Abstract
Examination of organochlorine pesticides (OCPs) was performed on samples of goat milk. Typical of OCPs is that they accumulate in the milk fat, for this purpose during the examination analyzed the quantitiesof OCPs in milk fat, and the quantities of OCPs depending on the temperature and storage time.In samples of raw goat's milk taken from 10 individual farms Pelagonija region, were determined seven OCPs .Value of fat was approximately 2.7%.The milk was kept at a temperature of 4°C for a week till decay. The OCPs was calculated in (w/w %), and was found that most present are Heptachlor average 0,091695, at least Dieldrin with value of 0,034547. Determination was made of the gas chromatograph (GS) from "Agilent Technologies'', and calculated analytical yield, R varied in the range of 98,113599 to 101,83674%, which proves that the method is accurate and quantitative.The maximum value at temperature of 63-65°C is DDT, than Endosulfan heated at a temperature of 71-74°C, while minimum value is Dieldrin at temperature of 89 -100ºC. The conclusion of examination is that in our region are still applied insecticides for the protection of plants.
Highlights
Persistent organic pollutants (POPs) are organic compounds that resist photolytic, biological and chemical degradation
It was monitored for the presence of organochlorine pesticides in milk kept frozen at a temperature of 180C for 24 hours, milk kept at 40C for 24 hours, and milk kept for one week at 40C
organochlorine pesticides (OCPs) are made of chromatographic analysis present in raw goat milk from the Pelagonia region, and was monitored on their amounts and calculated in %, during a period of the three months (December 2009, January and February 2010)
Summary
Persistent organic pollutants (POPs) are organic compounds that resist photolytic, biological and chemical degradation. OCPs are being extensively used in tropical countries in malaria control programs and against livestock ectoparasites and agricultural pests, as described by Pandit (2002). The organochloride pesticides enter the food chain as a result of their lipophilic properties, where the concentration can be increased up to 70,000 times. This causes a potential health risk for consumers (POP’s office, 2006). Most of the developed countries have established their maximum residue levels (MRLs) of pesticides in milk and other dairy products, seen from Feqir et al (2012)
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