Вивчення показників безпечності мідій при їх технологічній обробці щодо вмісту хлорорганічних пестицидів

Abstract

In the article the problem of safety mussels content of organochlorine pesticides. We investigated these toxicants: dyhlordyfeniltryhlormetylmetan (DDT) and γ- hexachlorocyclohexane (γ-HCH - lindane) are classified as «possible» carcinogen to humans and listed on the Stockholm Convention as a persistent organic pollutants. Established that the content of DDT and γ-HCH in freshly Black Sea mussels within 0.72x10-3mh/kg, -0.64x10-3mh/kg, depending on the season. The highest content of organochlorine pesticides registered in the autumn. Established in seawater, after holding mussels one day, three days and six days (with the addition of DDT 20x10-3mh/kg) remained under 3%, 13%, 12% of the initial concentration introduced. In the water, after adding 200x10-3 mg/kg of DDT after holding mussels at the above exposure remaining 6% of the initial concentration of the pesticide introduced. This fact indicates the cumulative properties of copper relative to DDT. In sea water, with the addition of γ-HCH 20x10-3 mg/l after holding mussels one day, three days and six days left respectively 20%, 15%, 16% of the initial concentration introduced. And with the addition 200x10-3 mg/L γ-HCH, after holding mussels at the above exposure remains 13%, 20%, 20% of the initial concentration of the pesticide introduced. It also indicates that the mussels accumulate organochlorine pesticides from water. The comparative analysis of results of toxicological studies of mussels (the content of organochlorine pesticides) coastal zone of Odessa region after exposure to these types of technological processing as are boiled, freezing and pickling. Research on 4 experimental groups mussel samples found average content of DDT in meat mussel concentrations 18.48х10-3 mg/kg and 172.22х10-3 mg/kg (I, II group) after are boiled decreased by 64.6% and 63.3%; marinating process reduced the concentration of DDT in 86.3% and 82%; by freezing the level of DDT decreased by 65.3% and 63,6% and the average content in meat γ HCH concentrations in mussels 17.83х10-3 mg/kg and 165.90х10-3 mg/kg (III and IV group) after are boiled decreased by 64.6% and 71.6%; marinating process reduced the concentration of γ HCH at 92.3% and 85%; by freezing level γ HCH decreased by 65% and 65.3%. It is noted that more sensitive to technological treatment was γ-HCH and more sustainable – DDT and marinating were most effective in reducing the content of organochlorine pesticides.