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

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

doi:10.3390/foods9010097

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

Foods. 2020 Jan 17;9(1):97. doi: 10.3390/foods9010097.

Authors

Brankica Kartalović¹, Krešimir Mastanjević², Nikolina Novakov³, Jelena Vranešević¹, Dragana Ljubojević Pelić¹, Leona Puljić⁴, Kristina Habschied²

Affiliations

¹ Scientific Veterinary Institute Novi Sad, Rumenački put 20, 21000 Novi Sad, Serbia.
² Faculty of Food technology, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia.
³ Faculty of Agriculture Novi Sad, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia.
⁴ The Faculty of Agriculture and Food Technology (APTF) of the University of Mostar, Biskupa Čule bb, 88000 Mostar, Bosnia and Herzegovina.

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.

Keywords: OCPs; PCBs; pancetta; pork neck; pork tenderloin; sausage; smoked pork meat products; traditional and industrial smoking.