HERBICIDES RESIDUE IN FRESH WATER FISH WITH SPECIAL REFERENCE TO THE EFFECT OF HEAT TREATMENT ON ITS STABILITY

Abstract

The herbicide pollutes the water either by direct use for killing or

inhibiting the gro• of Weeds in fish ponds or i11directly from :.\. •:>r• . '.)'. agriculture drainageF. ••. ' \-•• .: . '- -- .. •,,•:; '-: • I_.- •, Fish coritaii1.in'g•pesticide residues affect adverse!§•human health. Therefore, the present study aims to induce the following parts : IPartl I

Detection and determination of ametryne and glyphosate

(roundup) residues in muscles offreshwater fish:

Two hundred samples representing 2 species of fresh water fish (100 samples catfish & 100 samples boltifish) were collected from fish markets at EL-Sharkia governorate and analysed for ametryne and roundup residues by using thin layer chromatography.

The mean levels of ametryne residues in catfish (Clarias lazera)

and boltifish (Tilapia nilotica) were 4.557 ± 0.613 ppm and 2.055 ±

0.392 ppm, the percentage of contamination were 61 & 39% and samples containing more than the maximal residuallimites (0.1 ppm) respresenting 45 & 28% respectively. The mean levels of glyphosate (roundup) residues in catfish (Clarias lazera) and boltifish (Tilapia nilotica) were 0.283 ± 0.051 ppm and 0.083 ± 0.019 ppm, the percentage of contamination were 36 & 31% and samples containing more than the maximum residual limites (MRL) (0.05 ppm) representing 26 and 19% respectively.

Part II

Effect of cooking procedures and freezing on ametryne and roundup residues in Fish :

Freezing for two months at- 20 °C was the least effective method for reducing ametryne and roundup residues in fish muscles while frying, grilling and boiling reduce the ametryne residues by, 63.20, 47.27, 38.6% and the roundup residues by 99, 96 and 94% respectively. Roundup was significantly more reduced than ametryne by heat treatment and this may be due to physical property of solubility of roundup in water.