Evaluation of organochlorine pesticide (OCP) residues in meat and edible organs, Iran
2019
Naseri, Kobra | Miri, Mohammadreza | Zeinali, Mohamad | Zeinali, Tayebeh
Organochlorine pesticides (OCPs) are a more persistent and lipophilic group of insecticides. The present study aims to evaluate the residues of OCPs in meat, liver, and kidney of the cattle and sheep. A total of 54 samples were obtained from butcheries and local markets in Birjand, east of Iran. The residual contents of aldrin; dieldrin; dichlorodiphenyltrichloroethane; and its metabolites (DDTs), endosulfan isomers, endrin, hexachlorocyclohexane isomers (HCHs), heptachlor, heptachlor epoxide, chlordans, methoxychlor, and hexachlorobenzene (HCB), were analyzed in all samples. OCP residues were extracted by using the QuEChERS technique and quantified by gas chromatography-mass spectrometry (GC-MS). All of the analyzed OCPs were lower than the detection limit. The findings showed that meat and edible organs marketed in this region enjoyed a good status in terms of the residues of OCP. Monitoring of pesticide residues in meat and edible organs is necessary from the public health point of view.
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