Occurrence of Organochlorine Pesticides (OCPs) Residues in Farmed and Wild Fish in Bangladesh and Implications for Human Health

Review of scientific literature on available methods of assessing organochlorine pesticides in the environment

“…Ultrasonication for maize [ 48 ], pressurized solvent extraction for egg and Soxhlet extraction with column cleanup have been reported for fruits and vegetables, cheese, yoghurt, fish, meat, cereal, pulses, maize and air samples [ [49] , [50] , [51] ]. The Quick Easy Cheap Effective Rugged and Safe (QuEChERS) [ 52 ], solid phase microextraction (SPME) [ 13 ], and soxhlet extraction have all been used to remove OCPs from fish samples. The multiclass or multiresidues analysis of various pesticide residues in fruits and vegetables has made extensive use of QuEChERS [ 53 ].…”

“…Three alternative techniques, including S/N, calibration curve slope (CCS), and laboratory fortified blank (LFB), were used to estimate the LOD and LOQ and consequently LFB showed a lower value [ 18 ]. The suggested values for LOD and LOQ are 3σ and 10σ, respectively [ 17 ], however S/N greater than 3 and 10 for LOD and LOQ respectively, are rampantly used [ 19 , 52 , 257 ]. Instrument detection limits (IDLs) identified as 3(S/N) were substituted for substances that were not detected in the blank samples.…”

“…Then it was raised to 300 °C at 20 °C/min and held for 5 min” [ 282 ] Fish 8 0.01–0.43 0.02–1.3 72–115 <25 GC-MS: “temperature program 80 °C for 2.5 min; then 20 °C/min ramp to 180 °C followed by 5 °C/min ramp to 230 °C and 35 °C ramp to 300 °C (held for 7 min). Total run time was 26.5 min” [ 52 ] Fish MDL: 0.001 GC-ECD: “oven temperature: 260 °C starting from 0 to 180 °C for 0.3 min and continued at 5 °C/min to 220 °C, held for 12 min, and continued at 5 °C/min to 260 °C″ [ 334 ] Fish 10 0.12 0.40 internal standards:78-95 GC-ECD: “The furnace temperature was programmed as follows: 70 °C held for 2 min, ramp at 25 °C/min to 180 °C, held for 1 min, and finally, ramp at 5 °C/min to 300 °C. RT 31.4” [ 277 ] Fish 9 Ave: 124 GC-MS: “the oven temperature program started at 40 °C which lasted for 2 min, then was increased in turn at 10, 5, and 10 °C/min to 100, 260 and 300 °C respectively, and kept for 10 min” [ 335 ] Fish 18 0.06–0.45 0.25–1.45 88.7–99.3 3.9–9.4 GC-MS RT: “10.145–20.941 min” [ 336 ] Fish 8 0.042–0.179 0,14–0.60 75.6–124 0.61–3.96 GC-MS: “the oven program was set at 110 °C for 1 min, increased to 220 °C at 10 °C/min, to 300 °C at 5 °C/min where it was held for 10 min” [ 337 ] …”