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Pesticide Residue Levels in Cooked Rice and Noodles

College of Home Economics, Washington State University, Pullman, Wash. 99163

Mary E. Zabik

Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Mich. 48823

Waldina E. Smith

7102 Cumberland Place, Tampa, Fla. 33602

This study was conducted to determine whether or not fat-soluble chlorinated hydrocarbon pesticide residues were transferred from cooking media to the food cooked. Egg noodles and rice were cooked in chicken broth contaminated with lindane, dieldrin, and DDT compounds. The data showed small amounts of each pesticide were transferred to the noodles and rice during cooking; however, some of each pesticide remained in the broth drained from the cooked noodles. Conversion of DDT to its isomers occurred during cooking. Losses of pesticides occurred during cooking, probably because of codistillation, heat destruction, or both. (HOME ECONOMICS RESEARCH JOURNAL, September 1972, Vol. 1, No. 1)

Family and Consumer Sciences Research Journal, Vol. 1, No. 1, 44-48 (1972)
DOI: 10.1177/1077727X7200100108


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