Nov. 28, 2007 — Several farmers have reported that goats and sheep were stolen from their farms, and residents and restaurant owners should exercise caution when purchasing meat from sources not verified by the Department of Agriculture, officials warn.
The warning comes from the departments of Agriculture and Health. About 20 to 30 goats and sheep were reported stolen territory-wide, and many of the goats had just been treated for worms, said Agriculture Veterinarian Dr. Bethany Bradford on Wednesday. Officials are concerned that people eating the meat will ingest the chemicals and become ill, she said.
The holiday season is a time when consumption of sheep, goats and pigs is at an all-time high, and it is also the time when farmers are hit hard, said Agriculture Commissioner Louis Petersen Jr.
"This is the best time of the year for farmers to make a profit, and when they've worked hard raising their animals and they are stolen, it hits them hard in the pockets," he said.
At least three farmers on St. Croix and one on St. Thomas contacted the Department of Agriculture this week to report stolen animals, Bradford said.
"Farmers medicate their animals — they are legal drugs and they have every right to use them and know when they're okay for slaughter," Bradford said. "The people killing these stolen animals do not take into consideration that there could be medication residue in the meat that could harm human beings if consumed."
Residents should purchase meat from reputable farmers or check for meat with the Department of Agriculture's blue stamp, indicating that the meat was slaughtered at its abattoir and thus certified by the U.S. Department of Agriculture.
At the abattoirs, meat inspectors check animals brought in for slaughter while they are still alive and, once slaughtered, check the meat before it is sanctioned for sale, Bradford said.
Health Commissioner Vivian I. Ebbesen-Fludd cautioned residents about purchasing possible tainted meat because they put themselves at risk for food-borne illnesses.
"Residents who feel ill after consuming meat that could possibly be tainted should seek immediate medical attention," she said.
The Health Department regulates the sale of food at restaurants territory-wide and during public events where food is sold to the public. Restaurant owners must have a food-establishment permit and employees must have a food handler's card when dealing with food for public consumption, Ebbesen-Fludd said.
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