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MULTIRESIDUE ANALYSIS OF PESTICIDES IN BEEF AND MUTTON SAMPLES AND STUDY ON EFFECT OF COOKING ON RESIDUAL LEVELS OF ALDRIN AND DIELDRIN

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Title MULTIRESIDUE ANALYSIS OF PESTICIDES IN BEEF AND MUTTON SAMPLES AND STUDY ON EFFECT OF COOKING ON RESIDUAL LEVELS OF ALDRIN AND DIELDRIN
Not Available
 
Creator Kiranmayi B, Krishnaiah N, Muthukumar M, Shashi Kumar M, Subhashini N and Madhava Rao T
 
Subject Organochlorines, Organophosphates, Synthetic Pyrethroids, Pesticide residues, Gas Chromatography, Cooking studies
 
Description Not Available
A study was conducted to estimate certain organochlorine (DDT, HCH and
cyclodiene compounds), organophosphorus (Methyl-Parathion, Malathion, Chlorpyrifos and
Methyl-Chlropyrifos) and synthetic pyrethroid (Cypermethrin and Deltamethrin) residues in
beef and mutton samples (40 each) collected from different regions of Andhra Pradesh by gas
chromatography (GC). The contamination levels of Organochlorine (OC) pesticides detected
in beef and mutton samples were 0.107 and 0.092 ppm for p,p’DDT- para para dichloro
diphenyl trichlore ethane, 0.086 and 0.067 ppm of p,p’DDE- para para dichlorodiphenyl
dichlore ethane, 0.077 and 0.058 ppm of p, p’DDD- para para dichloro diphenyl
dichloroethylene, 0.074 and 0.039 ppm of α HCH (hexachloro cyclo hexane), 0.058 and
0.046 ppm of β HCH, 0.081 and 0.058 ppm of γ HCH, 0.051 and 0.022 ppm of δ HCH, 0.046
and 0.031 ppm of endosulfan sulfate, 0.040 and 0.040 ppm of heptachlor, 0.037 and 0.031
ppm of heptachlor epoxide, 0.023 and 0.020 ppm of aldrin and 0.019 and 0.022 ppm of
dieldrin respectively. The levels of Organophosphate (OP) pesticide residues in beef and
mutton were 0.020 and 0.031 ppm for methyl-parathion, 0.036 and 0.034 ppm of malathion,
0.035 and 0.023 ppm of chlorpyrifos and 0.034 and 0.035 ppm of methyl-chlorpyrifos
respectively. We could not detect the selected synthetic pyrethroids in any of the meat
samples. Cooking of aldrin and dieldrin spiked beef resulted in 31.02-35.98% reduction in
aldrin and 28.91-34.60% reduction in dieldrin. Among the cooked samples, higher reduction
in the residue level was noticed in pressure cooked meat samples, followed by boiling and
microwave oven cooked samples.
Not Available
 
Date 2018-09-26T06:46:08Z
2018-09-26T06:46:08Z
2016-12-31
 
Type Article
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/7263
 
Language English
 
Relation Not Available;
 
Publisher International Journal of Science Environment and Technology