Degradation of various insecticides in cooked eggs during in vitro human digestion

Abstract

The objective of this study was to determine the effects of cooking and in vitro human digestion on the changes of five insecticides—fipronil, bifenthrin, 1,1,1-trichloro-2,2-bis(p-chlorophenyl)ethane (DDT), 1,1-dichloro-2,2-bis(p-chlorophenyl)ethane (DDD), and 2,2-bis(p-chlorophenyl)-1,1-dichloroethylene (DDE)—in egg whites and yolks. Each insecticide was applied to egg whites and yolks at a concentration of 1000 μg/g. After cooking the egg whites and yolks, concentrations of bifenthrin, DDD, and DDE decreased (P < 0.05), whereas those of fipronil and DDT were unchanged (P > 0.05) in both egg whites and yolks. Next, an in vitro human digestion model that simulates all the steps of human digestion was employed. Until digestion in the small intestine, the concentrations of fipronil and DDT in the cooked egg whites and yolks were unchanged (P > 0.05), whereas those of bifenthrin, DDD, and DDE decreased (P < 0.05) at each digestion step. In the large intestinal digestion step with Escherichia coli and Lactobacillus sakei as enterobacteria, the concentrations of all the insecticides decreased (P < 0.05) in the cooked egg whites and yolks. Among the insecticides, bifenthrin showed the lowest concentration (P < 0.05). In conclusion, the use of bifenthrin as an insecticide would be comparatively less toxic than other insecticides in terms of environmental pollution and human health, because of its easy degradation.