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Search Result For 'chemical residues' , Result Number : 3

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Eman Nabil Abdelfatah Mohammed
- Faculty Research Area On Zu Site
- Faculty Research Area On Staff Site
analysis of milk and dairy products for heavy metal and other chemical residues
Eman Nabil Abdelfatah Mohammed
- Faculty Research Area On Zu Site
- Faculty Research Area On Staff Site
chemical residues
Walid Rezk Alghareeb Elsaied
- Faculty Research Area On Zu Site
- Faculty Research Area On Staff Site
SOME CHEMICAL RESIDUES IN SMOKED HERRING Waleed Rizk El-Ghareeb - Food Control Department, Faculty of Veterinary Medicine, Zagazig University, 44519, Egypt. - Department of Veterinary Public Health and Animal Husbandry, College of Veterinary Medicine, King Faisal University, Saudi Arabia. Abstract Levels of twenty-two organochlorine pesticides (OCPs) and five heavy metals (As, Cd, Pb, Hg & Al) were assessed in forty smoked herring (Clupea harengus) fish samples collected weekly between October 2015 and May 2016 from Zagazig city markets. Samples were examined for their chemical residual levels of DDT compounds (DDTs), hexachlorocyclohexane isomers (HCHs), lindane (c-HCH), Aldrin, dieldrin, endrin, hexachlorobenzene (HCB), toxaphene, and chlordane compounds. Endrine, OP-DDE and PP-DDT were not existed in any fish samples. The average range of OCP levels between the herring samples was 2.48–264.00 ng g−1 (lipid weight), 0.34–35.64 (wet weight). Total-Ƴ-HCH and total-HCB, were the most predominant contaminants in the fish samples (100%) while, Aldrin, trans-chlordane, OP-DDD & PP-DDD were the lowest (10%). As general, the order of contamination pattern of OCPs was HCHs, HCB > Heptachlor > DDTs. There was no relation between content of lipid in herring fish samples and the contaminant levels. The contents of the organochlorine residues and heavy metals observed in all of the analyzed contaminated samples were less than the maximal permissible limits fixed by different local and international organizations for fish set by FDA. EDIs (Estimated daily intakes) through dietary consumption of smoked herring which were less than the recommended acceptable daily intakes (ADIs) set by FAO/WHO. مكان النشر: 4th International Food Safety Conference, University of Sadat City, 4/11/2017