Abstract
The concentrations of organochlorine insecticides (DDT and heptachlor) were investigated to estimate the effect of various washing and boiling/cooking to elucidate the concentration level we intake actually. For this study five most popular dry fish samples namely bombay duck (loittya), ribbon fish (chhuri), shrimp (chingri), chinese pomfret (rupchanda) and Indian salmon (lakhua) were analyzed. The highest concentrations of DDT and heptachlor were found 737.238 ppb (Indian salmon, normal) and 44.806 ppb (shrimp, normal) respectively; after boiling treatment a big amount was washed out and remained only 135.516 ppb and 16.868 ppb respectively. Boiling treatment was found more effective than the others.
Highlights
For long conservation of fish by drying is common practice in Bangladesh
The objectives of this study were to detection and determination of the concentration level of insecticides (DDT and heptachlor) in dry fish at normal and after various traditional washing to elucidate the actual concentration level of insecticides we intake through dry fish
The control samples of five different fishes were collected from drying yards of Sonadia island that are known sample treated with no insecticides and taken into account as blank
Summary
For long conservation of fish by drying is common practice in Bangladesh. This practice is usually made in the remote coastal isolated islands and in inland depressions where chilling and freezing facilities are lacking. For protection of dry fish from infestation they use a mixture of organochlorine (DDT and heptachlor) insecticides (Bhuiyan et al, 2008). Some analyses in Bangladesh show alarming pollutants in fish like DDT and heptachlor (BCAS, 1990). In Kuakata (a fish processing zone in Bangladesh), high level of DDT powder (locally known as white powder) is used though Bangladesh banned the 'dirty dozen' in 1997 (Barua, 2007) and there is no statistical figure about these organochlorine insecticides in Bangladesh (UNEP, 2002)
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