Organochlorine Pesticides in Poultry Meat: A Review

Abstract

Poultry meat including chicken ducks, geese, and quails are important sources of animal-derived protein, essential amino acids, and trace elements. However, poultry can be exposed to a wide array of environmental chemicals such as organochlorine pesticides (OCPs). Organochlorine insecticides, such as dichlorodiphenyltrichloroethane (DDT), have long been employed in agricultural and disease management. According to reports, DDT exposure may cause a multitude of negative impacts in humans. Such adverse health effects include teratogenic effects on fetus, carcinogenic effects, and reproductive disorders. Although being banned since 1970s, still OCPs are detected in foods of animal origin. Therefore, this review threw the light on the recent reports about the occurrence of OCPs residues in poultry meats and their potential adverse health effects on humans.

Keywords

• Organochlorine pesticides
• Poultry meat
• Health risk assessment