Effect of cooking on the pesticide residues in goat tissues

Detection of pesticide residues was conducted from adipose tissue, meat, liver and kidney samples of goat. Most of the tissues contained the residues of pp DDT, op DDT, op DDE, pp DDD, α-HCH, β-HCH, γ-HCH and δ-HCH. Dieldrin and aldrin residues were not detected in any of the samples studied and also the goat meat samples did not show residues of pp DDT. Adipose tissue recorded significantly higher concentration of organochlorine pesticide residues followed by liver, kidney and meat. Almost all the samples were positive for pp DDD, op DDE, op DDT and β-HCH, with op DDE being present in maximum concentration followed by γ-HCH, pp DDD and β-HCH residue. Cooking of meat resulted in marked reduction of pesticide residues. Pesticide residues with lower concentration were destroyed totally compared to those in higher concentration. Cooking caused reduction of DDT, HCH and their metabolities/isomers with concomittent increase in the level of DDD residue. Boiling, pressure cooking and microwave cooking were equally effective in reduction of pesticide residues. However, broiling was more effective in destroying pesticide residues of goat meat.