DETERMINATION OF ORGANOCHLORINE PESTICIDES IN CHEESE

A multiresidue technique was developed for the analysis of 17 organoch lorine compounds in cheese: alpha-hexachlorocyclohexane (alpha-HCH), b eta-HCH, gamma-HCH, delta-HCH, aldrin, dieldrin, endrin, heptachlor, h eptachlor epoxide, chlordane, o,p'-...(o,p'-DDT), p,p'-DDT, o,p'-...(o ,p'-DDD), p,p'-DDD, o,p'-... (o,p'-DDE), p,p'-DDE, and the fungicide h exachlorobenzene. In this technique, the fat, previously extracted fro m the cheeses, was subjected to 2 cleanup and extraction methods: with H2SO4, for acid-resistant organochlorine pesticides, and with KOH-eth anol. The behavior of the compounds in both treatments enabled us to i dentify the organochlorine pesticides in cheese. The precision (repeat ability and reproducibility) and accuracy of the technique were valida ted.