The effect of preparation and thermal processing on residues of DDT, heptachlor, and their metabolites in turnip greens and roots (brassica rapa)

Author

James T. Barron

Date of Award

8-1967

Degree Type

Thesis

Degree Name

Master of Science

Major

Food Science and Technology

Major Professor

Melvin R. Johnston

Committee Members

Ivan E. McCarty, Leo J. Hardin

Abstract

Most data available on pesticide residues are based on samples of food obtained from the grower or from the market in a fresh state. Until recently very little attention has been given to the effects of commercial processing on pesticide residues in food. Williams (108) indicated that the most common chlorinated hydro-carbon insecticides that were found in a representative “market basket" by the Food and Drug Administration were DDT, TDE, and DDE. Heptachlor and heptachlor epoxide also were found frequently. The Food and Drug Administration (3) has established tolerances of 7.0 p.p.m. for DDT and TDE, and a zero tolerance for heptachlor and heptachlor epoxide. No tolerance was set for DDE. At present. the determination of residues is made on the raw agricultural com-modities rather than the finished processed product. This study was made to determine the effects of normal prepa-ration and thermal processing on residues of DDT, heptachlor, and their metabolites in turnips and turnip greens.

Recommended Citation

Barron, James T., "The effect of preparation and thermal processing on residues of DDT, heptachlor, and their metabolites in turnip greens and roots (brassica rapa). " Master's Thesis, University of Tennessee, 1967.
https://trace.tennessee.edu/utk_gradthes/8537