Assessment of health risks associated with organochlorine pesticides levels in processed fish products from Lake Victoria
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Assessment of health risks associated with organochlorine pesticides levels in processed fish products from Lake Victoria. / Wenaty, Alex; Fromberg, Arvid; Mabiki, Faith; Chove, Bernard E.; Dalsgaard, Anders; Mdegela, Robinson H.
I: African Journal of Food Science, Bind 13, Nr. 5, 2019, s. 101-110.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Assessment of health risks associated with organochlorine pesticides levels in processed fish products from Lake Victoria
AU - Wenaty, Alex
AU - Fromberg, Arvid
AU - Mabiki, Faith
AU - Chove, Bernard E.
AU - Dalsgaard, Anders
AU - Mdegela, Robinson H
PY - 2019
Y1 - 2019
N2 - This study assessed the health risks of organochlorine pesticides in fish products from Lake Victoria. Nine organochlorine pesticides (α- Hexachlorocyclohexane (HCH), β- HCH, γ- HCH (Lindane), Hexachlorobenze (HCB), Dieldrin, p, pꞌ- DDE, α- endosulfan, Oxychlordane and α- chlordane) were identified at variable levels in fish products. Of the nine organochlorine pesticides which were identified, p, pꞌ- DDE (3.73µg/kg) was the highest in deep fried Nile tilapia while the lowest amount was α- HCH (0.14 µg/kg) in smoked Nile tilapia. In the smoked products, several of the organochlorine pesticides were detected at high concentrations. This is attributed to the fact that organochlorine pesticides are fat soluble and therefore found in the lipid phase of the fish during smoking. There were high levels and prevalence of p, pꞌ- DDE, α- endosulfan, HCB, Dieldrin and Lindane in deep fried Nile tilapia compared to other fish products probably due to environmental contamination. However, the levels of organochlorine pesticides in this study are below the maximum residual limits (MRLs) set by FAO/WHO for fish products indicating that the fish products were safe for human consumption and do not present health risks in terms of organochlorine pesticides residues.
AB - This study assessed the health risks of organochlorine pesticides in fish products from Lake Victoria. Nine organochlorine pesticides (α- Hexachlorocyclohexane (HCH), β- HCH, γ- HCH (Lindane), Hexachlorobenze (HCB), Dieldrin, p, pꞌ- DDE, α- endosulfan, Oxychlordane and α- chlordane) were identified at variable levels in fish products. Of the nine organochlorine pesticides which were identified, p, pꞌ- DDE (3.73µg/kg) was the highest in deep fried Nile tilapia while the lowest amount was α- HCH (0.14 µg/kg) in smoked Nile tilapia. In the smoked products, several of the organochlorine pesticides were detected at high concentrations. This is attributed to the fact that organochlorine pesticides are fat soluble and therefore found in the lipid phase of the fish during smoking. There were high levels and prevalence of p, pꞌ- DDE, α- endosulfan, HCB, Dieldrin and Lindane in deep fried Nile tilapia compared to other fish products probably due to environmental contamination. However, the levels of organochlorine pesticides in this study are below the maximum residual limits (MRLs) set by FAO/WHO for fish products indicating that the fish products were safe for human consumption and do not present health risks in terms of organochlorine pesticides residues.
U2 - 10.5897/AJFS2019.1814
DO - 10.5897/AJFS2019.1814
M3 - Journal article
VL - 13
SP - 101
EP - 110
JO - African Journal of Food Science
JF - African Journal of Food Science
SN - 1996-0794
IS - 5
ER -
ID: 234212116