Title: Determination of chlorpyrifos residues in buffalo meat samples using high performance liquid chromatography
Authors: Pradeep Kumar, S.P. Singh, A.H. Ahmad, V.D.P. Rao
Addresses: Department of Veterinary Public Health, Veterinary College, Nandi Nagar, PB, No 6, Bidar 585401, Karnataka state, India. ' Department of Veterinary Public Health, College of Veterinary and Animal Sciences, G.B.U.A.&T., Pantnagar 263145, Uttranchal state, India. ' Department of Veterinary Pharmacology and Toxicology, College of Veterinary and Animal Sciences, G.B.U.A.&T., Pantnagar 263145, Uttranchal state, India. ' Department of Veterinary Microbiology, College of Veterinary and Animal Sciences, G.B.U.A.&T., Pantnagar 263145, Uttranchal state, India
Abstract: Chlorpyrifos, an organophosphorous compound, is widely used to improve the yield of agricultural produce in India. Public concern over pesticide residues in foods has been increasing such that it has become a significant food safety issue. The present study was conducted to screen 254 buffalo meat samples collected from different slaughter houses for chlorpyrifos residues. The putative chlorpyrifos residues were extracted by homogenising and sonicating the samples with acetonitrile. The extract was cleaned up by performing alumina column chromatography. The cleaned up extract was subjected to high performance liquid chromatography. The residues were eluted in isocratic mobile phase consisting of acetonitrile:water (67:33) at the flow rate of 1 mlitre min−1 and run time of 18 min. The wavelength of detection was set at 202 nm with 360 nm as the reference wavelength. Chlorpyrifos residues were detected in 18 (7.08% of the total samples) samples. Of these positive samples, only 2 (0.78% of the total samples) exceeded codex maximum residue limit of chlorpyrifos in meat.
Keywords: buffalo meat; chlorpyrifos residues; codex; food safety; HPLC; high performance liquid chromatography; MRL; maximum residue limit; organophosphorous compounds; India; agricultural yield; pesticide residues.
International Journal of Food Safety, Nutrition and Public Health, 2008 Vol.1 No.2, pp.189 - 199
Published online: 07 Feb 2009 *Full-text access for editors Access for subscribers Purchase this article Comment on this article