Channel catfish (Ictalurus punctatus), rainbow trout (Oncorhynchus mykiss), and red swamp crayfish (Procambarus clarkii) were collected from 8 southern states in the United States and analyzed for 34 organochlorine, organophosphate, and pyrethroid compounds. Approximately 45% of catfish, 72% of trout, and 92% of crayfish contained no detectable residues. Most residues detected were well below action limits for fish. Chlorpyrifos, for which there is no established tolerance, was detected in catfish; however, residues of this pesticide were not detected in samples collected after the 1st year of the study. The data collected during this study further support the safety of aquaculture products.
The effects of two thermal processes and two cooking methods (broiling and microwave) on natural residues of DDT and its metabolites in beef were studied. Residue analysis was performed by aluminum oxide cleanup of fat and electron capture gas chromatography. Similar residue losses resulted from broiling, microwave preparation, and processing beef at 104°C for 342 min. Less residue loss occurred when beef was processed at 127°C for 66 min.
The reduction in residues of chlordane and toxaphene following cooking (frying, baking, and smoking) of fillets obtained from treated Channel catfish (Ictalurus punctatus) was determined. On average, cooking reduced moisture content by 17% and increased fat content by 28 to 274%. Frying reduced chlordane residues by 56 to 86% on a dry basis (db) or 84 to 92% on a percent fat basis (fb) when raw fillets were compared to cooked fillets. Baking and smoking reduced chlordane significantly less (P < 0.05) than frying with reductions in residues of 12% and 9% (db) or 30% and 33% (fb), respectively. Frying reduced toxaphene residues by 40 to 49% (db) or 65 to 77% (fb), while baking and smoking reduced toxaphene by 35% and 24% (db) or 51% and 59% (fb), respectively.
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