Organochlorine Pesticide Residues in the Processing of Pressed Cheese

Abstract

The persistence of pesticide residues in food and environment determined UN institutions to track their presence and establish rules of tolerance in foodstuffs of animal origin. Pesticide use leads to their presence as residue in foods. The research objectives were to establish the level of organo-chlorine pesticides in raw milk and their evolution during the process of obtaining pressed cheese.

Keywords

• organochlorine pesticides, α-hexachlorocyclohexane, β-hexachlorocyclohexane, γ-hexachlorocyclohexane, hard cheese