Organochlorine pesticide residues in meat and edible offals

ABSTRACT

Samples were collected from 350 carcasses of slaughtered animals [175 beef, 150 buffalo and 25 mutton]. Moreover, 200 samples of fresh and frozen livers were taken. With regard to chickens, skin, abdominal fat, liver, kidney and gizzard samples were collected from 50 carcasses. One hundred samples of fish flesh, 50 from each of Clarias lazera and Tilapia nilotica were collected. The collected samples were examined for organochlorine residue by using thin layer chromatoplate. The incidence and the detectable level of organochlorine residues were varied dependent on the species of animals, type of tissue examined as well as the degree of accumulation of these compounds. None of examined fat samples of slaughtered animals exceeded the permissible limits of DDT, while beef muscle and fat as well as buffalo fat showed high level of lindane residue. Broiler carcasses showed no detectable level of any pesticide residues, while the detectable level in laying hen carcasses did not exceed the permissible limits of aldrin and dieldrin. There is no detectable level of organochlorine residues in frozen liver as compared with fresh ones which contained low residual levels of aldrin, dieldrin, lindane and DDT. Clarias lazera contained higher level of dieldrin than other pesticide residues, while none of detectable levels of pesticides in Tilapia nilotica exceeded permissible limits. The sources of contamination to animals, chicken and fish with organochlorine pesticides were discussed