The Effects of Cooking on Chlorinated Hydrocarbon Pesticide Residues in Chicken Tissues.

Ritchey, S. J.; Young, R. W.; Essary, E. O.

doi:10.1111/j.1365-2621.1967.tb01303.x

Cited by 27 publications

(12 citation statements)

References 6 publications

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“…Drip from samples cooked by baking had, in general, lower levels (P < 0.01) of dieldrin than samples cooked by frying, thereby showing an inverse relationship with the dieldrin content of the cooked bacon. These data support the conclusions of other investigations showing that pesticide residue levels can be reduced by cooking (Ritchey et al, 1967(Ritchey et al, , 1969Liska et al, 1967;McCaskey et al, 1968).…”

Section: Resultssupporting

confidence: 91%

Dieldrin residues in bacon cooked by two methods

Mk¹,

Funk²,

Me³

1971

J. Agric. Food Chem.

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The effectiveness of curing, heat processing, and attributed to fat rendering during cooking, although cooking to reduce dieldrin residue levels in pork heat destruction, codistillation, and/or aeration may bellies was investigated. Cooked bacon contained have occurred. Losses varied among animals as 20 to 53 Z of the dieldrin originally present in the well as between cooking methods. uncured pork samples. Most of the losses were he potentials for removing chlorinated hydrocarbon pesticide residues from meats by preparative proce-T dures have received limited investigation. Studying the effectiveness of cooking methods to reduce D D T residue levels in beef, Carter et al. (1948) concluded the pesticide was not materially decomposed or lost during cooking. In contrast, McCaskey et al. (1968), Liska et af. (1967), and Ritchey et ai. (1967) have reported reductions in pesticide residue levels of many chlorinated hydrocarbons contained in chicken tissues. In general, the reductions were dependent on cooking time and/or temperature. In a later study, Ritchey et al. (1969) reported data suggesting leaching of fat during cooking was very effective in reducing pesticide residue levels.It was the purpose of this study to investigate the effectiveness of curing and cooking to reduce dieldrin residue levels in bacon. The bacon, prepared from bellies taken from animals fed known quantities of dieldrin and from an animal fed no dieldrin, was cooked by pan-frying and baking. Uncured, cured, and cooked samples, as well as drip losses, were analyzed. EXPERIMENTALSample. Immediately after slaughter the belly was removed from the right side of three crossbred York-Hampshire hogs ranging in weight from 340 to 390 lb. The 10month old, near-term pregnant hogs had been on a normal diet. During a 13-day period immediately prior to slaughter, two of the hogs received nine 1.56-g oral capsule doses of dieldrin for a total of 14.04 g, while the third hog received no dieldrin. Administration of dieldrin was randomized but no more than one dose was given in any 24-hr period. The bellies were wrapped in Saran and heavy waxed freezer paper, frozen, and stored at -20" C.Curing and Heat Processing. After defrosting for approximately 24 hr at 4 to 5' C, portions were removed from each and and from the center of each belly. These raw portions were analyzed for dieldrin content to assess the possible effect of curing and heat processing in reducing pesticide residue levels. Bellies were cured by immersion for 3 days at 4 to 5' C in a solution containing 177.54 g of sodium chloride, 45.32 g of sucrose, 1.1332 g of sodium nitrate, and 3550 ml of distilled water. Samples were agitated daily to ensure equal curing of all areas of each piece.For heat processing, a Hotpoint deck oven, model HJ225, equipped with a Honeywell Versatronik controller, was preheated to and mainttiined at 76" C i 2" with the grids set on medium and the damper closed. Water, contained in a 17 X 1 1 1 1 2 X 2lIz in. aluminum baking pan, was present Department of Food Science ...

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Section: Resultssupporting

confidence: 91%

Dieldrin residues in bacon cooked by two methods

Mk¹,

Funk²,

Me³

1971

J. Agric. Food Chem.

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“…Rendering of the PCB's with the fat appears to be the major mode of removal since PCB levels expressed on a fat basis (Tables 2 and 4) were similar. Ritchey et al (1967Ritchey et al ( , 1969 had previously indicated that rendering during cooking significantly reduced chlorinated hydrocarbon pesticides in chicken.…”

Section: Resultsmentioning

confidence: 98%

“…Cooking results in substantial losses of organochlorine pesticides in chicken (Mc-Caskey et al, 1968;Morgan et al, 1972;Ritchey et al, 1967Ritchey et al, , 1969. Nevertheless, Smith et al (1973) reported that cooking produced very little loss of PCB's from chinook and coho salmon.…”

Section: Introductionmentioning

confidence: 91%

Polychlorinated Biphenyl Levels in Raw and Cooked Chicken and Chicken Broth

Zabik

1974

Poultry Science

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Drumsticks, breast pieces, thigh meat, thigh skin, and abdominal adipose tissues from hens fed Aroclor 1254 were stewed and pressure cooked. Both cooking methods resulted in similar reductions of polychlorinated biphenyls (PCB's). Cooked chicken pieces had significantly lower PCB's than did raw pieces. Rendering of PCB's with the fat appears to be the major mode of removal.Percentage recoveries calculated from the levels of 1254 found in the cooked meat and broth, as compared to that in the raw pieces varied from 60% for breast pieces to 95% for drumsticks. Except for adipose tissues which had most of the recovered PCB's in the broth, recovered PCB's were about equally divided between the cooked sample and the broth.

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“…Fifteen White Leghorn hens, approximately 9 months of age, were fed a standard cage layer ration for 5 weeks which was contaminated with 0, 30, 45, 60, and 90 ppm FireMaster FF-I (three hens/feeding level). At the end of 5 weeks the first three groups (0, 30, and 45 ppm levels) were slaughtered.…”

Section: Pressure Cookingmentioning

confidence: 99%

“…Condensation has shown to be effective in the reduction of telodrin in milk (2), freeze-drying significantly reduced lindane, dieldrin, p,p'-DDT, and o,p'-DDT-DDD from whole eggs (3), heating skimmed milk decreased PCB residues (4), and spray-drying promoted losses of chlorinated hydrocarbon pesticides (5,6). Cooking has reduced these lipophylic compounds from such products as poultry (7)(8)(9)(10)(11), sausage patties (12), bacon (13), pork loins (14), pork muscles (15) and beef loaves with texturized soy (16). Most of the losses were attributed to fat rendering or leaching out during cooking-the more severe the rendering the greater the loss.…”

Section: Introductionmentioning

confidence: 99%

Effects of Processing and Cooking on PBB Residues

Zabik¹,

Johnson²,

Smith³

1978

Environmental Health Perspectives

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To study the effect of processing on polybrominated biphenyl (PBB) levels, milk from four dairy herds containing less than 0.3 ppm (fat basis) of physiologically incorporated PBBs was processed individually into cream, skim milk, butter, and stirred curd cheese. Pasteurized and freeze-dried whole milk, skim milk, and cream, spray-dried whole milk and skim milk, and condensed whole milk were also made. PBBs were concentrated in the high-fat products. Spray-drying reduced PBBs in whole milk and skim milk while pasteurization, freeze-drying, aging of cheese, and condensation were not effective.To study the effect of cooking on PBB levels, thigh meat, thigh skin, drumstick and breast (with skin) from half of chickens fed PBBs were analyzed raw, and pieces from the other halves were analyzed following separate pressure cooking. The level of PBBs expressed as parts per million on a sollds basis was lower in the cooked sample than in the corresponding raw piece and part of the PBBs lost were found in the drip. Recoveries of PBBs in cooked tissue and broth ranged from 68.1% in the thigh skin to 84.6% in the drumstick, with approximately two-thirds of the recovered PBBs found in the cooked meat itself. Therefore, pressure cooking resulted in a loss ranging from 36% for the drumstick to 53% for the thigh skin.

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The Effects of Cooking on Chlorinated Hydrocarbon Pesticide Residues in Chicken Tissues.

Cited by 27 publications

References 6 publications

Dieldrin residues in bacon cooked by two methods

Dieldrin residues in bacon cooked by two methods

Polychlorinated Biphenyl Levels in Raw and Cooked Chicken and Chicken Broth

Effects of Processing and Cooking on PBB Residues

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