THE EFFECT OF COMMERCIAL PROCESSING ON INCURRED RESIDUES OF DDE IN MEAT-PRODUCTS

The influence of processing on the degradation of DDE in meat products was investigated. First, the current level of contamination in six di fferent types of Spanish meat products was determined. Analysis were c arried out by capillary gas chromatography with electron capture detec tor. Of the three residues analysed (both o,p' and p,p' isomers of DDT , DDD, and DDE), only p,p'-DDE was found above the detection limit of 4 mu g/kg fat. The frequency of p,p'-DDE detection for the various pro ducts investigated varied between 78 and 100% of the 129 samples analy sed, although mean levels were very low, in the range within 6-16 mu g /kg. No sample contained DDE residues above the EC maximum residue lim it of 1 mg/kg for DDT and metabolites on meat products. Mean concentra tions of DDE in Spanish meat products have declined since 1980 by more than 10-fold as compared with previously reported data. Meat products following three commercial processes were analysed to compare the lev els of DDE in the finished products with those obtained in the startin g material. The average levels of DDE remained unchanged after 30 days of curing in 26 samples of pork sausage. Similarly, mean DDE concentr ations were essentially constant throughout the ripening process to wh ich 30 hams were subjected. Finally, cooking in an oven (80-82 degrees C for 100 min) of 20 pork bologna samples produced an apparent increa se of 12.5% in mean p,p'-DDE levels that was not statistically signifi cant (p > 0.05). Apparently, this increase could be caused by some com positional changes in the sample matrix brought about by the cooking p rocess, in which the added nitrites may have played a role.