Cooking Methods and Heating Effects on DDT in Chicken Tissues

Ritchey, S. J.; Young, R. W.; Essary, E. O.

doi:10.1111/j.1365-2621.1969.tb12091.x

Cited by 27 publications

(14 citation statements)

References 5 publications

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“…These data support the conclusions of other investigations showing that pesticide residue levels can be reduced by cooking (Ritchey et a/., 1967(Ritchey et a/., , 1969Liska et a/., 1967;McCaskey et a/., 1968). Drip from samples cooked by baking had, in general, lower levels (P < 0.01) of dieldrin than samples cooked by frying, thereby showing an inverse relationship with the dieldrin content of the cooked bacon.…”

Section: Results a N D Discussionsupporting

confidence: 90%

Dieldrin residues in bacon cooked by two methods

Mk¹,

Funk²,

Me³

1971

J. Agric. Food Chem.

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The effectiveness of curing, heat processing, and attributed to fat rendering during cooking, although cooking to reduce dieldrin residue levels in pork heat destruction, codistillation, and/or aeration may bellies was investigated. Cooked bacon contained have occurred. Losses varied among animals as 20 to 53 Z of the dieldrin originally present in the well as between cooking methods. uncured pork samples. Most of the losses were he potentials for removing chlorinated hydrocarbon pesticide residues from meats by preparative proce-T dures have received limited investigation. Studying the effectiveness of cooking methods to reduce D D T residue levels in beef, Carter et al. (1948) concluded the pesticide was not materially decomposed or lost during cooking. In contrast, McCaskey et al. (1968), Liska et af. (1967), and Ritchey et ai. (1967) have reported reductions in pesticide residue levels of many chlorinated hydrocarbons contained in chicken tissues. In general, the reductions were dependent on cooking time and/or temperature. In a later study, Ritchey et al. (1969) reported data suggesting leaching of fat during cooking was very effective in reducing pesticide residue levels.It was the purpose of this study to investigate the effectiveness of curing and cooking to reduce dieldrin residue levels in bacon. The bacon, prepared from bellies taken from animals fed known quantities of dieldrin and from an animal fed no dieldrin, was cooked by pan-frying and baking. Uncured, cured, and cooked samples, as well as drip losses, were analyzed. EXPERIMENTALSample. Immediately after slaughter the belly was removed from the right side of three crossbred York-Hampshire hogs ranging in weight from 340 to 390 lb. The 10month old, near-term pregnant hogs had been on a normal diet. During a 13-day period immediately prior to slaughter, two of the hogs received nine 1.56-g oral capsule doses of dieldrin for a total of 14.04 g, while the third hog received no dieldrin. Administration of dieldrin was randomized but no more than one dose was given in any 24-hr period. The bellies were wrapped in Saran and heavy waxed freezer paper, frozen, and stored at -20" C.Curing and Heat Processing. After defrosting for approximately 24 hr at 4 to 5' C, portions were removed from each and and from the center of each belly. These raw portions were analyzed for dieldrin content to assess the possible effect of curing and heat processing in reducing pesticide residue levels. Bellies were cured by immersion for 3 days at 4 to 5' C in a solution containing 177.54 g of sodium chloride, 45.32 g of sucrose, 1.1332 g of sodium nitrate, and 3550 ml of distilled water. Samples were agitated daily to ensure equal curing of all areas of each piece.For heat processing, a Hotpoint deck oven, model HJ225, equipped with a Honeywell Versatronik controller, was preheated to and mainttiined at 76" C i 2" with the grids set on medium and the damper closed. Water, contained in a 17 X 1 1 1 1 2 X 2lIz in. aluminum baking pan, was present Department of Food Science ...

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Section: Results a N D Discussionsupporting

confidence: 90%

Dieldrin residues in bacon cooked by two methods

Mk¹,

Funk²,

Me³

1971

J. Agric. Food Chem.

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“…The contamination of these plants is likely the result of root uptake of the breakdown products of DDT present in the soil, as opposed to aerial precipitation of DDT during IRS. Although the chicken muscle samples showed high levels of ΣDDT (median: 290 μg kg − 1 ), it has been shown that cooking of chicken could reduce the amount of DDT ingested (Ritchey et al, 1969). This aspect was not investigated in the current study.…”

Section: Water and Foodmentioning

confidence: 77%

DDT contamination from indoor residual spraying for malaria control

Dyk

Bouwman

Barnhoorn

et al. 2010

Science of The Total Environment

109

108

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a b s t r a c t a r t i c l e i n f oThe insecticide DDT is still used in specific areas of South Africa for indoor residual spray (IRS) to control malaria vectors. Local residents could be exposed to residues of DDT through various pathways including indoor air, dust, soil, food and water. The aims of this study were to determine the levels of DDT contamination, as a result of IRS, in representative homesteads, and to evaluate the possible routes of human exposure. Two villages, exposed (DV) and reference (TV) were selected. Sampling was done two months after the IRS process was completed. Twelve homesteads were selected in DV and nine in TV. Human serum, indoor air, floor dust, outside soil, potable water, leafy vegetables, and chicken samples (muscle, fat and liver) were collected and analyzed for both the o,p′-and p,p′-isomers of DDT, DDD and DDE. DDT was detected in all the media analyzed indicating a combination of potential dietary and non-dietary pathways of uptake. DV had the most samples with detectable levels of DDT and its metabolites, and with the exception of chicken muscle samples, DV also had higher mean levels for all the components analyzed compared to TV. Seventy-nine percent of participants from DV had serum levels of DDT (mean ∑DDT 7.3 μg g −1 lipid). These residues constituted mainly of p,p′-DDD and p,p′-DDE. ∑DDT levels were detected in all indoor air (mean ∑DDT 3900.0 ng m − 3 ) and floor dust (mean ∑DDT 1200.0 μg m − 2 ) samples. Levels were also detected in outside soil (mean ∑DDT 25.0 μg kg − 1 ) and potable water (mean ∑DDT 2.0 μg L − 1 ). Vegetable sample composition (mean ∑DDT 43.0 μg kg − 1 ) constituted mainly p,p′-DDT and p,p′-DDD. Chicken samples were highly contaminated with DDT (muscle mean ∑DDT 700.0 μg kg − 1 , fat mean ∑DDT 240,000.0 μg kg − 1 , liver mean ∑DDT 1600.0 μg kg − 1 ). The results of the current study raise concerns regarding the potential health effects in residents living in the immediate environment following DDT IRS.

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“…Rendering of the PCB's with the fat appears to be the major mode of removal since PCB levels expressed on a fat basis (Tables 2 and 4) were similar. Ritchey et al (1967Ritchey et al ( , 1969 had previously indicated that rendering during cooking significantly reduced chlorinated hydrocarbon pesticides in chicken.…”

Section: Resultsmentioning

confidence: 99%

“…Cooking results in substantial losses of organochlorine pesticides in chicken (Mc-Caskey et al, 1968;Morgan et al, 1972;Ritchey et al, 1967Ritchey et al, , 1969. Nevertheless, Smith et al (1973) reported that cooking produced very little loss of PCB's from chinook and coho salmon.…”

Section: Introductionmentioning

confidence: 91%

Polychlorinated Biphenyl Levels in Raw and Cooked Chicken and Chicken Broth

Zabik

1974

Poultry Science

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Drumsticks, breast pieces, thigh meat, thigh skin, and abdominal adipose tissues from hens fed Aroclor 1254 were stewed and pressure cooked. Both cooking methods resulted in similar reductions of polychlorinated biphenyls (PCB's). Cooked chicken pieces had significantly lower PCB's than did raw pieces. Rendering of PCB's with the fat appears to be the major mode of removal.Percentage recoveries calculated from the levels of 1254 found in the cooked meat and broth, as compared to that in the raw pieces varied from 60% for breast pieces to 95% for drumsticks. Except for adipose tissues which had most of the recovered PCB's in the broth, recovered PCB's were about equally divided between the cooked sample and the broth.

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Cooking Methods and Heating Effects on DDT in Chicken Tissues

Cited by 27 publications

References 5 publications

Dieldrin residues in bacon cooked by two methods

Dieldrin residues in bacon cooked by two methods

DDT contamination from indoor residual spraying for malaria control

Polychlorinated Biphenyl Levels in Raw and Cooked Chicken and Chicken Broth

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