Monitoring of Organochlorine Pesticide Residues in Oreochromis Niloticus Collected From Some Localities in Egypt

Abstract

Tilapia nilotica (Oreochomis niloticus) is the major fish species consumed in Egypt, particularly due to its high nutritive value, palatability and relatively low price compared with other kinds of fishes or red meat. In Egypt, tilapia fish is caught directly from river Nile or cultured in a specified aquaculture. Organochlorine pesticides (OCPs) have been extensively used in Egypt and many African countries in the past century for the control of the agricultural pests. A major character of OCPs is their persistent bio-accumulation in the environment, especially in the food chain, where they can get reach to humans. There is few reports had investigated the current scenario of OCPs contamination in fish in Egypt, particularly in Upper Egypt cities such as Sohag. Additionally, fish is consumed cooked in Egypt not raw like many Asian countries. Therefore, this study aimed at monitoring the residue levels of different OCPs in tilapia fish caught from Upper Egypt (Sohag) and compared with either that from northern part of Egypt (Damietta) or with fish cultured in a control location (Abbasa). Additionally, the effect of different cooking methods (boiling, grilling and pan-frying) on the residue levels of OCPs was investigated. The tested OCPs included pp-DDT and its metabolites pp-DDD and pp-DDE; hexachlorohexanes (HCHs) including α HCH and γ HCH; heptachlor and heptachlor epoxide; aldrin and endrin; chlordane, methoxychlor and hexachloride benzene and were detected using electron capture gas chromatography equipped with Ni63 – electron capture detector. The recorded results revealed that tilapia collected from Damietta had the highest incidence of OCPs’ contamination (75%), over than that collected from Sohag (60%) compared to control value (35%). All examined samples had OCPs residues within the maximum permissible limits (MPLs) set by world health organization. Pan-frying had the highest reduction effect on the OCPs’ residues followed by grilling and boiling. The public health significance of the examined OCPs was also discussed.