Organochlorine pesticide residues in raw and grilled freshwater fish (Oreochromis niloticus) collected from various locations along the Nile basin in Egypt

Review of scientific literature on available methods of assessing organochlorine pesticides in the environment

“…Total run time was 26.5 min” [ 52 ] Fish MDL: 0.001 GC-ECD: “oven temperature: 260 °C starting from 0 to 180 °C for 0.3 min and continued at 5 °C/min to 220 °C, held for 12 min, and continued at 5 °C/min to 260 °C″ [ 334 ] Fish 10 0.12 0.40 internal standards:78-95 GC-ECD: “The furnace temperature was programmed as follows: 70 °C held for 2 min, ramp at 25 °C/min to 180 °C, held for 1 min, and finally, ramp at 5 °C/min to 300 °C. RT 31.4” [ 277 ] Fish 9 Ave: 124 GC-MS: “the oven temperature program started at 40 °C which lasted for 2 min, then was increased in turn at 10, 5, and 10 °C/min to 100, 260 and 300 °C respectively, and kept for 10 min” [ 335 ] Fish 18 0.06–0.45 0.25–1.45 88.7–99.3 3.9–9.4 GC-MS RT: “10.145–20.941 min” [ 336 ] Fish 8 0.042–0.179 0,14–0.60 75.6–124 0.61–3.96 GC-MS: “the oven program was set at 110 °C for 1 min, increased to 220 °C at 10 °C/min, to 300 °C at 5 °C/min where it was held for 10 min” [ 337 ] fish 14 2–6 75–144 <20 GC-MS/MS: “Splitless, the oven temperature program was as follows: 70 °C for 3 min, up to 150 °C at a rate of 50 °C/min, up to 200 °C at a rate of 3 °C/min maintained for 1 min, up to 280 °C at a rate of 20 °C/min maintained for 5 min and finally, up to 310 °C at a rate of 40 °C/min maintained for 4 min” [ ...…”

Effects of Organochlorine Pesticide Residues in Maternal Body on Infants

“…Cooked chicken is the safest food to eat ( 188 ). Heat-treated fish can also effectively reduce the level of OCPs residues ( 95 ). Milk is an ideal solvent for fat-soluble OCPs.…”

“…In addition to contamination of dairy products through the animals themselves, a major source of dairy contamination may be the presence of OCPs such as HCH and DDT in dry and green feeds ( 19 ).Untreated agricultural wastewater (including pesticides, etc.) released into the water may cause the accumulation of organochlorines, leading to pollution of the aquatic ecosystem ( 95 ). At the same time, it also led to the pollution of aquatic organisms such as fish and shrimp.…”

“…β-HCH, δ-HCH, p’- DDT, p’- endosulfan, HCB, p,p’- DDT, cis-chlordane and methoxychlor in breast milk of fish-eating mothers are generally higher than that of mothers who do not eat fish ( 32 ). Studies have also found that heat treatment of fish, especially grilling, can reduce the level of OCPs residues in fish ( 95 ). The reason for this may be that the heat treatment causes changes in the lipid content of fish meat, which eventually leads to a decrease in OCP levels.…”