Effects of home preparative methods on pesticide residuse in certain Egyptian food ITEMS
Abstract: The effects of home preparative procedures, common in Egypt, on levels of organochlorine and organophosphorous pesticides contaminating market samples of wheat, horsebean, rice and eggs were examined using gas liquid chromatography. Processing of these samples resulted in complete removal of heptachlors, total HCH's and endrin from bread, cooked rice and both Foul Medames and Taameya, respectively. Boiling of egg samples removed 24% of total HCH's and 89% of heptachlors. On the other hand, home cooking led to disappearance of organophosphorous ,residues previously detectcd in wheat and horsebean samples. The dietary intakes of the pesticide residues detected in the cooked food considering the rates of consumption were also estimated. The Estimated Maximum Daily Intakes (EMDI's) calculatcd in bread were 27.95, 14.63~ 2.54 and 0.73 ug/person/day for HCH's, DDT's, aldrin + dieldrin and endrin, respectively. However, those of boiled egg samples ranged between 0.002 ug/person/day for both heptachlors and endrin and <1.03 ug/Iperson/day for DDT's. Percentages of the calculated EMDl's to the AID's were 47,7.5,3 and 1.29% for aldrin + dieldrin, endrin, hcptachlors and ,total DDT's, respectively.
Publication year 1995
Pages 919-930
Availability location 7 شارع نادى الصيد - الدقى - الجيزة
Availability number
Organization Name
serial title Zagazig J.Agric. Res.
Author(s) from ARC
Agris Categories Pollution
Publication Type Journal
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