ORGANOCHLORINE PESTICIDE-RESIDUES IN SPANISH MEAT-PRODUCTS AND MEAT OF DIFFERENT SPECIES

The level of organochlorine pesticides in 229 samples of Spanish meat and meat products of different species (lamb, pork, beef and poultry) was investigated. Chlorinated residues were quantitated by gas-liquid chromatography with electron capture detector using packed and capilla ry columns. Hexachlorobenzene (HCB) and hexachlorocyclohexane (HCH) we re detected in all samples. In general, lamb appeared to be more heavi ly contaminated by HCB and HCH, which reached maximums of 178 ppb (mug /kg on a fat basis) and 505 ppb, respectively. The level of HCB averag ed 49 ppb in lamb; varied between 8-18 ppb in pork and beef products; and amounted to 26 ppb in fresh poultry sausages. Of the three isomers of HCH determined, the gamma-HCH (lindane) was most frequently detect ed: 100% in lamb and pork (both meat, cured sausage and pork bologna), and 64 to 94% in fresh sausages of poultry and beef. The level of the HCH group averaged 112 ppb in lamb, 85 ppb in poultry, nearly half th at much in pork and pork products, and around 20-40 ppb in beef produc ts. Dieldrin was the only chlorocyclodiene detected: 8 to 15% in pork products, and 28% in fresh poultry sausage. The DDTs in lamb showed 83 % of detection, especially in the pp' form of DDE and DDT. The overall contamination with DDT and its metabolites was found to be very moder ate averaging 25 ppb, with a maximum of 91 ppb. No residues of aldrin, endrin, heptachlor, heptachlor epoxide, chlordane, methoxychlor, endo sulfan or trans-nonachlor were detected.