Organochlorine pesticides residue affinity in fish muscle and their public health risks in North West Ethiopia

Abstract

Pesticides are the parent compounds, their metabolites, and associated impurities of agricultural and health chemical inputs. If they are found at concentration levels higher than the standard limits, they have potential negative impacts on the ecosystem in general and on fish and humans in particular. This study investigates organochlorine pesticides (OCPs) residue occurrences in fish muscle and assesses their public health potential risks, in North West Ethiopia. The concentration of OCPs residue under gas chromatography with electron capture detector (GC‐ECD) was detected in 37.84% of fish muscle samples. The mean amounts detected were Endosalfan I, 341.50 ± 32.19 μg/kg; Endosalfan II, 36.01 ± 2.3 μg/kg; Endosalfan sulfate, 5.43 ± 4.06 μg/kg; 4, 4, DDE (4,4‐dichlorodiphenyldichloroethylene), 64.01 ± 9.08 μg /kg; 4,4, DDD (4,4‐dichlorodiphenyldichloroethane), 5.65 ± 3.12 μg/kg; and 4, 4, DDT (4,4‐dichlorodiphenyltrichloroethane), 1.58 ± 0.30 μg/kg. The mean concentration of Endosalfan I tested in fish muscle samples was higher than that of the permissible limit of different international standards. However, due to the low per capita consumption rate of fish origin food in Ethiopia, the health risk index (HRI) ranges from 0.002 to 0.1275, which shows there is no public health risk. This study highlights the possibility of chemical residue occurrence in fish food products, and hence pesticide use regulations and monitoring concentration levels should be implemented regularly to avoid human and environmental health risks.

Pollution Characteristics and Health Risk Assessment of Halogenated Organic Pollutants (HOPs) in Fish from the Laibin Section of Hongshui River, China

“…C. molitorella have the lowest average concentration, with the concentration range of 8.94-11.38 ng/g ww and the average value of 10.23 ng/g ww. Compared with those freshwater fsh concentrations of Σ 19 OCPs in Lake St Lucia, KwaZuluNatal (KZN), ranged from 74 to 510 ng/g lw [22], Σ 6 OCPs in Oguta Lake, Nigeria, mean concentration was 236.9 ng/g (2021), Σ 6 OCPs in Lake Tana, Ethiopia, ranged from ND to 5142.15 ng/g [23], concentrations of OCPs in the present study were in relatively low levels. Although the use of most pesticides has been restricted, their long half-life and long-distance mobility make them still detectable worldwide.…”

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

“…Then it was raised to 300 °C at 20 °C/min and held for 5 min” [ 282 ] Fish 8 0.01–0.43 0.02–1.3 72–115 <25 GC-MS: “temperature program 80 °C for 2.5 min; then 20 °C/min ramp to 180 °C followed by 5 °C/min ramp to 230 °C and 35 °C ramp to 300 °C (held for 7 min). 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 ] …”

Pollutants, including Organophosphorus and Organochloride Pesticides, May Increase the Risk of Cardiac Remodeling and Atrial Fibrillation: A Narrative Review

“…Organochlorine pesticide toxicity is characterized by their high persistence, due to low solubility in aqueous environments and high solubility in lipid areas [ 78 ]. Persistent organochlorine pollutants (POPs) are a major concern because the general population is quasi-constantly exposed to low, moderate, or high doses via alimentation, through water consumption, vegetables, animal meat, fish fats, or milk products [ 81 , 82 , 83 ].…”