Occurrence of organochlorine agrochemical residues in Spanish cheeses

Abstract

Abstract A total of 146 samples of different kinds of cheeses produced in Spain were analysed in order to ascertain the specific contamination pattern. The organochlorine compounds studied were those most commonly investigated in previous surveys: α‐HCH, β‐HCH, γ‐HCH (lindane), γ‐HCH, chlordane, aldrin, dieldrin, endrin, heptachlor, heptachlor epoxide, and the isomers and metabolites of DDT. α‐HCH, β‐HCH, γ‐HCH, chlordane, p,p ′, DDT, and p,p ′‐DDE were found in more than 76% of samples; p,p ′‐DDE and γ‐HCH were the most frequently detected, with frequencies of 100 and 97.9% respectively. γ‐HCH, aldrin, dieldrin, heptachlor, heptachlor epoxide, o,p ′‐DDT, p,p ′‐DDD and o,p ′‐DDD were observed at lower frequencies. No residues of endrin were detected in any sample. Insecticides exceeding the maximum residue limits (MRLs) were chlordane, β‐HCH, α‐HCH and γ‐HCH, with 42, 20, eight and six samples respectively. Mean residues of organochlorines found were as follows (μ kg −1 butterfat): α‐HCH = 46.3; β‐HCH = 46.5; γ‐HCH = 54.2; δ‐HCH = 16.9; aldrin = 16.7; dieldrin = 9.7; heptachlor = 15.9; heptachlor epoxide = 14.8; chlordane = 50.2; o,p ′‐DDT = 5.1; p,p ′‐DDT = 12.4; o,p ′‐DDT = 19.6; p,p ′‐DDD = 46.7; o,p ′‐DDE = 6.9; p,p ′‐DDE = 40.7 (.DDT = 55.0). Estimated dietary intakes (EDIs) from cheese consumption were compared to acceptable daily intakes (ADIs) for the pesticides where residues exceeded the MRL. EDIs calculated were in all cases below ADIs, and, therefore, based on the ADIs, there is no health risk involved in the consumption of cheese from Spain arising from organochlorine residues.