Detection and risk associated with organochlorine, organophosphorus, pyrethroid and carbamate pesticide residues in chicken muscle and organ meats in Jordan

Abstract

The aims of this study were to: i) analyze the prevalence and concentration of pesticides belonging to 4 major classes, namely organochlorines, organophosphates, carbamates and pyrethroids in chicken meat, liver and kidney; ii) evaluate the impact of boiling, frying and freezing on pesticide levels in chicken meat, and iii) estimate the dietary exposure to pesticide residues in chicken meat and conduct a risk assessment. Liquid chromatography-mass spectrophotometry (LC – MS/MS) was used to determine the concentrations of pesticide residues in samples. A total of 300 domestic (local) and imported samples were collected from the marketplace in Jordan. About 2.3%, 48.3%, 83%, and 46.3% of the samples exceeded MRLs for the organochlorine, organophosphorus, carbamate and pyrethroid pesticide groups, respectively. About 90% of the local and imported muscle samples and almost all the local and imported liver samples contained one or more pesticide above the MRL. Among all the samples tested, two pesticides, namely deltamethrin and fenoxycarb, occurred in high concentrations. Domestic samples were observed to have higher concentrations of pesticides compared to their imported counterparts. The pesticides concentrations decreased by about 50, 75 and 15% after boiling, frying and freezing, respectively. Risk assessment has shown that there is no potential risk from consuming chicken meat, however, local chicken meat is of more concern than is imported product. This study will help food control authorities develop appropriate regulations regarding the use of pesticides in Jordan.