ABSTRACT
Effect of cooking on the residual content of Hexachiorocyclohexane (BHC) in broiler&rsquo|s meat

Sergio González M.1 y K. Visweswariah2
 

Samples of broiler’s meat fortified with technical BHC were analysed by GLC, inmediately after for-tification and after cooking, to determine the pesticide residue persistence and the possible translocation from the meat to the aqueous phase resulting from cooking. About 70% of the pesticide quantified in the fortified fresh meat was detected in the cooked foods meat + aqueous phase); out of it, 52.8% of the pesticide was found in the liquid phase, when the fortification level was 10 ppm of BHC, whereas 65.9% of the pesticide migrated to the water, when the treatment was 50 ppm of BHC. It was also detected that cooking promoted a β-isomeration, as both the relative proportion and the absolute amount of this isomer were increased; this aspect may be ímportánt, from the human health point of view, if its toxicity and carcinogenic characteristics are taken into account.

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1 Estación Experimental La Platina (lNlA), Casilla 5427,Santiago, Chile.
2 Laboratory of Infestation Control and Pesticides Discipline (CFTRI), Mysore 57O—013, India.