Effect of heat processing on degradation of organophosphorus compounds in milk

In the present scenario, usage of pesticides are inevitable to meet the demands of growing population and to secure the food grain production, there is need for regular screening of milk and milk products for pesticide residues which is being felt in the trade and also at the consumers level. The present work was undertaken to study the effect of heat processing on degradation of various Organophosphorus compounds (Dichlorvos, Dimethoate, Diazinon, Chlorpyrifos, Malathion and methyl Parathion) in both natural and spiked samples of milk were heated to pasteurization temperature (63 oC for 1/2hrs), sterilization (121 oC for 15 minutes) and boiling (5min) respectively. Extraction and Cleanup of samples was done by employing QuEChERS method and analysed by GC-FPD. The mean concentration levels of pesticide residues were assessed and degradation percentage of respective pesticide in different food processing methods were calculated. Sterilization and boiling proved to be highly effective on degradation of Organophosphorus compounds than pasteurization temperatures.