title: [Dynamics of chlorinated pesticide residues in long-term storage of canned food].
abstract: Meat tins denoted as pork in natural juice, beef with bacon, luncheon meat and liver pâté, all produced in a food-processing plant, were stored under definite conditions (temperature 21 degrees C, relative humidity 73%) for three years. Before the long-term storage and then in half-year intervals, the contents of the residues of chlorinated pesticides, including HCB (hexachlorobenzene), gamma-HCH (gamma isomer of hexachlorocyclohexane) and pp'DDE (1,1-dichloro-2,2-bis/p-chlorofenyl/-ethylene), were determined in the above-mentioned final products by the method of gas chromatography. As suggested by the records of the changes in the pesticide residue contents in the meat tins during their long-term storage, the average contents of all chlorinated carbohydrates gradually decrease with the length of storage and the "reduction" of residues varies with the kind of final product and with the pesticides. In HCB the reduction ranged from 18.4 to 34.4%, in gamma-HCH from 36.2 to 80.4% and in pp'DDE from 23.9 to 48.9%.
mesh_terms: D000818:Animals; D005519:Food Preservation; D006843:Hydrocarbons, Chlorinated; D007306:Insecticides / Q000032:analysis*; D008460:Meat / Q000032:analysis*; D010573:Pesticide Residues / Q000032:analysis*; D013552:Swine; D013997:Time Factors
chemical_list: D006843:Hydrocarbons, Chlorinated; D007306:Insecticides; D010573:Pesticide Residues
vernacular_title: Dynamika rezíduí chlórovaných pesticídov v dlhodobo skladovaných konzervovaných potravinách.