EVALUATION OF AN ANALYTICAL METHOD FOR AN IN-VITRO STUDY OF DEGRADATION OF ORGANOCHLORINE COMPOUNDS BY MEAT STARTER MICROORGANISMS

The method of analysis employed in an in-vitro study on degradation of organochlorine compounds by meat starter micro-organisms was evaluate d using the recommendations made by the Food and Drug Administration ( FDA). Recoveries of the organochlorine pesticides alpha-, beta- and ga mma-hexachlorocyclohexane, hexachlorobenzene, pp'DDE, dieldrin and the polychlorinated biphenyl PCB 153 from a mixture added to four differe nt liquid media, tryptic soy broth, brain heart infusion, a commercial broth and a mineral salts medium, were determined. Recoveries were be tween 80 and 110% with all components, irrespective of the medium used , and there were no analytical interferences due to the reagent blank or to the matrix. The repeatability was very good with relative standa rd deviations in the range 2.5 to 11.1%. The concentration of each com ponent of the mixture was determined by capillary GC analysis of extra cts using an electron capture detector.