STUDIES ON THE EFFECT OF DIFFERENT PROCESSING METHODS ON THE LEVELS OF PESTICIDE RESIDUES IN MILK, MEAT AND THEIR PRODUCTS
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Date
2017-01-03
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PVNR TVU
Abstract
A study was conducted to screen certain pesticide residues in beef, mutton, pork, chicken, milk and fish samples and to assess the effect of food processing methods on degradation of residue levels in natural and spiked samples. Beef, mutton and pork showed highest residues of DDT, HCH, heptachlor and aldrin, chicken for aldrin and fish for endosulfan and milk for HCH and total DDT. The presence of Dichlorvos, Dimethioate, Diazinon, chlorpyrifos, Chlorpyrifos methyl and methyl Parathion in meat, fish and milk were BDL, whereas Malathion was high in milk and methyl chlorpyrifos was present only in the milk.
The degradation (%) on pasteurization of milk in natural and spiked samples was 18.47 and 19.36, 16.08 and 14.49, 11.39 and 24.92, 8.5 and 11.70, 10.19 and 17.88, 11.76 and 28.82, BDL and 10.0, 18.18 and 13.95, 17.0 and 42.80, 4.5 and 13.32 and BDL and 16.41 of α, β, ɣ, δ, total HCH, aldrin, dieldrin, endosulfan, heptachlor, p, p’DDE and p,p’DDD respectively, on boiling it was 45.65 and 76.69,
37.22 and 43.38, 27.21 and 52.31, 34.06 and 58.43, 37.55 and 66.85, BDL and 40.58, BDL and 61.11, BDL and 36.04, 31.94 and 75.90, 39.13 and 33.72, BDL and 27.46 respectively, whereas on sterilization, it was 40.21 and 60.56, 62.93 and 65.03, BDL and 61.86, 45.90 and 70.25, 48.69 and 65.16, BDL and 71.17, BDL and 75.0, BDL and 62.44, 25.17 and 65.04, 70.88 and 71.88, BDL and 58.37 respectively. On preparation of curd, the degradation (%) from raw and spiked milk at 24 and 48 hrs incubation were (18.04,10.99) and (22.83, 31.98), (4.57,14.32 ) and (14.51,17.13), (16.45, 12.72) and (18.35, 19.97) , (7.96,12.17) and (18.63, 23.80), (13.61, 12.41) and (18.51, 24.10), (BDL, 18.02) and (BDL,24.59), (34.55, 46.15) and (42.89, 49.65) (18.36, 19.61) and (BDL, 26.82) respectively for α, β, ɣ, δ and total HCH, p, p’DDE and p,p’DDD and Heptachlor residues, whereas in Yoghurt it was (29.35, 45.5) and (BDL, 58.11), (32.17, 19.71) and (44.16, 22.26), (24.68, 21.29) and (36.70, 22.61), (26.03, 43.73) and (34.48, 44.32), (26.90, 33.72) and (40.60, 54.08), (BDL, 30.37), and (BDL, 30.93), (59.92, 56.0) and (61.24, 57.50), (11.56, 39.57) and (BDL, 39.84) respectively. Similarly in khoa and paneer preparation the degradation (%) was (34.73,75.0) and (32.58,52.52), (44.0, 60.3) and (31.16, 32.83), (35.88, 53.31) and (20.22, 24.97), (51.42, 63.90) and (67.08, 26.86), (42.74, 63.19) and (32.56, 45.72), (BDL,51.90) and (BDL,34.68), (55.36,50.09) and (76.0, 48.31), (34.48, 64.28) and (37.37, 33.51) respectively in natural and spiked samples.
The degradation (%) of OPs in spiked milk (1 ppm) for Dichlorvos, Dimethioate, Diazinon, Chlorpyrifos and methyl parathion was 82.94, 67.65, 78.08, 61.0 and 59.44 % on pasteurization, 95.05, 73.51, 48.18, 44.17 and 60.14 % on boiling and 93.73, 77.29, 80.39, 68.41 and 57.19 % on sterilization respectively. The residue level of Malathion was degraded by 40.70 and 71.10 % on pasteurization, 62.51 and 79.16 % on boiling and 60.22 and 68.0 % on sterilization in natural and spiked samples respectively. The degradation (%) in spiked curd after 24 and 48 hrs
was 93.39 and BDL, 86.19 and BDL, 83.72 and 93.69, 73.76 and 83.86, and 69.12 and 85.96 respectively for Dichlorvos, Dimethioate, Diazinon, Chlorpyrifos and methyl Parathion, whereas in yoghurt 100% degradation for Dichlorvos and Dimethioate after 24 hrs whereas 90.25 and BDL for diazinon, 76.10 and 82.81 for Chlorpyrifos, 74.42 and 83.62 for methyl Parathion after 24 and 48 hrs. The degradation of Malathion in natural and spiked after 24/48 hrs in curd was (61.37/ BDL) and (91.28/94.07) and in yoghurt it was 63.51/ 93.37 and (BDL) respectively. Khoa and paneer prepared from spiked, the degradation (%) were (BDL,42.69) for Dichlorvos, (57.36, 59.46) for Dimethioate, (56.74, 59.65) for Diazinon, (40.39, 52.99) for chlorpyrifos,( 42.95, 47.37) Malathion and (48.12, 63.90)for methyl Parathion.
The degradation (%) in beef for natural and spiked samples for α, β,ɣ δ, total HCH, aldrin, dieldrin, endosulfan, Heptachlor, p, p’DDE and p,p’DDD were 32.60 and 44.71, 15.21 and 27.57, 47.97 and 58.33, 12.37 and 57.94, 14.85 and 55.67, 57.1 and 71.79, 73.59 and 78.74, 29.87 and 40.88, 57.40 and 61.08, 53.14 and 55.4, 64.76 and 70.74 respectively on boiling, 76.08 and 89.98, 42.25 and 49.78, 67.41 and 59.14, 32.95 and 71.17, 36.81 and 72.49, 91.31 and 93.75, 81.6 and, 93.77, 54.54 and 62.89, 78.70 and 82.29, 80.32 and 78.73 and 80.13 and 85.73 respectively on pressure cooking, 78.04 and 92.35, 30.98 and 34.56, 57.18 and 58.73, 22.22 and 58.11, 26.58 and 68.32, 58.89 and 62.35, 82.30 and 91.36, 61.03 and 75.47, 60.92 and 66.05, 68.05 and 58.03 and 51.27 and 44.70 respectively on microwave oven cooking.
In mutton, the degradation (%) for α, β,ɣ δ, total HCH, aldrin, dieldrin, endosulfan, Heptachlor, p, p’DDE and p,p’DDD residues was 36.17 and 50.67, 27.76 and 45.81, 22.87 and 48.27, 13.79 and 38.0, 15.32 and 42.34, 13.50 and 36.94, 7.12 and 25.81, 15.04 and 42.03, 21.05 and 56.52, 39.62 and 51.76 and 29.50 and 45.39 respectively on boiling, 63.12 and 79.08, 56.37 and 75.25, 67.01 and 87.84,
27.58 and 75.67, BDL and 75.46, 57.38 and 93.40, 61.30 and 77.21, 66.57 and 77.68, 62.53 and 74.16, 71.21 and 75.93 and 73.53 and 71.81 respectively on pressure cooking, 60.28 and 63.72, 30.87 and 62.22, 44.66 and 59.68, 20.68 and 62.10, 91.93 and 96.40, 48.52 and 74.48, 36.99 and 62.89, 29.38 and 67.80, 60.37 and 71.33, 57.94 and 65.89 and 44.68 and 62.33 respectively on microwave oven cooking for natural and spiked samples.
In pork, the degradation (%) for α, β,ɣ δ, total HCH, aldrin, dieldrin, endosulfan, Heptachlor, p, p’DDE and p,p’DDD residues was 19.44 and 15.81, 14.98 and 26.01 14.85 and 26.70, 25.87 and 25.25, 23.71 and 20.62, 11.73 and 11.94, 14.28 and 61.94, 28.57 and 31.0, 14.08 and 48.64, 33.67 and 13.56 and 24.82 and 16.78 respectively on boiling, (58.33, 73.44), (56.19, 63.23), (46.98, 71.39), (BDL, 69.82), (60.74, 69.48), (37.43, 64.53), (BDL, 86.84), (BDL, 70.44), (BDL, 77.23 ), (81.61, 65.17 ) and ( 44.68, 65.03) respectively on pressure cooking, (42.46, 36.49), (45.53, 37.33), (37.34, 37.65), (BDL, 35.42), (50.55, 36.73), (31.84, 42.08), (28.57, 73.59), (BDL, 58.85), (22.53, 72.15), (61.0, 42.77) and (29.25, 37.63) respectively on microwave oven cooking in natural and spiked samples.
In chicken, the degradation (%) for α, β,ɣ δ, total HCH, aldrin, dieldrin, endosulfan, Heptachlor, p, p’DDE and p,p’DDD residues was 20.88 and 73.58, 23.5 and, 30.37, 29.57 and 70.48, 15.54 and 72.58, 24.13, 60.91, 49.10 and 63.62, 25.92 and 48.91, 10.25 and 25.28, 11.29 and 97.58, 35.81 and 36.79 and 8.82 and 13.90 respectively on boiling, (BDL, 77.42), ( 52.47, 74.96), (65.35 54.71), (BDL, 58.05), (73.16, 66.69), (80.53, 82.55 %), (BDL, 70.01%), ( 54.69, 73.94 %), (BDL, 94.59 %), (63.03, 61.88 %) and (BDL, 37.90 %) respectively on pressure cooking, (36.70, 77.56), (37.26, 44.80), (53.80, 41.58), (BDL, 41.32), (53.57, 51.12), (20.38, 49.02 %), (BDL, 63.72 %), (41.06, 65.11), (BDL, 94.25),(38.39, 41.36) and (14.11, 29.82 %) respectively on microwave oven cooking, (36.70, 77.56), (37.26, 44.80), (53.80,
41.58), (BDL, 41.32), (53.57, 51.12), (20.65, 45.76), (BDL, 63.75), (40.66, 63.84), (BDL, 93.87), (41.26, 40.70) and (13.52, 28.57) respectively on broiling in natural and spiked samples.
In fish, the degradation (%) for α, β,ɣ δ, total HCH, aldrin, dieldrin, endosulfan, Heptachlor, p, p’DDE and p,p’DDD residues was (14.08 and 60.01), (37.5, 49.95 ), (13.30, 78.43), (41.22, 47.98), (77.38, 59.12), (28.16, 54.55 ), (BDL and 46.59), (29.40 and 67.66), (BDL and 71.01), (35.18 and 33.01) and ( 19.07 and 31.24) respectively on boiling, (11.97 and 46.25), (35.57 and 60.51), (12.01 and 79.01), (37.41 and 44.44), (76.50 and 57.62), (29.57and 56.77), (BDL and 42.74), (30.29 and 9.09), (BDL and 67.62), (40.74 and 33.22) and (26.31 and 21.09) respectively on broiling.
The degradation (%) of OP compounds in beef on boiling, pressure cooking and microwave oven cooking was (69.81, 88.20 and 85.25 %), (66.39, 82.54 and 79.95 %), (61.94, 85.59 and 83.37 %), (57.96, 66.62 and 59.60%), (69.82, 84.32 and 72.39 %) and (61.45, 78.21 and 67.70 %) respectively for Dichlorvos, Dimethioate, Diazinon chlorpyrifos, Malathion and Methyl Parathion, in mutton it was (60.75, 85.29 and 72.66 %), (71.84, 83.94 and 69.93 %), (59.65, 84.93 and 71.44 %), (58.5, 81.75 and 70.75 %), (57.14, 80.78 and 63.30 %) and (56.14, 85.83 and 69.04 %) respectively and in pork, it was (37.12, 74.37 and 55.3%), (32.33, 73.18, and 57.98 %), (30.87, 70.5 and 56.5%), (33.33, 63.34 and 52.15 %), (39.28, 67.10 and 58.81 %), (35.90, 81.98 and 43.15 %) respectively, in spiked chicken the degradation (%) on boiling, pressure cooking, microwave oven cooking and broiling was (55.5, 85.75 73.75 and 74.0 %), (60.02, 84.70, 74.15 and 73.81), (43.72, 83.05, 71.75 and 71.18), (48.52, 82.48, 69.94 and 71.0), (53.89, 84.17 70.47 and 71.10), (45.75, 82.13, 70.61 and 71.52) respectively for the above residues, whereas in spiked fish, the degradation (%) on boiling and broiling was (47.65 and 61.71), (49.70 and 57.63), (41.0 and 50.94), (44.57 and 48.68), (62.57 and 61.10) and (39.48 and 45.92 %) respectively.