Organochlorine pesticide residues in European sardine, horse mackerel and Atlantic mackerel from Portugal

Abstract

This paper reports the results for the surveillance of nine organochlorine pesticides (HCH isomers (alpha, beta, e, gamma), p,p'-DDD, p,p'-DDT, p,p'-DDE, p,p'-DDD, HCB and aldrin) in muscle of three fish species, European pilchard (Sardina pilchardus), Atlantic horse mackerel (Trachurus trachurus) and Atlantic mackerel (Scomber scombrus). Analytical methodology included n-hexane extraction, clean-up with 2% deactivated Florisil, and quantification with gas chromatography-electron capture detection (GC-ECD). The highest mean concentrations were found for p,p'-DDT in sardine and mackerel at levels of 30.1 and 109.9 microg kg(-1), respectively, and for p,p'-DDD in horse mackerel at 51.9 microg kg(-1). Three species had higher levels for S-DDT than S-HCH. The estimated daily intake of organochlorine pesticides in the three species showed that in sardine, the highest EDIs were found for aldrin, at 1.8 ng kg(-1) bw day(-1), which represents 1.8% of the acceptable daily intake (ADI), and for ss-HCH, at 4.0 ng kg(-1) bw day(-1), representing 0.4% of ADI. Lowest values were found for Atlantic mackerel. Statistical analysis to determine the differences in mean concentrations of pesticides between species, and any correlation between groups of residues related with each one of the species, was undertaken.

Effectiveness of scallop powder ice in reducing bacterial load on fresh whole fish and in the melted ice water

“…Similar results were reported in the literature (Campos, Lino, Cardoso, & Silveira, 2005; Oral et al 2008). The microbial quality and sensory attributes of sardines treated with ozonized ice slurry improved the sensory, microbiological and biochemical quality of sardines when compared with storage in conventional flaked ice (Campos et al, 2005). The fresh whole fish stored with 0.01% SP ice for 21 days was cooked (as usually do in home) with spices and evaluated the overall quality, color, freshness, and taste of the cooked fish (Table 5).…”

Analytical methods applied to the determination of pesticide residues in foods of animal origin. A review of the past two decades

“…The traditional Soxhlet extraction method has also been applied to the extraction of organochlorine pesticides from meat [4,26,37,71,80], from eggs [4], and from fish [5,48,49,51,80]. Usually either n-hexane or an n-hexane-acetone mixture was used, however, other solvent systems such as ethyl acetate [37] or acetone: DCM [4] have been sporadically used.…”

“…Through surface runoff, river inputs and atmospheric deposition, persistent pesticides have spread to every aquatic environment, entering the marine food chain [48][49][50][51][52]. Aquatic organisms such as fish and shellfish are able to accumulate pesticide residue concentrations several times higher than the surrounding water [5].…”

“…In aquaculture farms, fish feed, contaminated by pesticides, is a potential source of direct introduction into fish [53]. Consequently, fish are a major source of contamination for both top marine predators [54] and human consumers [48].…”

“…Pesticide References Class Pesticide References OCP Aldrin [3,6,[9][10][11]30,31,34,[36][37][38][39][48][49][50][51]60,75,78,80,[90][91][92][93][94]96,99] OPP Acephate [10,25,27,37,38,47,75,76,78] Azinphos-ethyl/-methyl [1,10,43,47,75,76,78,97] Chlordane (cis-/trans-) [3,6,9,11,17,28,30,34,36,…”