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

Dwaipayan Sengupta; Md Wasim Aktar; Samsul Alam; Ashim Chowdhury

doi:10.1007/s10661-009-1148-6

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

Dwaipayan Sengupta, Md Wasim Aktar^*, Samsul Alam, Ashim Chowdhury

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

20 Citations (Scopus)

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 μg g^-1) and organophosphorus pesticides (0.111-0.098 μg 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 districtwise 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.

Original language	English
Pages (from-to)	37-43
Number of pages	7
Journal	Environmental Monitoring and Assessment
Volume	169
Issue number	1-4
DOIs	https://doi.org/10.1007/s10661-009-1148-6
Publication status	Published - Oct 2010
Externally published	Yes

Keywords

Contamination
DDT
Decontamination cooking
Meat
Organochlorine
Organophosphorus
Pesticides

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10.1007/s10661-009-1148-6

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title = "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 μg g-1) and organophosphorus pesticides (0.111-0.098 μg 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 districtwise 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.",

keywords = "Contamination, DDT, Decontamination cooking, Meat, Organochlorine, Organophosphorus, Pesticides",

author = "Dwaipayan Sengupta and Aktar, {Md Wasim} and Samsul Alam and Ashim Chowdhury",

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AU - Sengupta, Dwaipayan

AU - Aktar, Md Wasim

AU - Alam, Samsul

AU - Chowdhury, Ashim

PY - 2010/10

Y1 - 2010/10

N2 - 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 μg g-1) and organophosphorus pesticides (0.111-0.098 μg 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 districtwise 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.

AB - 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 μg g-1) and organophosphorus pesticides (0.111-0.098 μg 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 districtwise 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.

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KW - DDT

KW - Decontamination cooking

KW - Meat

KW - Organochlorine

KW - Organophosphorus

KW - Pesticides

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ER -

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

Abstract

Keywords

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