39 D. Trematodes 41 I. Echinostoma spp 41 II. Fasciolopsis buski 42 III. Gastrodiscoides hominis 44 IV. Heterophyes heterophyes 44 V. Metagonimus yokogawai 46 X Contents E. Cestodes 47 I. Diphyllobothrium latum 47 II. Dipylidium caninum 50 III. Hymenolepis diminuta 51 IV. Hymenolepis nana 52 V. Taenia saginata 54 VI. Taenia solium 57 VII. Cysticercosis cellulosae 58 References 60 CHAPTER 3 Epidemiology and Control of Gastrointestinal Helminths in Domestic Animals J. F. MICHEL. With 20 Figures A. Introduction 67 I.
    [Show full text]
  • NON-HAZARDOUS CHEMICALS May Be Disposed of Via Sanitary Sewer Or Solid Waste
    NON-HAZARDOUS CHEMICALS May Be Disposed Of Via Sanitary Sewer or Solid Waste (+)-A-TOCOPHEROL ACID SUCCINATE (+,-)-VERAPAMIL, HYDROCHLORIDE 1-AMINOANTHRAQUINONE 1-AMINO-1-CYCLOHEXANECARBOXYLIC ACID 1-BROMOOCTADECANE 1-CARBOXYNAPHTHALENE 1-DECENE 1-HYDROXYANTHRAQUINONE 1-METHYL-4-PHENYL-1,2,5,6-TETRAHYDROPYRIDINE HYDROCHLORIDE 1-NONENE 1-TETRADECENE 1-THIO-B-D-GLUCOSE 1-TRIDECENE 1-UNDECENE 2-ACETAMIDO-1-AZIDO-1,2-DIDEOXY-B-D-GLYCOPYRANOSE 2-ACETAMIDOACRYLIC ACID 2-AMINO-4-CHLOROBENZOTHIAZOLE 2-AMINO-2-(HYDROXY METHYL)-1,3-PROPONEDIOL 2-AMINOBENZOTHIAZOLE 2-AMINOIMIDAZOLE 2-AMINO-5-METHYLBENZENESULFONIC ACID 2-AMINOPURINE 2-ANILINOETHANOL 2-BUTENE-1,4-DIOL 2-CHLOROBENZYLALCOHOL 2-DEOXYCYTIDINE 5-MONOPHOSPHATE 2-DEOXY-D-GLUCOSE 2-DEOXY-D-RIBOSE 2'-DEOXYURIDINE 2'-DEOXYURIDINE 5'-MONOPHOSPHATE 2-HYDROETHYL ACETATE 2-HYDROXY-4-(METHYLTHIO)BUTYRIC ACID 2-METHYLFLUORENE 2-METHYL-2-THIOPSEUDOUREA SULFATE 2-MORPHOLINOETHANESULFONIC ACID 2-NAPHTHOIC ACID 2-OXYGLUTARIC ACID 2-PHENYLPROPIONIC ACID 2-PYRIDINEALDOXIME METHIODIDE 2-STEP CHEMISTRY STEP 1 PART D 2-STEP CHEMISTRY STEP 2 PART A 2-THIOLHISTIDINE 2-THIOPHENECARBOXYLIC ACID 2-THIOPHENECARBOXYLIC HYDRAZIDE 3-ACETYLINDOLE 3-AMINO-1,2,4-TRIAZINE 3-AMINO-L-TYROSINE DIHYDROCHLORIDE MONOHYDRATE 3-CARBETHOXY-2-PIPERIDONE 3-CHLOROCYCLOBUTANONE SOLUTION 3-CHLORO-2-NITROBENZOIC ACID 3-(DIETHYLAMINO)-7-[[P-(DIMETHYLAMINO)PHENYL]AZO]-5-PHENAZINIUM CHLORIDE 3-HYDROXYTROSINE 1 9/26/2005 NON-HAZARDOUS CHEMICALS May Be Disposed Of Via Sanitary Sewer or Solid Waste 3-HYDROXYTYRAMINE HYDROCHLORIDE 3-METHYL-1-PHENYL-2-PYRAZOLIN-5-ONE
    [Show full text]
  • Review Article a BRIEF REVIEW on the MODE of ACTION of ANTINEMATODAL DRUGS
    Acta Veterinaria-Beograd 2017, 67 (2), 137-152 UDK: 615.284.03 DOI: 10.1515/acve-2017-0013 Review article A BRIEF REVIEW ON THE MODE OF ACTION OF ANTINEMATODAL DRUGS ABONGWA Melanie, MARTIN Richard J., ROBERTSON Alan P.* Department of Biomedical Sciences, College of Veterinary Medicine, Iowa State University, Ames, IA 50011, USA (Received 01 May, Accepted 24 May 2017) Anthelmintics are some of the most widely used drugs in veterinary medicine. Here we review the mechanism of action of these compounds on nematode parasites. Included are the older classes of compounds; the benzimidazoles, cholinergic agonists and macrocyclic lactones. We also consider newer anthelmintics, including emodepside, derquantel and tribendimidine. In the absence of vaccines for most parasite species, control of nematode parasites will continue to rely on anthelmintic drugs. As a consequence, vigilance in detecting drug resistance in parasite populations is required. Since resistance development appears almost inevitable, there is a continued and pressing need to fully understand the mode of action of these compounds. It is also necessary to identify new drug targets and drugs for the continued effective control of nematode parasites. Key words: anthelmintic, parasite, benzimidazoles, avermectins, cholinergic, emodepside, derquantel INTRODUCTION Anthelmintics are drugs that are used to treat infections caused by parasitic worms (helminths) [1]. There are three major groups of helminths namely: nematodes (roundworms), trematodes (fl ukes) and cestodes (tapeworms). These groups of helminths are divided into two phyla; nematodes (roundworms) and platyhelminths (trematodes and cestodes) [2]. Anthelmintics either kill worms or cause their expulsion from the body, without causing any signifi cant damage to the host [3].
    [Show full text]
  • The Modern Food Dictionary
    THE MODERN FOOD DICTIONARY INGREDIENTS Definitions and many substitutions for unfamiliar THE ingredients. MODERN COOKING TERMS FOOD Do you know what the word flameproof refers to, or frenched? DICTIONARY The answers are in these pages. What’s acidulated water? What’s the difference between parboiling and blanching? What’s sansho? In this EQUIPMENT booklet are definitions for You’ll find clear descriptions some essential cooking terms that of equipment, from a bain-marie will smooth your way in the to an immersion blender. kitchen—keep it close at hand. Consider this your cooking tip sheet and food dictionary in one. TECHNIQUES What’s the difference between braising and steeping? You’ll learn the whys and hows for all kinds of cooking methods here. A B C a b Achiote [ah-chee-OH-tay] The Bain-marie [Banh- slightly musky-flavored, rusty MARIE], or water bath red seed of the annatto tree, A container, usually a roasting available whole or ground. In pan or deep baking dish, that its paste and powder form, it is is partially filled with water. called annatto and is used in Delicate foods, like custards, recipes to add an orange color. are placed in the water bath in their baking dishes during Acidulated water Water to cooking; the surrounding which a mild acid, like lemon water cushions them from the juice or vinegar, has been oven’s heat. added. Foods are immersed in it to prevent them from turning Baking stone or pizza brown. To make acidulated stone A tempered ceramic Artisanal water, squeeze half a lemon slab the size of a baking sheet into a medium bowl of water.
    [Show full text]
  • Parboiling of Paddy Rice, the Science and Perceptions of It As Practiced in Northern Ghana
    INTERNATIONAL JOURNAL OF SCIENTIFIC & TECHNOLOGY RESEARCH VOLUME 2, ISSUE 4, APRIL 2013 ISSN 2277-8616 Parboiling Of Paddy Rice, The Science And Perceptions Of It As Practiced In Northern Ghana Ayamdoo J. A, Demuyakor B, Dogbe W, Owusu R. Abstract: - Parboiling is a set of operations needed for the production of a gelatinized product. Scientifically it is a thermal treatment process done on rice and other cereals. Water and heat are two essential elements to transform the natural cereal into “parboiled” cereal. In rice, it is done to produce gelatinized or parboiled rice. Parboiling, if examined carefully has other scientific benefits beyond easy milling and reducing broken grains. Unfortunately, the technology has received little attention in terms of research as far as food processing or preservation is concern. As part of an ongoing research to assess the extent to which parboiling affect the migration of vitamin B1, a preliminary survey was conducted between October, 2012 and December, 2012 in the three northern regions of Ghana to elucidate the scientific principles behind the practice and to what extend processors understand these principles. This work also aimed at high lighting the practice so as to encourage people to adapt indigenous technologies which may have more beneficial health effects. Eighty (80) processors in the three northern regions drawn by purposive sampling methods were interviewed using structured and semi structured questionnaires. The results showed that 100% of the people engaged in parboiling business are women with over 70% of them having no formal education and therefore are unaware of any effects of parboiling on nutritional elements.
    [Show full text]
  • ·- -Pressure Pa ~Boiling
    STUDIES ON METfiODS OF PA~HOILJ ~G . ·~. •, ,~' "< ·- -PRESSURE PA ~BOILIN G. , '' i N.G;C. lENGAR, R: BHASKAR, P. DHARMARA JAN,*,• ABSTRACT .. ··;·, ,f~ . " ' 't~ A meth od of quick parboiling pf paddy has .been worked out using high pre- · ., ,ssure steam wh ich reduces the soaktng and parboiling to 1.5 hrs per batch. The process is cheap in comparison with the methods of parboilmg being carried out _;;. in this country. The method is very suita]Jle for small units located in rural areas, .. -'particularly when combined wi th boilers fired by paddy hu3k, for producing steam and power for parboiling·and drying. ·By this method, breakage of the kernels is ,,, reduced considerably. The mill eut·turn capacity of this method of parboiling is very high and ·a product with a high consumer appeal can be turned out. · Introduction ' ~ .,. ' ·.... At present a large prorortion of rice consumed in India is p1rboiled. Various methods of parboiling are used. In the household method the washed paddy is placed in an open vessel and covered with cold water to a level of 50 mm above the surface of the paddy and heated gently to simmering temperatures just below boiling point of water. This " temperature is maintained overnight. After this, the water is drained off and paddy is steamed until steam emerges at the top. Steaming is done for 5 minutes. The steamed paddy is dried under sun. The product is uniformally soaked and- well parboiled without any off odour, and has an attractive colour. In the commercially adopted, "traditional method", as followed in South !nd!a,_open_air soaking tanks pf larga capacity are used.
    [Show full text]
  • (12) STANDARD PATENT (11) Application No. AU 2015276941 B2 (19) AUSTRALIAN PATENT OFFICE
    (12) STANDARD PATENT (11) Application No. AU 2015276941 B2 (19) AUSTRALIAN PATENT OFFICE (54) Title Parasiticidal compositions comprising indole derivatives, methods and uses thereof (51) International Patent Classification(s) C07D 401/04 (2006.01) C07D 209/10 (2006.01) A01N 43/38 (2006.01) C07D 401/12 (2006.01) A01N 43/40 (2006.01) HO3K 5/04 (2006.01) A01P 15/00 (2006.01) HO3K 7/00 (2006.01) C07D 209/08 (2006.01) (21) Application No: 2015276941 (22) Date of Filing: 2015.06.19 (87) WIPO No: W015/196014 (30) Priority Data (31) Number (32) Date (33) Country 62/014,245 2014.06.19 US (43) Publication Date: 2015.12.23 (44) Accepted Journal Date: 2018.07.19 (71) Applicant(s) Merial, Inc. (72) Inventor(s) Meng, Charles;Le Hir De Fallois, Loic (74) Agent / Attorney FB Rice Pty Ltd, L 23 44 Market St, Sydney, NSW, 2000, AU (56) Related Art Spycher, S., et al. "Mode of action-based classification and prediction of activity of uncouplers for the screening of chemical inventories."(2008) SAR and QSAR in Environmental Research vol 19(5-6) page 433-463. JOHN F. POLETTO ET AL, "Synthesis and antiinflammatory evaluation of certain 5-alkoxy-2,7-dialkyltryptamines", JOURNAL OF MEDICINAL CHEMISTRY, (1973), vol. 16, no. 7, pages 757 - 765 CONDE J J ET AL, "Towards the synthesis of osteoclast inhibitor SB-242784", TETRAHEDRON LETTERS, (2003), vol. 44, no. 15, pages 3081 - 3084 WANG ET AL, JOURNAL OF FLUORINE CHEMISTRY, (2007), vol. 128, no. 10, pages 1143 - 1152 WO 2012088431 Al WO 2011060746 Al HONG X ET AL, "Photodesulfonylation of indoles initiated by electron transfer from triethylamine", TETRAHEDRON LETTERS, (2006) vol.
    [Show full text]
  • MISE EN PLACE 09 PH Labensky 861442 5/20/02 12:53 PM Page 164
    09_PH_Labensky_861442 5/20/02 12:53 PM Page 162 WHEN YOU BECOME A GOOD COOK, YOU BECOME A GOOD CRAFTSMAN, FIRST. YOU REPEAT AND REPEAT AND REPEAT UNTIL YOUR HANDS KNOW HOW TO MOVE WITHOUT THINKING ABOUT IT. —Jacques Pepin, French chef and teacher (1935–) 09_PH_Labensky_861442 5/20/02 12:53 PM Page 163 9 MISE EN PLACE 09_PH_Labensky_861442 5/20/02 12:53 PM Page 164 AFTER STUDYING THIS CHAPTER, YOU WILL BE The French term mise en place (meez ahn plahs) literally means “to ABLE TO: put in place” or “everything in its place.” But in the culinary context, it means much more. Escoffier defined the phrase as “those elementary ᭤ organize and plan your work more efficiently preparations that are constantly resorted to during the various steps of ᭤ understand basic flavoring most culinary preparations.” He meant, essentially, gathering and prep- techniques ping the ingredients to be cooked as well as assembling the tools and ᭤ prepare items needed prior to equipment necessary to cook them. actual cooking In this chapter, we discuss many of the basics that must be in place ᭤ set up and use the standard breading procedure before cooking begins: for example, creating bouquets garni, clarifying butter, making bread crumbs, toasting nuts and battering foods. Chop- ping, dicing, cutting and slicing—important techniques used to prepare foods as well—are discussed in Chapter 6, Knife Skills, while specific preparations, such as roasting peppers and trimming pineapples, are discussed elsewhere. The concept of mise en place is simple: A chef should have at hand every- thing he or she needs to prepare and serve food in an organized and efficient manner.
    [Show full text]
  • Rotisserie-And-BBQ.Pdf
    Ron Popeil's ROTISSERIE _£&BQ_ Recipe Collection No portion of this book may be reproduced by any means without permission in writing by the publisher. Printed in the Republic of Korea ISBN #0-9669118-0-6 For inquiries contact: III IN YOUR KITCHEN BOOKS™ P.O. Box 4719 • Chatsworth, CA 91313-4719 Order From 888-838-0996 Copyright © 1998 by In Your Kitchen Books. All rights reserved TABLE OF CONTENTS INTRODUCTION 11 HINTS & TIPS 15 COOKING TIMES & TEMPERATURES 16 APPETIZERS Roasted Vegetable Salsa 21 Roasted Red Bell Pepper Dip 22 Roasted Garlic Dip 23 Roasted Garlic Cheese Toasts 24 Bruschetta 25 Roasted Spicy Chicken Quesadilla Wedges 26 Roasted Eggplant Dip with Dill 27 Eggplant Caviar 28 Ron's Spicy Chicken Wings 29 Cajun Chicken Wings 30 Spicy Peanut Drummettes 31 Mahogany Chicken Wings 32 Pork Satay with Peanut Sauce 33 Tandoori Shrimp 34 Martini Shrimp 35 Breaded Sea Scallops 36 SALADS Roasted Pepper and Eggplant Salad 40 Roasted Red Potato Salad with Herb 41 Vinaigrette Chicken Caesar Salad 42 BBQ Chicken Salad 43 Southwestern Chicken Salad 44 Asian Beef Salad 46 Pork and Bean Salad 48 Tandoori Shrimp Salad with 49 Curry Vinaigrette Watercress and Scallop Salad with 50 Citrus Vinaigrette Asian Fresh Tuna Salad 51 3 RQTISSERIE BBQ Recipe Collection POULTRY Roast Chicken with Lemon Herb Rub 55 BBQ Chicken 56 Roast Chicken with Cherry Brandy Sauce 57 Teriyaki Roast Chicken 58 Garlic Basil Roast Chicken 60 Pesto Rubbed Roast Chicken 61 Oven-Fried Parmesan Chicken 62 Rosemary-Scented Chicken Breasts 63 Thai-Marinated Chicken Pieces 64
    [Show full text]
  • Parasiticides: Fenbendazole, Ivermectin, Moxidectin Livestock
    Parasiticides: Fenbendazole, Ivermectin, Moxidectin Livestock 1 Identification of Petitioned Substance* 2 3 Chemical Names: 48 Ivermectin: Heart Guard, Sklice, Stomectol, 4 Moxidectin:(1'R,2R,4Z,4'S,5S,6S,8'R,10'E,13'R,14'E 49 Ivomec, Mectizan, Ivexterm, Scabo 6 5 ,16'E,20'R,21'R,24'S)-21',24'-Dihydroxy-4 50 Thiabendazole: Mintezol, Tresaderm, Arbotect 6 (methoxyimino)-5,11',13',22'-tetramethyl-6-[(2E)- 51 Albendazole: Albenza 7 4-methyl-2-penten-2-yl]-3,4,5,6-tetrahydro-2'H- 52 Levamisole: Ergamisol 8 spiro[pyran-2,6'-[3,7,1 9]trioxatetracyclo 53 Morantel tartrate: Rumatel 9 [15.6.1.14,8.020,24] pentacosa[10,14,16,22] tetraen]- 54 Pyrantel: Banminth, Antiminth, Cobantril 10 2'-one; (2aE, 4E,5’R,6R,6’S,8E,11R,13S,- 55 Doramectin: Dectomax 11 15S,17aR,20R,20aR,20bS)-6’-[(E)-1,2-Dimethyl-1- 56 Eprinomectin: Ivomec, Longrange 12 butenyl]-5’,6,6’,7,10,11,14,15,17a,20,20a,20b- 57 Piperazine: Wazine, Pig Wormer 13 dodecahydro-20,20b-dihydroxy-5’6,8,19-tetra- 58 14 methylspiro[11,15-methano-2H,13H,17H- CAS Numbers: 113507-06-5; 15 furo[4,3,2-pq][2,6]benzodioxacylooctadecin-13,2’- Moxidectin: 16 [2H]pyrano]-4’,17(3’H)-dione,4’-(E)-(O- Fenbendazole: 43210-67-9; 70288-86-7 17 methyloxime) Ivermectin: 59 Thiabendazole: 148-79-8 18 Fenbendazole: methyl N-(6-phenylsulfanyl-1H- 60 Albendazole: 54965-21-8 19 benzimidazol-2-yl) carbamate 61 Levamisole: 14769-72-4 20 Ivermectin: 22,23-dihydroavermectin B1a +22,23- 21 dihydroavermectin B1b 62 Morantel tartrate: 26155-31-7 63 Pyrantel: 22204-24-6 22 Thiabendazole: 4-(1H-1,3-benzodiazol-2-yl)-1,3- 23 thiazole
    [Show full text]
  • AAU Institutional Repository
    ADDIS ABABA UNIVERSITY ADDIS ABABA INSTITUTE OF TECHNOLOGY SCHOOL of MECHANICAL AND INDUSTRIAL ENGINEERING THERMAL AND ENERGY CONVERSION STREAM A Thesis Submitted to AAIT for the Fulfillment of Master of Science in Mechanical Engineering (Thermal Engineering). Experimental and Numerical Study of Heat Transfer Characteristics in Traditional and Modern Cook-pot. (A Case Study on Ethiopian Cookware) By: Achamyeleh Muche Advisor: Dr. Abdulkadir Aman H. (Ass. Prof.) OCTOBER – 2018 AAU/AAiT SMIE Declaration I, the under signed, declare that this MSc thesis is my original work, has not been presented for the fulfillment of a degree in this or other university, and all sources and materials used for the thesis work is acknowledged. Achamyeleh Muche Date: _______/_______/___________Signature_____________________ This thesis work has been submitted for examination with my approval as a university advisor. Thesis Advisor Dr. Abdulkadir Aman H. (Ass. Prof.) Date: _______/_______/___________Signature_____________________ Date of submission: October 2018 MSc Thesis / cook pot’s heat transfer analysis AAU/AAiT SMIE Thesis Approval Title: Experimental and Numerical Study of Heat Transfer Characteristics in Traditional and Modern Cook-pot. (A Case Study on Ethiopian Cookware) Submitted by Achamyeleh Muche for the partial fulfillment of the requirements for the Degree of Master of Science in Mechanical Engineering (Thermal Engineering), Submitted to School of Mechanical and Industrial Engineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, Ethiopia. Advisor: Dr. Abdulkadir Aman Hassen (Ass. Prof.) Date: ____/_____/______Signature_______ Internal Examiner: Date: ___/_____/______Signature_______ External Examiner: Date: ___/_____/______Signature_______ School Dean: Dr. Yilma Tadesse Birhane (Ass. Prof.) Date: ___/_____/______Signature_______ MSc Thesis / cook pot’s heat transfer analysis AAU/AAiT SMIE Acknowledgment I would like to express my gratitude to all those who gave me the strength to complete this thesis.
    [Show full text]