Organochlorine Pesticides and PCBs in Traditionally and Industrially Smoked Pork Meat Products from Bosnia and Herzegovina.

Brankica Kartalović,Jelena Vranešević,Nikolina Novakov,Krešimir Mastanjević,Dragana Ljubojević Pelić,Leona Puljić,Kristina Habschied

doi:10.3390/foods9010097

Abstract

The aim of this study was to determine the concentration of 19 organochlorine pesticides (OCPs): (hexachlorocyclohexane (α-HCH, β-HCH, δ–HCH), lindane, aldrin, heptachlor, heptachlor epoxide, trans-chlordane, cis-chlordane, endosulfane I, endosulfane II, endosulfane sulfate, dichlorodiphenyltrichloroethane (DDT), dichlorodiphenyldichloroethylene (DDE), dieldrin, endrin, dichlorodiphenyldichloroethane (DDD), methoxychlor and endrin ketone and 6 polychlorinated biphenyls (PCBs) (PCB 28, PCB 52, PCB 101, PCB 153, PCB 138 and PCB 180). The samples were taken from pancetta, dry pork neck (budiola), pork tenderloin and sausages produced in Rakitno (Bosnia and Herzegovina), smoked in both a traditional smokehouse and in an industrial chamber. Instrumental analysis was performed using gas chromatography–mass spectrometry (GC–MS). The reliability of the results, i.e., quality control is ensured by standard laboratory practice, which involves participation in proficiency test, the use of blank samples, reference materials and implementation of recommendations given by the relevant international organizations. The concentrations of α-HCH, lindane, PCB 28, PCB 52 and PCB 153 were detected and quantified. The concentrations of OCPs and PCBs did not significantly vary depending on product type and the conditions of production. All the examined samples were for human consumption.

Highlights

In line with the current trend aimed at revitalizing and supporting traditional food manufacturing processes, autochthonous meat products made from locally available raw materials are becoming more and more significant
Dry pork neck, pork tenderloin and sausages were produced in a local meat industry, which is located in the Municipality of Posušje, Rakitno, Bosnia and Herzegovina
A part of a pig carcass was cut for the production of pancetta in such way that a part of the chest surrounded by the ribs with a big belly was separated from the back by a longitudinal incision and from the neck with cross-section between the third and fourth rib

Summary

Introduction

In line with the current trend aimed at revitalizing and supporting traditional food manufacturing processes, autochthonous meat products made from locally available raw materials are becoming more and more significant. Smoked meat products in Bosnia and Herzegovina and the Balkans region alike are made in small smokehouses using open fire. Smoking is used to contribute the preservation and extension of shelf life of products, and to affect sensorial properties of final products [1,2,3,4]. It should be pointed out, that the consumption of food produced in a traditional manner carries certain food safety risks.

Objectives

Methods

Conclusion