title: Detection of cyclodiene pesticide residues in buffalo meat and effect of cooking on residual level of endosulfan.
abstract: Levels of cyclodiene pesticides (aldrin, α-endosulfan, β-endosulfan, endosulfan sulfate and heptachlor) residues in muscle, liver and kidney tissues of buffalo were estimated. The effects of common cooking methods (microwave cooking, boiling, broiling and pressure cooking) on the levels of endosulfan were determined. Aldrin and total endosulfan (α-endosulfan, β-endosulfan, endosulfan sulfate) residues were found in 42.86 and 64.29% of buffalo tissue samples, with overall mean residual concentration of 0.013 and 0.055 ppm, respectively. However, the levels of these residues were well below the maximum residue limit (MRL: aldrin 0.2 ppm; endosulfan 0.1 ppm) specified by national and international regulatory bodies. Cooking of endosulfan (Endoin 35 EC) spiked meat resulted in 58.33-64.59% reduction in α-endosulfan and 55.93-61.60% reduction in β-endosulfan. Among the cooking methods, pressure cooking was most effective in reducing both α- and β-endosulfan.
authors.affiliation: National Research Centre on Meat, Chengicherla, Hyderabad, 500 039 India.
authors.forename: M
authors.initials: M
authors.lastname: Muthukumar
authors.forename: K
authors.initials: K
authors.lastname: Sudhakar Reddy
authors.forename: C
authors.initials: C
authors.lastname: Narendra Reddy
authors.forename: K
authors.initials: K
authors.lastname: Kondal Reddy
authors.forename: A
authors.initials: A
authors.lastname: Gopala Reddy
authors.forename: D
authors.initials: D
authors.lastname: Jagdishwar Reddy
authors.forename: N
authors.initials: N
authors.lastname: Kondaiah
keywords: Buffalo meat; Cooking methods; Cyclodiene; Endosulfan; Pesticide residues