Monitoring of milk and dairy product samples of various brands from different cities in Maharashtra, India, was carried out to determine if there is any contamination due to organochlorine pesticide residues. The measurements were made using a gas chromatograph-electron capture detector system. Trace levels of DDT and HCH were detected in the samples. Total HCH levels in milk and milk product samples were lower than total DDT levels, which could be attributed to earlier extensive antimalaria sanitary activities. Butter had higher levels of DDT than cheese and milk powder. All levels of organochlorine pesticide residues in milk and milk products were well below the maximum permissible limits given by the FAO/ WHO. More importantly, as compared with an earlier report, present levels of the contaminants are substantially lower, which indicate the gradual phase out of these compounds.

Under a multicentre study conducted by the Indian Council of Medical Research, 2205 samples of dairy milk were collected from rural and urban areas of 12 states representing different geographical regions of India. These samples were analysed for residues of DDT and different isomers of HCH by gas-liquid chromatography. Analytical quality assurance between various participating laboratories was ensured through analysis of check samples. The residues of DDT and HCH were detected in more than 80% of samples analysed. Concentrations of DDT residues, alpha-HCH, beta-HCH, gamma-HCH and delta-HCH exceeded their maximum residue limits prescribed by the Ministry of Health and Family Welfare of the Indian Government in 37, 21, 42, 28 and 4% of the samples, respectively. Median values of DDT and HCH found in dairy milk in India were more than the corresponding values reported from most other countries. The results showed significant variations in the incidence as well as level of these contaminants in dairy milk from different regions of the country.

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Purpose The purpose of this study is to develop chicken powder (CP) incorporated fried chicken vermicelli and to evaluate the collective effect of rosemary and betel leaf extracts (RE+BE) in developed products, on the performance of storage study parameters. Design/methodology/approach Two different groups were made from developed products: the first control group without RE+BE incorporated and the second group treated with RE+BE (1:1). Various chemical, microbiological and sensory parameters of both groups were evaluated at intervals of 15 days up to 60 days of storage. Findings RE+BE incorporation had significantly improved (p < 0.01) the thiobarbituric acid reactive substances (TBARs), free fatty acid (FFA) and tyrosine value as compared to control. TBARs value of RE+BE treated product remained lower (0.23 ± 0.08 to 0.65 ± 0.07) than the control (0.25 ± 0.06 to 0.83 ± 0.05). Similarly, RE+BE treated product had significantly (p < 0.04) lower total plate count (TPC), Staphylococcus count (SC) and significantly (p < 0.01) lower yeast and mold count than control. Likewise RE+BE incorporation significantly (p < 0.01) improves sensory score (texture, flavor and overall acceptability except for appearance) of the product. RE+BE treated sample at the 60th day had a higher overall acceptability score (6.3 ± 0.8) than the score of control at the 45th day (6.1 ± 0.9). Research limitations/implications A shelf-stable meat product can be made by chicken powder incorporation in the gram flour and a combination of rosemary and betel leaf extracts may be used to improve the shelf-life of meat products. Practical implications A shelf-stable meat product can be made by chicken powder incorporation in the gram flour and a combination of rosemary and betel leaf extracts may be used to improve the shelf-life of meat products. Originality/value RE+BE incorporation into chicken vermicelli improved chemical (TBARs, FFA content and Tyrosine value), microbiological (TPC, Staphylococcus count and yeast and mold count) and sensory (flavor, texture and overall acceptability) parameters of chicken vermicelli during 60-day storage.

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