Pesticide Residues in Beef and Camel Meat From Slaughterhouses in 13 Districts in Kenya

  • JM Mbaria
  • WO Ogara
  • FK Gitau


One hundred and fifty one beef (n=136) and camel (n=15) meat samples comprising mainly of adipose tissue were collected from animals slaughtered in 13 districts in Kenya for analysis of organophosphate and organochlorine pesticide residues. Gas chromatographic method (GLC) and ECD and FID was used for analysis of organochlorine and organophosphate residues respectively. Eight organochlorine pesticide residues were detected in the following percentages of the samples:α-BHC-7.3%, β-BHC-5.3%, y-BHC-23.2%, o, p’-DDT- 27.8%, p, p’-DDT-15.8%, p, p’-DDD-0.7%, dieldrin- 20.5% and aldrin-13.2%. None of samples contained quantifiable levels of organophosphate compounds. Most levels of organochlorine residues were below Extraneous Residue Limits (ERL). None of the camel meat samples contained residue levels above the tolerance limits. DDT was found in levels above ERL in 4% of the samples all of which were beef. Samples with the highest levels of DDT were from Nyeri and Nanyuki districts. It was concluded that beef and camel meat analyzed were fit for human consumption.

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eISSN: 0256-5161