Impact assessment and decontamination of pesticides from meat under different culinary processes.

Abstract:

:A total of 75 animals between 1.5 and 8 years old were randomly selected for the study. Of these, 57.8% were cross-bred animals and the rest were non-descript. Moreover, 61.8% of the animals under study were brought for slaughter from local sources and the rest from farm houses. Samples collected from five districts revealed contamination with traces of organochlorine pesticides (0.01-0.22 microg g(-1)) and organophosphorus pesticides (0.111-0.098 microg g(-1)). In general, all the raw meat samples possessed dichlorodiphenyltrichloroethane at the highest level. Contamination was highest in cow meat samples and lowest in chicken samples. No particular district-wise trend was obtained for the pesticides selected for analysis. Subsequent decontamination study revealed that cooking is the best option in reducing pesticide load in raw meat samples. Cooked chicken is the safest foodstuff for consumption.

journal_name

Environ Monit Assess

authors

Sengupta D,Aktar MW,Alam S,Chowdhury A

doi

10.1007/s10661-009-1148-6

subject

Has Abstract

pub_date

2010-10-01 00:00:00

pages

37-43

issue

1-4

eissn

0167-6369

issn

1573-2959

journal_volume

169

pub_type

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