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

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

doi:10.1007/s10661-009-1148-6

Cited by 20 publications

(13 citation statements)

References 7 publications

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“…Compared with to aldrin, the concentration of dieldrin was lower in the control sample (4.84%), as well as in the cooked and baked samples (4.43 and 5.28%, respectively). One explanation could be the possible oxidation of aldrin to dieldrin, as already reported in the literature [10,22,23]. The lowest levels of endrin aldehyde were determined for the pasteurization combined with the warm smoking treatment (4.65%).…”

Section: Organochlorine Pesticides Weight Variability During Applied supporting

confidence: 61%

“…Therefore, it is important to reduce levels of OCPs in food of animal origin. Studies on the influence of thermal processing of foods contaminated with OCP residues have showed this treatment as being the determining factor for their significant decrease through food processing [5][6][7][8][9][10][11]. Thus, thermal treatments, such as frying, baking, grilled, boiling and microwave cooking were the best options to reduce the pesticide load in raw meat [12][13][14][15][16][17].…”

Section: Introductionmentioning

confidence: 99%

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Influence of Meat Processing on the Content of Organochlorine Pesticides

Mureşan¹,

Socaci²

2015

J Food Process Technol

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The purpose of this study was to identify pathways to reduce Organochlorine pesticides (OCP) contamination, through various thermal methods used for meat processing and to establish mathematic models predictive for the influence of thermal treatments on the OCP residues content in meat. By cold smoking, a reduction of less than 1% in the OCP content was observed, while for frying, the reduction was up to 48%. Warm smoking and pasteurization as combined treatments, determined as well a reduction in the OCP content of maximum 15 and 16%, respectively. Baking reduced also the level of OCPs with a maximum of 56%. Stewing under pressure caused the most dramatic reduction in the OCP levels (up to 92%). Using the Mc Donald's polynomial regression, predictive mathematical models for the variation of OCP levels with the applied heat treatments were computed. These models allow a good selection of the appropriate industrial food processing with the ultimate goal to reduce OCP residues.

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Section: Organochlorine Pesticides Weight Variability During Applied supporting

confidence: 61%

Section: Introductionmentioning

confidence: 99%

Influence of Meat Processing on the Content of Organochlorine Pesticides

Mureşan¹,

Socaci²

2015

J Food Process Technol

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“…With regard to meat, Sengupta and others () suggested that autoclaving meat, which is cooking meat under pressure, is preferable to baking it, because the former confers a greater degree of steam penetration, which is more efficient at reducing the concentrations of total HCH, total DDT, endosulfans, dimethoate, and malathion in chicken, cow, and goat meat. Cooked chicken meat shows a higher reduction in the levels of pesticides comparing with those in cooked cow and goat meat.…”

Section: Impact Of Cooking On Agrochemical Contaminants Present In Mementioning

confidence: 99%

Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants

Sobral

Cunha

Faria

et al. 2018

Comp Rev Food Sci Food Safe

100

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Meat and fish are muscle foods rich in valuable nutrients, such as high-quality proteins, vitamins, and minerals, and, in the case of fish, also unsaturated fatty acids. The escalation of meat and fish production has increased the occurrence of pesticide and antibiotic residues, as result of pest control on feed crops, and antibiotics used to fight infections in animals. Meat and fish are usually cooked to enrich taste, soften texture, increase safety, and improve nutrient digestibility. However, the impact of cooking on nutritional properties and formation of deleterious compounds must be understood. This review summarizes studies, published in the last decade, that have focused on how domestic cooking affects: (i) composition of nutrients (protein, fatty acids, vitamins, and minerals); (ii) antibiotic and pesticide residue contents; and (iii) the formation of cooking-induced contaminants (heterocyclic aromatic amines, polycyclic aromatic hydrocarbons, and thermal degradation products of antibiotics and pesticides). Cooking affects the nutritional composition of meat and fish; frying is the cooking method that causes the greatest impact. Cooking may reduce the pesticide and antibiotic residues present in contaminated raw meat and fish; however, it may result in the formation of degradation products of unknown identity and toxicity. Control of cooking time and temperature, use of antioxidant-rich marinades, and avoiding the dripping of fat during charcoal grilling can reduce the formation of cooking-induced contaminants.

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“…Almost every person is or has been exposed to OP insecticides in their home or work environment or as trace dietary contaminants (Casida and Quistad 2004;Sengupta et al 2010). Children of pesticide workers may be exposed through occupational sources (storage of working equipment in the house, contamination of clothes, etc.).…”

Section: Introductionmentioning

confidence: 99%

Organophosphate pesticide environmental exposure: analysis of salivary cholinesterase and carboxilesterase activities in preschool children and their mothers

Bulgaroni

Rovedatti

Sabino

et al. 2011

Environ Monit Assess

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A pilot study was conducted to evaluate the usefulness of salivary cholinesterase and carboxylesterase as biomarkers of exposure to environmental organophosphate pesticides. Ninety samples were obtained from women and 62 samples from their preschool-aged children who live near an agricultural area of the Upper Valley of the Negro River (Patagonia, Argentina) where pesticides are applied 6 months a year. Each participant donated two samples under similar conditions: one in the pre-exposure period and another during the pulverization period. Demographic information, potential confounders, and risk behaviors were registered. Active or passive smoking had no effect on these enzyme activities in either group. During the pulverization period, cholinesterase activity was not detectable in 76% of the children's samples and 23% of the mothers' samples. Comparing samples collected during the pulverization period with respect to the pre-pulverization period, the average mother and child cholinesterase activity decreased by 65.7% (p < 0.001) and 85.8% (p < 0.001), respectively. Also, mother and child carboxylesterase activity decreased by 27.5% (p < 0.001) and 41.9% (p < 0.01), respectively. Child carboxylesterase activity in the pulverization period was associated to the habit of eating dust outdoors (p < 0.01). The most frequent inhibition levels observed for cholinesterase and carboxylesterase activity were between 70-100% and 0-29%, respectively, in both groups studied. This shows that at the same level of exposure, cholinesterase was more sensitive to inhibition than carboxylesterase. Therefore, carboxylesterase might more properly reflect the degree of environmental organophosphate exposure and may have potential as a novel tool for biomonitoring.

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

Cited by 20 publications

References 7 publications

Influence of Meat Processing on the Content of Organochlorine Pesticides

Influence of Meat Processing on the Content of Organochlorine Pesticides

Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants

Organophosphate pesticide environmental exposure: analysis of salivary cholinesterase and carboxilesterase activities in preschool children and their mothers

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