Pesticides and total polychlorinated biphenyls residues in raw and cooked walleye and white bass harvested from the Great Lakes
- Michigan State Univ., East Lansing, MI (United States)
- Michigan Dept. of Public Health, Lansing, MI (United States)
To provide data for public health and other government officials to quantitate the degree of exposure a human might receive from consumption of commonly sought open water fish species prepared and cooked by commonly used methods, five species of Great Lakes fish were chosen. Data is presented for walleye harvested from Lakes Erie, Huron and Michigan which were baked and char-broiled as skin-on fillets with additional walleye from Lake Michigan being deep fat fried. Skin-on white bass fillets from Lakes Erie and Huron also were pan fried. Packed column PCB and pesticide analyses were conducted for all fish species by the Michigan Department of Public Health. The DDT complex (p,p{prime}DDT, p,p{prime}DDE and p,p{prime}DDD), dieldrin, hexa-chlorobenzene (HCB), chlorodane complex (alpha and gamma chlordane, oxychlordane, cis- and trans-nonachlor), toxaphene, heptachlor epoxide, and total PCBs (expressed as Arochlor{sup R} 1254) were found at above the minimum level of detection for many of the species studied. Residues were expressed as ppm wet tissue and then converted to micrograms per fillet to calculate the percentage loss due to cooking. 9 refs., 3 tabs.
- Sponsoring Organization:
- USDOE
- OSTI ID:
- 45296
- Journal Information:
- Bulletin of Environmental Contamination and Toxicology, Journal Name: Bulletin of Environmental Contamination and Toxicology Journal Issue: 3 Vol. 54; ISSN 0007-4861; ISSN BECTA6
- Country of Publication:
- United States
- Language:
- English
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