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The Effects of Cooking on Chlorinated Hydrocarbon Pesticide Residues in Chicken Tissues.
Author(s) -
RITCHEY S. J.,
YOUNG R. W.,
ESSARY E. O.
Publication year - 1967
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1967.tb01303.x
Subject(s) - lindane , pesticide , chemistry , pesticide residue , food science , toxicology , environmental chemistry , organochlorine pesticide , biology , ecology
SUMMARY— DDT and lindane were fed separately and in combination at levels of 0.2 and 2.0 ppm to chickens during a growing period of 9 weeks. Pesticides incorporated into the tissues were reduced considerably when the birds were cooked by baking or frying. DDT, DDE, and Kelthane were present in the control and cooked carcasses, but DDD was found only in the cooked birds. A relationship between the two pesticides in which lindane enhanced the retention of DDT in the tissues appeared possible.