The effect of heat treatment and bacterial fermentation on some organochlorine pesticide residues in raw milk [electronic resource].

Includes references.

A total of 40 random market raw milk samples were collected for detection of organochlorine pesticide residues using gas liquid chromatography. The obtained results from this study revealed that pesticide residues which most often found in examined milk samples were y-HCH "lindane", P-P '-DDT, P-P '-DDD and P-P '-DDE. While residues of dieldrin could be detected in a few number of samples, on the other hand residues of aldrin could not be detected in all examined samples. The detected levels of organochlorine pesticide residues were compared with the maximum residues limits of FAO / WHO. Increasing percentages of lindane, P-P '-DDT and P-P '-DDE to 97.1 %, 2.7% and 2.8%, respectively, may act as health hazard for man consuming such milk. It has been found that both pasteurization and boiling of milk were effective in minimizing the pesticide residues. The reduction percentages of P-P '-DDT and P-P '-DDE residues were 29.79 and 21.11 % in response to pasteurization. While, values of 71.28 and 70.35 % were resulted by boiling. In contrast, residues of P-P '-DDD were increased, while lindane and dieldrin were relatively constant under used temperatures. On the other hand, the processing of milk into yoghurt has a significant role in degradation of the insecticide residues in milk. The reduction percentages for each DDT and lindane residues were 65.83 and 56.1 % resp., while it was 8.2 % for dieldrin residues. This data can be used as guidline and a base line for future monitoring of organochlorine residues in milk in the Governorates to deal with public health aspects and to minimize the organochlorine pesticides in milk by heat and microbial treatments (fermentation).

Summary in Arabic.