Development of analytical method for determination of organochlorine pesticides residues in meat by GC-ECD

Content Provider	Semantic Scholar
Author	Stoykova, Iskra Yankovska-Stefanova, Todorka Yaneva, Spaska Stoyanchev, Todor Todorov
Copyright Year	2018
Abstract	Among the persistent organic pollutants (POPs), organochlorine pesticides (OCPs) are the most hazardous class, which have been banned for agricultural and domestic uses in Europe according to the Stockholm convention, due to their environmental persistence and potential adverse effect on wildlife, animal and human health [6]. As a consequence of their bio-accumulation and long half live, their residues can further be found in food products of animal origin as meat, fish, eggs, milk, etc, especially in tissues and foods with high fat content [17]. European legislations establish maximum residue levels (MRLs) for pesticides in or on food and feed of plant and animal origin in Regulation (EC) 396/2005 [22]. All European Union member countries must collect and analyse samples for the needs of national monitoring plan according to Council Directive 96/23/EC, which set measures to monitor substances and residues in live animals and animal products [11]. Concentrations of organochlorine pesticides in animals and meat should be decreasing during the years which will proof that they are not in а use in the current agriculture. Stringent coordinated multiannual control program as a measure for minimize exposure of population to pesticide residues in food is been established with Regulation (EU) 662/2016, where mandatory monitored pesticides (including organochlorine pesticides) are presented [8]. Thus in order to meet the current legislative requirements as well to carry out the SUMMARY
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Alternate Webpage(s)	https://www.revmedvet.com/2018/RMV169_77_86.pdf
Language	English
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Content Type	Text
Resource Type	Article