Lindane, Dieldrin and DDT Residues in Raw and Cooked Chicken and Chicken Broth

Morgan, Karen; Zabik, Mary E.; Funk, Kaye

doi:10.3382/ps.0510470

Cited by 19 publications

(8 citation statements)

References 6 publications

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“…Compared with to aldrin, the concentration of dieldrin was lower in the control sample (4.84%), as well as in the cooked and baked samples (4.43 and 5.28%, respectively). One explanation could be the possible oxidation of aldrin to dieldrin, as already reported in the literature [10,22,23]. The lowest levels of endrin aldehyde were determined for the pasteurization combined with the warm smoking treatment (4.65%).…”

Section: Organochlorine Pesticides Weight Variability During Applied supporting

confidence: 60%

Influence of Meat Processing on the Content of Organochlorine Pesticides

Mureşan¹,

Socaci²

2015

J Food Process Technol

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The purpose of this study was to identify pathways to reduce Organochlorine pesticides (OCP) contamination, through various thermal methods used for meat processing and to establish mathematic models predictive for the influence of thermal treatments on the OCP residues content in meat. By cold smoking, a reduction of less than 1% in the OCP content was observed, while for frying, the reduction was up to 48%. Warm smoking and pasteurization as combined treatments, determined as well a reduction in the OCP content of maximum 15 and 16%, respectively. Baking reduced also the level of OCPs with a maximum of 56%. Stewing under pressure caused the most dramatic reduction in the OCP levels (up to 92%). Using the Mc Donald's polynomial regression, predictive mathematical models for the variation of OCP levels with the applied heat treatments were computed. These models allow a good selection of the appropriate industrial food processing with the ultimate goal to reduce OCP residues.

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Section: Organochlorine Pesticides Weight Variability During Applied supporting

confidence: 60%

Influence of Meat Processing on the Content of Organochlorine Pesticides

Mureşan¹,

Socaci²

2015

J Food Process Technol

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“…Stewing and pressure cooking had also been found equally effective in removal of chlorinated hydrocarbon pesticides (Morgan et al, 1972). PCB levels based on both wet weight and solids were significantly (p < 0.001) higher in the raw than in the cooked chicken pieces.…”

Section: Resultsmentioning

confidence: 97%

“…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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“…The proportion of the recovered PBB in the cooked meat is considerably higher than that found in previous studies. Recovered PCBs were about equally distributed between the cooked meats and broth (7), while only 1/4 to 1/3 of recovered lindane, dieldrin, and DDT compounds occurred in the cooked hen pieces (8). The bulkier size and higher molecular weight of the PBB molecules may contribute to a smaller proportion of the recovered material being found in the broth.…”

Section: Pressure Cookingmentioning

confidence: 98%

“…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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Lindane, Dieldrin and DDT Residues in Raw and Cooked Chicken and Chicken Broth

Cited by 19 publications

References 6 publications

Influence of Meat Processing on the Content of Organochlorine Pesticides

Influence of Meat Processing on the Content of Organochlorine Pesticides

Polychlorinated Biphenyl Levels in Raw and Cooked Chicken and Chicken Broth

Effects of Processing and Cooking on PBB Residues

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