DDT, DDT metabolites, and other organochlorines as affected by thermal processing in three commercial cuts of lamb

Effect of home cooking processes on chlordecone content in beef and investigation of its by-products and metabolites by HPLC-HRMS/MS

Chlordecone (CLD) is a toxic organochlorine pesticide frequently used in the French West Indies until 1993, resulting in a contamination of soil and food. This study assessed the behaviour of CLD residues and CLD processing factors (PFs) during four home cooking processes: cooking in a conventional oven ("oven"), frying ("pan"), cooking in a microwave oven ("microwave") and grilling ("grill"). These four processes were applied to six types of naturally contaminated beef (kidney, liver, rib, chuck, top-sirloin and sirloin). Targeted analyses with isotopic dilution were carried out by ID-HPLC-MS/MS to determine CLD concentrations before and after each cooking process and the corresponding processing factors. HPLC-HRMS/MS was used to find potential organochlorine degradation by-products and/or CLD metabolites present in samples by target, suspect and non-target screening. Cooking processes and especially microwave cooking led to a significant decrease in the CLD contained in beef (2% < PF < 17%). Traces of 5b-hydro-CLD and of another mono-hydro-CLD were found in the uncooked liver but no CLD degradation by-product was observed in the cooked liver.

Residue levels of organochlorine pesticides in cattle meat and organs slaughtered in selected towns in West Shoa Zone, Ethiopia

Residue levels of organochlorine pesticides (OCP) in a total of 90 cattle samples comprising meat, liver and kidney collected from carcasses slaughtered in six towns in West Shoa Zone, Ethiopia, (Ambo, Guder, Ginchi, Gedo, Holeta and Tikur Inchini), have been determined. The pesticides were extracted by solid phase extraction (SPE) and quantification was carried out using gas chromatography-mass spectrometry (GC-MS). A good linearity (r(2) > 0.998) was found in the range 0.001-7.00 mg/kg for the samples studied. Most of the pesticides had recoveries in the range 81-99% and values of relative standard deviation (RSD) <7.2% for repeatability and reproducibility, showing good accuracy and precision of the method. The concentration level of the studied organochlorines followed the order: p, p' dichloro-diphenyl-trichloroethane (DDT) > endosulfan>o,p'-DDT >lindane>dieldrin>endrin>aldrin>chlorothanolin while the order of contamination in the analyzed organs was liver > kidney > meat. Heat treatment of the meat, kidney and liver samples (boiling for 90 min.) produced an overall reduction of 62.2%, 44.5%, 37.7%, 29%, 31%, 34.3% and 30.8% in lindane, o, p'-DDT, endosulfan, p, p'-DDT, chlorothanolin, aldrin, dieldrin, and endrin, respectively. Although the residual contents of the organochlorines detected in all the contaminated samples analyzed from the six cities were below the respective maximal permissible levels set by international organizations, samples from Holeta town were more contaminated and may necessitate effective monitoring as bioaccumulation of these residues may pose health problems in human beings.

Detection of cyclodiene pesticide residues in buffalo meat and effect of cooking on residual level of endosulfan

Levels of cyclodiene pesticides (aldrin, α-endosulfan, β-endosulfan, endosulfan sulfate and heptachlor) residues in muscle, liver and kidney tissues of buffalo were estimated. The effects of common cooking methods (microwave cooking, boiling, broiling and pressure cooking) on the levels of endosulfan were determined. Aldrin and total endosulfan (α-endosulfan, β-endosulfan, endosulfan sulfate) residues were found in 42.86 and 64.29% of buffalo tissue samples, with overall mean residual concentration of 0.013 and 0.055 ppm, respectively. However, the levels of these residues were well below the maximum residue limit (MRL: aldrin 0.2 ppm; endosulfan 0.1 ppm) specified by national and international regulatory bodies. Cooking of endosulfan (Endoin 35 EC) spiked meat resulted in 58.33-64.59% reduction in α-endosulfan and 55.93-61.60% reduction in β-endosulfan. Among the cooking methods, pressure cooking was most effective in reducing both α- and β-endosulfan.