Untersuchung der Rückstände von Dichlorvos (DDVP) in Wurst und Speck nach Ausbringung von Mutoxstreifen in Verkaufsräumen von Fleischereien

Abstract

The purpose of the present series of experiments was to study the DDVP residues in sausages and bacon resulting from the placement of Mutox strips in the sale-rooms of butchers' shops. After extraction from the samples, Dichlorvos was determined thin-layer chromatographically using cholinesterase inhibition. The results obtained show that neither bacon nor lard should be kept for a prolonged period in a sale-room where Mutox strips are hanging. Sausages hanged up at a distance of 1 m from the Mutox strip contained no DDVP residues.