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JA0047 Determination of organochlorine pesticide residues in fatty foods: A critical review on the analytical methods and their testing capabilities
來源:Journal of Chromatography A | 作者:Stephen W.C. Chung | 發布時間: 36天前 | 40 次瀏覽 | 分享到:
Organochlorine pesticide (OCP) residues in foods have been of concern for several decades. However, the analysis of some of the OCPs and their metabolites or derivatives, such as endrin aldehyde, endrin ketone, nonachlor, etc. in fatty foods (including foods of animal and plant origin), was not commonly included in routine monitoring programme. Recently, the Stockholm Convention introduced nine plus one new persistent organic pollutants (POPs) that included chlordecone and some other OCPs. Is there a method available that can analyze both traditional OCPs, together with their metabolites and derivatives in fatty foods? Furthermore, is there a suitable method that can monitor OCPs and the newly added POPs including chlordecone in fatty foods together in a pot? This review aims to provide some background information to answer these questions.
1 Introduction

Organochlorine pesticides (OCPs) were intensively used in agriculture to protect cultivated plants in mid-twentieth century. The use of pesticides in the USA doubled from 1960 to 1980. 1,1,1-Trichloro-2,2-bis(4-chlorophenyl)ethane (DDT), one of the common OCPs, was used to prevent spreading of malaria and other vector-borne diseases such as dengue, leishmaniasis and Japanese encephalitis through the prevention of growth of mosquito. Lindane, another example of the most widely used OCPs, had been used to treat head lice in children [1]. After OCPs were used widely in soil and plants for some years and due to their relative stability and bioaccumulation property, these persistent chemicals can be transferred and magnified to higher trophic levels through the food chain. Consequently, OCP residues are present in fatty foods, both foods of animal origin, such as meat, poultry, fish, eggs, and milk, and of plant origin, such as


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