Effects of Processing on the Levels of Pesticides in Some Commonly Consumed Meats from Sagamu, South-Western Nigeria

Technological and kitchen processes can partially or fully remove or degrade pesticide residues to other compounds often less toxic, making the products safer for human consumption. This study was therefore conducted to determine the effects of processing on levels of pesticides in some commonly consumed meat in Nigeria.

Cow, goat and pork muscles were purchased from three abattoirs in Sagamu, South-western Nigeria. Each meat sample was separately packaged in a polyethylene bag and transported immediately to the laboratory, where they were processed (boiled and fried) on the same day. Samples of raw, boiled and fried meat were extracted and cleaned up before being quantitatively analyzed using gas chromatograph with pulsed flame photometric detector.

The results showed that 35 pesticide residues were detectable in all the meat samples. However, only 10 of them were significantly affected by the processing methods. The levels of some organochlorine pesticide (OCPs) residues and an organophosphorus pesticide (OPP) residue were relatively higher in all the meat samples but were significantly (P<0.05) decreased by the processing methods; with frying being better. The levels of carbamate, triazine, chlorophenoxy, dinitroanilin, chloroalkylthiol, benzoylurea and phenylurea were somewhat low in all the samples and were not significantly (P>0.05) affected by the boiling and frying methods.

The mean levels of all the detected pesticide residues were far below the various internationally set maximum residue limits for meat samples; making the meats analyzed safe for consumption. Furthermore, processing methods greatly depleted pesticide residues, especially OCPs and OPP, in the meats analyzed.