Effect of heat processings on degradation of organophosphorus compounds on preparation of milk products

Food safety is the major concern worldwide, at public health point of view any contamination of foods will have the deleterious impact on human health. In developing country, like India where the pesticides are used widely to increase the agricultural productivity which in turn, the residues are left over in variable extents in different foods depending upon the nature of pesticide, type of molecule and portion of food material and also in different environmental matter. The present study was undertaken to study the effect of heat processings on the residue levels of various Organophosphorus compounds (Dichlorvos, Diazinon, Dimethoate, Chlorpyrifos, Malathion, Methyl Parathion) in both natural and spiked samples of milk on preparation of various milk products such as fermented products (curd and yoghurt),in desiccated product (khoa) and other coagulated product like paneer. Both natural and spiked samples of milk were processed by adopting the quick, easy, cheap, effective, rugged and safe (QuEChERS) method were analysed on Gas Chromatography – Electron Capture Detector. Among the various products, fermented products proved to be highly effective on degradation of residue levels of organophosphorus compounds than khoa and paneer.

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