[Residues of dichlorvos (DDVP) in sausages and bacon following placement of Mutox strips in sales rooms of butchers' shops].
The purpose of the present series of experiments was to study the DDVP residues in sausages and bacon resulting from the placement of Mutox strips in the sale-rooms of butchers' shops. After extraction from the samples, Dichlorvos was determined thin-layer chromatographically using cholinesterase inhibition. The results obtained show that neither bacon nor lard should be kept for a prolonged period in a sale-room where Mutox strips are hanging. Sausages hanged up at a distance of 1 m from the Mutox strip contained no DDVP residues.
D000818:Animals; D001604:Berlin; D004006:Dichlorvos / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling / Q000592:standards; D008460:Meat / Q000032:analysis*; D010573:Pesticide Residues / Q000032:analysis*; D013552:Swine
D010573:Pesticide Residues; D004006:Dichlorvos
Untersuchung der Rückstände von Dichlorvos (DDVP) in Wurst und Speck nach Ausbringung von Mutoxstreifen in Verkaufsräumen von Fleischereien.