Occurrence, distribution, and risk of organochlorine pesticides in food and greenness assessment of method

Organochlorine pesticides (OCPs) have been used globally to boost food production. Although banned, due to their prolonged toxic effects but their residue still impacts the quality of primary and processed agricultural products. This study assesses the levels of residual OCPs (alpha,beta,delta-HCH, heptachlor, heptachlor epoxide, chlordane, methoxychlor, aldrin, dieldrin, endrin, endrin aldehyde, endrin ketone, endosulfan, endosulfan sulfate, 1,1-dichloro-2,2-bis(p-chlorophenyl)ethane (DDD), 1,1-dichloro-2,2-bis(p-chlorophenyl)ethylene (DDE), and 1,1,1-trichloro-2,2-bis(p-chlorophenyl)ethane (DDT)) in food commonly consumed in Lagos and Ibadan, Southwest, Nigeria. Health risk associated with human exposure via food intake was evaluated with a statistical predictive model. About 248 composite food samples from 8 categories were analyzed in Lagos and Ibadan. Sample extraction and clean-up were by QueChERS method and extracts injected into GC-mu ECD. DDT concentration was highest in meat products, aquatic foods, dairy products, edible oils, fruits, and cereals, while HCHs were highest in chicken eggs and vegetables. OCP concentrations (ng/g) in food categories were 6.09 +/- 1.6-6.85 +/- 0.9 (meat), 5.29 +/- 2.0-12.3 +/- 14 (aquatic foods), 4.86 +/- 1.7-5.89 +/- 0.8 (dairy products), 4.53 +/- 0.8-6.32 +/- 1.1 (edible oils), 3.32 +/- 1.3 (eggs), 3.54 +/- 1.0-4.80 +/- 1.5 (fruits), 4.16 +/- 2.7-4.40 +/- 0.8 (vegetables), and 6.12 +/- 2.0-6.62 +/- 0.9 (cereals). The estimated average daily intake of OCPs was 5.91, 12.5, 4.41, 6.40, 1.53, 5.14, 3.95, and 16.7 ng/kg bw/day through the consumption of meat products, aquatic foods, dairy products, edible oils, chicken eggs, fruits, vegetables, and cereals, respectively. The health risk of residual OCPs via ingestion of foods considered in this study was <1, which implied no potential health risk at the current consumption rate. However, regular monitoring of OCPs residues in food is highly recommended. Finally, the method scaled the analytical Eco-Scale evaluation and Green Analytical Chemical Procedure Index as "an acceptable green analysis method."