Diffusion of organochlorine (OCPs) and cypermethrin pesticides from rohu (Labeo rohita) internal organs to edible tissues during ice storage: a threat to human health.

The migration of organochlorine pesticides (OCPs) and cypermethrin residues from internal organs to edible tissues of ice-held Labeo rohita (rohu) was investigated in this study. The liver (246 µg/kg) had the highest level of ∑OCP residues, followed by the gills (226 µg/kg), intestine (167 µg/kg), and muscle tissue (54 µg/kg). The predominant OCPs in the liver and gut were endosulfan (53-66 µg/kg), endrin (45-53 µg/kg), and dichloro-diphenyl-trichloroethane (DDT; 26-35 µg/kg). The ∑OCP residues in muscle increased to 152 µg/kg when the entire rohu was stored in ice, but they decreased to 129 µg/kg in gill tissues. On days 5 and 9, the total OCPs in the liver increased to 317 µg/kg and 933 µg/kg, respectively. Beyond day 5 of storage, total internal organ disintegration had led to an abnormal increase in OCP residues of liver-like mass. Despite a threefold increase in overall OCP residues by day 9, accumulation of benzene hexachloride (BHC) and heptachlor was sixfold, endrin and DDT were fourfold, aldrin was threefold, and endosulfan and cypermethrin were both twofold. Endosulfan, DDT, endrin, and heptachlor were similarly lost in the gills at a rate of 40%, while aldrin and BHC were also lost at 60 and 30%, respectively. The accumulation of OCP residues in tissues has been attributed to particular types of fatty acid derivatives. The study concluded that while pesticide diffusion to edible tissues can occur during ice storage, the levels observed were well below the allowable limit for endosulfan, endrin, and DDT.

First report on the exposure and health risk assessment of organochlorine pesticide residues in Caulerpa racemosa, and their potential impact on household culinary processes.

Seaweeds are widely consumed as natural seafood in various Asian countries. Chemical contaminants, such as pesticide residues (PRs), can contaminate it due to its high bio-accumulation nature. Limited research exists on the presence of PRs in edible seaweeds, their decrease in levels during cooking processes, and the evaluation of hazard indices and associated health risks to humans. This study investigated the effects of different cooking methods on the levels of organochlorine pesticides in Caulerpa racemosa seaweed. It also assessed the potential health risks associated with consuming seaweed by estimating daily intake, hazard quotient, and hazard index. The PRs were reduced after different cooking methods. The impact of thermal cooking on PRs in C. racemosa was found to be notably beneficial. The PRs decreased following MWC, boiling, and steam cooking. Several PRs were analyzed, and endrin, DDT, endosulfan, and cypermethrin were found to be the most prevalent. The HQ and HI values for raw and cooked seaweeds were found to be below one, suggesting that the PRs in C. racemosa pose no risk to consumers of seaweed. In summary, thermal cooking proves to be an efficient method for minimizing PRs, while the cooking of seaweeds ensures a high level of safety during consumption.