African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 830

Full Length Research Paper

Assessment of health risks associated with organochlorine pesticides levels in processed fish products from Lake Victoria

Alex Wenaty
  • Alex Wenaty
  • Department of Food Technology, Nutrition and Consumer Sciences, College of Agriculture, Sokoine University of Agriculture, P. O. Box 3006, Morogoro, Tanzania.
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Arvid Fromberg
  • Arvid Fromberg
  • Department of Food Analytical Chemistry, National Food Institute, Technical University of Denmark (DTU), Kemitorvet, 2800 Kgs, Lyngby, Denmark.
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Faith Mabiki
  • Faith Mabiki
  • Department of Chemistry and Physics, Solomon Mahlangu College of Science and Education, Sokoine University of Agriculture, P. O. Box 3038, Morogoro, Tanzania.
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Bernard Chove
  • Bernard Chove
  • Department of Food Technology, Nutrition and Consumer Sciences, College of Agriculture, Sokoine University of Agriculture, P. O. Box 3006, Morogoro, Tanzania.
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Anders Dalsgaard
  • Anders Dalsgaard
  • Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Groennegaardsvej 15, DK – 1870, Frederiksberg C, Denmark.den
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Robinson Mdegela
  • Robinson Mdegela
  • Department of Veterinary Medicine and Public Health, College of Veterinary Medicine and Biomedical Sciences, Sokoine University of Agriculture, P. O. Box 3021, Morogoro, Tanzania.
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  •  Received: 16 April 2019
  •  Accepted: 23 May 2019
  •  Published: 31 May 2019

Abstract

This study assessed the health risks of organochlorine pesticides in fish products from Lake Victoria. Nine organochlorine pesticides (α- Hexachlorocyclohexane (HCH), β- HCH, γ- HCH (Lindane), Hexachlorobenze (HCB), Dieldrin, p, pꞌ- DDE, α- endosulfan, Oxychlordane and α- chlordane) were identified at variable levels in fish products. Of the nine organochlorine pesticides which were identified, p, pꞌ- DDE (3.73µg/kg) was the highest in deep fried Nile tilapia while the lowest amount was α- HCH (0.14 µg/kg) in smoked Nile tilapia. In the smoked products, several of the organochlorine pesticides were detected at high concentrations. This is attributed to the fact that organochlorine pesticides are fat soluble and therefore found in the lipid phase of the fish during smoking. There were high levels and prevalence of p, pꞌ- DDE, α- endosulfan, HCB, Dieldrin and Lindane in deep fried Nile tilapia compared to other fish products probably due to environmental contamination. However, the levels of organochlorine pesticides in this study are below the maximum residual limits (MRLs) set by FAO/WHO for fish products indicating that the fish products were safe for human consumption and do not present health risks in terms of organochlorine pesticides residues.

 

Key words: Cancer risk, hazard index, Kayabo, organochlorine pesticides, trims.