OCCURRENCE OF ORGANOCHLORINE AGROCHEMICAL RESIDUES IN SPANISH CHEESES

A total of 146 samples of different kinds of cheeses produced in Spain were analysed in order to ascertain the specific contamination patter n. The organochlorine compounds studied were those most commonly inves tigated in previous surveys: alpha-HCH, beta-HCH, gamma-HCH (lindane), delta-HCH, chlordane, aldrin, dieldrin, endrin, heptachlor, heptachlo r epoxide, and the isomers and metabolites of DDT. alpha-HCH, beta-HCH , gamma-HCH, chlordane, p,p'-DDT, and p,p'-DDE were found in more than 76% of samples; p,p'-DDE and gamma-HCH were the most frequently detec ted, with frequencies of 100 and 97.9% respectively. delta-HCH, aldrin , dieldrin, heptachlor, heptachlor epoxide, o,p'-DDT, p,p'-DDD and o,p '-DDD were observed at lower frequencies. No residues of endrin were d etected in any sample. Insecticides exceeding the maximum residue limi ts (MRLs) were chlordane, beta-HCH, alpha-HCH and gamma-HCH, with 42, 20, eight and six samples respectively. Mean residues of organochlorin es found were as follows (mu g kg(-1) butterfat): alpha-HCH = 46.3 bet a-HCH = 46.5; gamma-HCH = 54.2; delta-HCH = 16.9; aldrin = 16.7; dield rin = 9.7; heptachlor = 15.9; heptachlor epoxide = 14.8; chlordane = 5 0.2; o,p'-DDT = 5.1; p,p'-DDT = 12.4; o,p'-DDD = 19.6; p,p'-DDD = 46.7 ; o,p'-DDE = 6.9; p,p'-DDE = 40.7 (Sigma DDT = 55.0). Estimated dietar y intakes (EDIs) from cheese consumption were compared to acceptable d aily intakes (ADIs) for the pesticides where residues exceeded the MRL . EDIs calculated were in all cases below ADIs, and, therefore, based on the ADIs, there is no health risk involved in the consumption of ch eese from Spain arising from organochlorine residues.