Concentrations of polychlorinated biphenyls (PCBs) and DDT compounds in chinook (Oncorhynchus tshawytscha) and coho (O. kisutch) salmon steaks were reduced slightly by cooking. In chinook, poaching and baking caused reductions of PCBs and pesticides of 2–8% while baking in nylon cooking bags reduced residue levels 11–16%. No significant differences in residue levels were found between chinook steaks cooked with and without skin, while steaks from the anterior halves contained less PCB and pesticide on a fat basis than steaks from the posterior halves. Analyses of a limited number of coho steaks indicated that they were lower in PCB and DDT compounds than the chinook steaks but showed no consistent pattern of reduction due to cooking method.
This study was conducted to determine whether or not fat‐soluble chlorinated hydrocarbon pesticide residues were transferred from cooking media to the food cooked. Egg noodles and rice were cooked in chicken broth contaminated with lindane, dieldrin, and DDT compounds. The data showed small amounts of each pesticide were transferred to the noodles and rice during cooking; however, some of each pesticide remained in the broth drained from the cooked noodles. Conversion of DDT to its isomers occurred during cooking. Losses of pesticides occurred during cooking, probably because of codistillation, heat destruction, or both.
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