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.

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