Abstract
The influence of processing of different dry-cured sausages on the degradation of organochlorine pesticide residues such as hexachlorobenzene (HCB), α-, β-, γ-hexachlorocyclohexane (HCH), and p,p'-DDE was investigated. The residual contamination was analyzed at different stages of the sausage's ripening by capillary gas-liquid chromatography with electron capture detector. Furthermore, the degradative capability of the microorganisms used as starters in the manufacture of such meat products (Pediococcus acidilactici, Pediococcus pentosaceus, and Micrococcus varians) was studied in vitro. The M. varians strain was able to degrade some of the compounds tested. Significant reductions (p 0.05).
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