Pesticides and total polychlorinated biphenyls residues in raw and cooked walleye and white bass harvested from the Great Lakes

• Published in: Bulletin of environmental contamination and toxicology 1995-03, Vol.54 (3), p.396-402
• Main Authors: ZABIK, M. E, ZABIK, M. J, BOOREN, A. M, DAUBENMIRE, S, PASCALL, M. A, WELCH, R, HUMPHREY, H
• Format: Article
• Language: English
• Subjects: Agnatha. Pisces; alimentos; Animal, plant and microbial ecology; Animals; Applied ecology; Bass - metabolism; bifenilos policlorados; Biological and medical sciences; camphechlor; canfecloro; chlordane; clordano; coccion; contaminacion; contamination; cooking; cuisson; ddt; dieldrin; dieldrine; Ecotoxicology, biological effects of pollution; Effects of pollution and side effects of pesticides on vertebrates; Fishes - metabolism; fongicide; Food Contamination; Food Handling; foods; Fresh Water; Freshwater; Fundamental and applied biological sciences. Psychology; fungicidas; fungicides; heptachlor; heptachlore; heptacloro; morone; Morone chrysops; Pest Control; pesticide; Pesticide Residues - metabolism; pesticides; Pesticides - metabolism; plaguicidas; polychlorinated biphenyls; Polychlorinated Biphenyls - metabolism; polychlorure de biphenyle; produit alimentaire; residu; residues; residuos; stizostedion; Stizostedion vitreum vitreum; Water Pollutants, Chemical - metabolism
• ISSN: 0007-4861; 1432-0800
• DOI: 10.1007/BF00195111

A study of white bass (Morone chrysops) and walleye (Stizo-tedium vitreum vitreum) from the Great Lakes showed that p,p'-DDE was the primary component of the DDT complex. p,p'-DDD was generally found at higher levels than p,p'-DDT. Trans-nonachlor, followed by cis-nonachlor were the major components of the chlordane complex. HCB, heptachlor epoxide and toxaphene were found only in a few of the S. vitreum vitreum fillets. Total PCB in Erie lake S. vitreum vitreum were about twice those from Huron or Michigan lakes. M. chrysops from Erie lake also had higher levels of PCB than those from Huron lake. Baking, charbroiling or deep fat frying of these fish reduced the level of contaminants by one quarter to one third. Significant differences were not seen among the cooking methods except including the skin on the deep fat fried S. vitreum vitreum minimized the loss of the chlordane and DDT complexes.