Organochlorine insecticides (DDT and heptachlor) in dry fish: traditional washing and cooking effect on dietary intake

Bhuiyan, Nurul Huda; Bhuiyan, Habibur Rahman; Ahmed, Kabir; Haque, K. M. F.; Rahim, M.

doi:10.3329/bjp.v4i1.1051

Cited by 15 publications

(15 citation statements)

References 14 publications

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“…Washing fish prior to cooking also decreases heptachlor and total DDT contents in Bombay duck, ribbon fish, shrimp, Chinese pomfret, and Indian salmon. Washing with cold water reduced the contents of heptachlor and DDT by 19.0% to 47.7% and 14.8% to 39.2%, respectively; washing with hot water resulted in higher percentages of reduction for both pesticides, reducing heptachlor and DDT by 24.3% to 63.1% and 46.3% to 80.7%, respectively (Bhuiyan and others ). The higher percentages of reduction, resulting from hot water washing, in comparison with those resulting from cold water washing, may be due to the higher solubility of lipophilic compounds in hot water and their consequent removal from the fish.…”

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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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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“…Among the adulterants/contaminants that are listed in Table 1, the main carcinogenic or cancer causing agents are formalin, coal tar, DDT, calcium carbide, sodium cyclamate, urea, cadmium, chromium, and arsenic. All of these contaminants or adulterants have been detected or reported to be present in different types of food in recent studies (Bhuiyan et al, 2009a;Uddin et al, 2011;Al-Rmalli et al, 2012;Naser et al, 2012;Mahfuz and Mahin, 2014;Nasreen and Ahmed, 2014). Occurrence of diarrhea has increased from 11 to 14% from 2011 to 2014 which could be attributed to increased water pollution and increased presence of diarrhea causing adulterants in foods such as ethylene oxide, saw dust, toxic colors shown in Table 1 (Khan, 2004;Health Bulletin, 2013Farooque, 2014).…”

Section: Public Health Perspective: Toxicity Continuummentioning

confidence: 97%

“…Though it shows clearly that ingestion through water is contributing higher compared to food intake, nevertheless intake via food has significant contribution. It is important to mention that it was assumed that 10% of the total food ingested are contaminated or adulterated whereas it has been reported that 50% of the total food ingested could be contaminated and adulterated (Khan, 2004;Bhuiyan et al, 2009a;Uddin et al, 2011;Naser et al, 2012;Ali, 2013a;Nasreen and Ahmed, 2014). Additionally, this analysis approximated that water with the contaminants found in the river/water sources are minimally treated and normally drank by the common people.…”

Section: Risk Assessment Of Contaminants and Adulterantsmentioning

confidence: 99%

“…Extensive studies on food adulteration confirm that ∼50% of the food is either adulterated or contaminated with toxic compounds (DDTs, formalin, textile dyes) or disease causing microorganisms (Dawlatana et al, 2008;Bhuiyan et al, 2009a;Uddin et al, 2011;Naser et al, 2012;Ali, 2013a;Nasreen and Ahmed, 2014). Several laws have been promulgated in Bangladesh over the years looking into food safety, nutrition and public health issues in Bangladesh such as BSTI Ordinance, 1985;Fish and Fish Products Rules, 1997;Bangladesh Pure Food Ordinance, 1959 etc.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Food Adulteration and Bio-Magnification of Environmental Contaminants: A Comprehensive Risk Framework for Bangladesh

Majed

Real

Akter

et al. 2016

Front. Environ. Sci.

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This article thoroughly investigates the severity of the prevailing environmental conditions and evaluates the resulting threats to food intake and public health in Bangladesh by establishing relationship among different contaminant transfer mechanisms to human. It describes the potential of certain contaminants to get bio-magnified through the food chain. A database was prepared on a number of contaminants in the study area that are responsible for rendering different foods vulnerable to produce long term or short-term health effects. Contaminants that have been identified in the food sources were categorized in a continuum based on their allowable daily intake. A protocol has been developed which will enable the assessment of the potential of a contaminant to bio-magnify through food chain to understand the contribution of a contaminant on different levels of food chain. The study also provides a detailed assessment of the public health risks associated with direct ingestion of adulterated foods and intake of contaminants through food chain or water intake. Their intake to human body was quantified, which provides an indication of the toxicity level of the contaminants and possible impact on human health. The traditional four steps of risk assessment technique have been employed for some model contaminants (including metals, organic contaminants, and food adulterants). Additionally, existing rules and regulations of Bangladesh were identified with possible limitations that can play significant role in controlling the food adulteration practices and concentration of contaminants in the environment and human body. Finally, a holistic approach to necessary interventions has been prescribed at policy, treatment and evaluation level to prevent the water pollution and food adulteration. Thus, a much-needed comprehensive framework is prescribed in this study to promote safety in food handling, preserve environment and improve health-based strategies in Bangladesh.

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“…Boling process is very effective in reducing DDT and heptachlor concentrations in dried fish (Bombay duck-loittya, ribbon fish-chhuri, shrimp-chingri, Chinese pomfret-rupchanda and Indian salmon-lakhua) [93]. It has been reported that frying process is effective in reducing α-HCH, β-HCH, γ-HCH, heptachlor, aldrin, heptachlor epoxide isomer B, pp′-DDE, endrin and pp'-DDT residues in commonly consumed fish (Clupea harengus L., Salmo salar L., Cyprinus carpio L., Salmotrutta m. fario L., Platichthys flesus L. and Gadus morhua L.) in Poland, and the most pronounced reduction is observed in β-HCH residues [94].…”

Section: The Effect Of Various Cooking and Freezing Processes On Contmentioning

confidence: 99%

Contaminants in Animal Products

Baydan¹,

Kanbur²,

Arslanbaş³

et al. 2017

Livestock Science

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Organic and conventional animal products may include residues of veterinary drugs and environmental contaminant. Food contaminants can cause consumer illness such as allergy, immunosuppression, cancer, teratogenicity, mutagenicity and genotoxicity. Therefore, their control is an important issue in terms of public health. In this article, information is given about contaminants such as bacterial, fungal, metal pesticides and veterinary drug that can be found in organic and conventional animal products. In addition, the effects of various cooking and freezing processes on contaminants in animal foods and their legal regulation have been mentioned.

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Organochlorine insecticides (DDT and heptachlor) in dry fish: traditional washing and cooking effect on dietary intake

Cited by 15 publications

References 14 publications

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

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

Food Adulteration and Bio-Magnification of Environmental Contaminants: A Comprehensive Risk Framework for Bangladesh

Contaminants in Animal Products

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