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Rocz Panstw Zakl Hig 1996, 47(4): 371-376

Pozostałości chlorowanych węglowodorów aromatycznych w serach
[Residues of chlorinated hydrocarbons in cheeses]

A. Niewiadowska , S. Semeniuk , J. Żmudzki

ABSTRACT

In 1995 samples of curdy cheeses without fermentation (n=112) and rennet manner fermented cheeses (n=124) were taken in all districts of Poland. Levels of organochlorine pesticides and polychlorinated biphenyls (PCB) were determined by capillary gas chromatography. In almost all cheese samples DDT and PCB residues were found. The mean concentration of Z-DDT in fat of curdy cheeses was 0.058 mg/kg (from 0.010 mg/kg to 0.181 mg/kg) and PCB 0.013 mg/kg (from traces to 0.048 mg/kg). Other organochlorine pesticides (mainly HCB and HCH isomers) were measured in low levels and only in some samples. Residues of chlorinated hydrocarbons in fermented cheeses were on the same levels as in curdy cheeses. The mean concentration of Z-DDT in fat of fermented cheeses was 0.061 mg/kg and PCB 0.012 mg/kg. The maximum residue limit of pesticides was not exceeded in any cheese samples.

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