DETECTION OF SOME INSECTICIDE RESIDUES IN MILK AND INFLUENCE OF HEAT TREATMENTS AND BACTERIAL FERMENTATION AGAINST THESE INSECTICIDES

Document Type : Original Article

Authors

1 Port-Said Lab of Food Hygiene, Department of food Hygiene, Animal Health Research Institute, Dokki,Giza, Egypt

2 Ismailia Lab Department of food Hygiene, Animal Health Research Institute, Dokki,Giza, Egypt

Abstract

Sixty buffalo's raw milk samples were analyzed for detection of
insecticides residues in Port Said governorate. The analysis revealed
that presence of organochlorine compounds (DDT, DDE, DDD,
Lindan and Dieldrin in 46.67%, 48.33%, 38.33%, 45% and 30% of
samples respectively .while organophosphorous compounds could be
detected in 21.66%, 11.66%and 8.33% for Diazinon, Malathione and
Dursban respectively. None of the milk samples exceeded the
permissible limit. Heat treatment and Bacterial fermentation for some
positive samples revealed reduction in residual percent (DDT, DDE,
Diazinon, Malathion and Dursban) .In contrast, residues of DDD
were showed slightly increased by heat treatment, while Lindan and
Dieldrin were relatively constant by heat treatment and Bacterial
fermentation. The public health importance of insecticide residues in
milk and the recommendation for eliminating the milk contamination
and safeguard the consumers against the serious effect of these
pollutants were discussed.
 

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