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5 results on '"Md. Nurul Huda Bhuiyan"'

1. Organochlorine insecticides (DDT and heptachlor) in dry fish: Traditional washing and cooking effect on dietary intake

Author

Matiur Rahim, K. M. Formuzul Haque, Mamtaz Dawlatana, Kabir Ahmed, Habibur Rahman Bhuiyan, MD. Nurul Huda Bhuiyan, and Md. Nazrul Islam Bhuiyan

Subjects
Cooking, DDT, Dry fish, Heptachlor, Organochlorine insecticides, Washing, Therapeutics. Pharmacology, RM1-950
Abstract

The concentrations of organochlorine insecticides (DDT and heptachlor) were investigated to estimate the effect of various washing and boiling/cooking to elucidate the concentration level we intake actually. For this study five most popular dry fish samples namely bombay duck (loittya), ribbon fish (chhuri), shrimp (chingri), chinese pomfret (rupchanda) and Indian salmon (lakhua) were analyzed. The highest concentrations of DDT and heptachlor were found 737.238 ppb (Indian salmon, normal) and 44.806 ppb (shrimp, normal) respectively; after boiling treatment a big amount was washed out and remained only 135.516 ppb and 16.868 ppb respectively. Boiling treatment was found more effective than the others.

Published
2009

2. Screening of organochlorine insecticides (DDT and heptachlor) in dry fish available in Bangladesh

Author

K.M. Formuzul Haque, Md. Tariqul Hassan, Kabir Ahmed, Matiur Rahim, Habibur Rahman Bhuiyan, Md. Nurul Huda Bhuiyan, and Md. Nazrul Islam

Subjects
DDT, Dry fish, Heptachlor, Organochlorine insecticide, Therapeutics. Pharmacology, RM1-950
Abstract

The concentrations of organochlorine insecticides DDT and heptachlorwere investigated to estimate the current status of insecticidesused in dry fish. The most popular dry fish– ribbon fish (Chhuri),shrimp (Chingri) and bombay duck (Loittya) were selected for thisstudy and these dry fishes were collected from different markets ofDhaka and Chittagong. The range of DDT used in all the samples was3.038 ppb to 874.966 ppb. The range of DDT in ribbon fish 131.611 ppb to 149.430 ppb, in shrimp 3.038 ppb to 318.206 ppb and in bombayduck 61.918 ppb to 874.966 ppb was found. The range of heptachlorused in all the samples was 0.682 ppb to 5.464 ppb. The range ofheptachlor in ribbon fish 1.710 ppb to 2.306 ppb, in shrimp 0.682 ppbto 3.806 ppb and in bombay duck 1.762 ppb to 5.464 ppb was found.The heptachlor was not found in ribbon fish (CTG-2), shrimp (DHK-2and CTG-1) and bombay duck (DHK-1). The concentration of heptachlorin dry fish compare to DDT was found too much less.

Published
2008

3. Screening of organochlorine insecticides (DDT and heptachlor) in dry fish available in Bangladesh

Author

Md. Nurul Huda Bhuiyan, Habibur Rahman Bhuiyan, Matiur Rahim, Kabir Ahmed, K. M. Formuzul Haque, Md. Tariqul Hassan, and Md. Nazrul Islam Bhuiyan

Subjects
DDT, Dry fish, Heptachlor, Organochlorine insecticide, Therapeutics. Pharmacology, RM1-950
Abstract

The concentrations of organochlorine insecticides DDT and heptachlor were investigated to estimate the current status of insecticides used in dry fish. The most popular dry fish- ribbon fish (Chhuri), shrimp (Chingri) and bombay duck (Loittya) were selected for this study and these dry fishes were collected from different markets of Dhaka and Chittagong. The range of DDT used in all the samples was 3.038 ppb to 874.966 ppb. The range of DDT in ribbon fish 131.611 ppb to 149.430 ppb, in shrimp 3.038 ppb to 318.206 ppb and in bombay duck 61.918 ppb to 874.966 ppb was found. The range of heptachlor used in all the samples was 0.682 ppb to 5.464 ppb. The range of heptachlor in ribbon fish 1.710 ppb to 2.306 ppb, in shrimp 0.682 ppb to 3.806 ppb and in bombay duck 1.762 ppb to 5.464 ppb was found. The heptachlor was not found in ribbon fish (CTG-2), shrimp (DHK-2 and CTG-1) and bombay duck (DHK-1). The concentration of heptachlor in dry fish compare to DDT was found too much less.

Published
2008
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4. Organochlorine insecticides (DDT and heptachlor) in dry fish: traditional washing and cooking effect on dietary intake

Author

MD. Nurul Huda Bhuiyan, Habibur Rahman Bhuiyan, Kabir Ahmed, Mamtaz Dawlatana, K. M. Formuzul Haque, Matiur Rahim, and Md. Nazrul Islam Bhuiyan

Subjects
Pharmacology, Bombay duck, Pomfret, Washing, Dry fish, biology, Dried fish, Chemistry, Heptachlor, lcsh:RM1-950, biology.organism_classification, Shrimp, DDT, chemistry.chemical_compound, Organochlorine insecticides, Animal science, lcsh:Therapeutics. Pharmacology, Boiling, Environmental chemistry, %22">Fish , Cooking, Food contaminant
Abstract

The concentrations of organochlorine insecticides (DDT and heptachlor) were investigated to estimate the effect of various washing and boiling/cooking to elucidate the concentration level we intake actually. For this study five most popular dry fish samples namely bombay duck (loittya), ribbon fish (chhuri), shrimp (chingri), chinese pomfret (rupchanda) and Indian salmon (lakhua) were analyzed. The highest concentrations of DDT and heptachlor were found 737.238 ppb (Indian salmon, normal) and 44.806 ppb (shrimp, normal) respectively; after boiling treatment a big amount was washed out and remained only 135.516 ppb and 16.868 ppb respectively. Boiling treatment was found more effective than the others.

Published
2009

5. Screening of organochlorine insecticides (DDT and heptachlor) in dry fish available in Bangladesh

Author

H. R. Bhuiyan, Matiur Rahim, Md. Nurul Huda Bhuiyan, Md. Tariqul Hassan, Md. Nazrul Islam Bhuiyan, K.M. Formuzul Haque, and Kabir Ahmed

Subjects
Pharmacology, Bombay duck, Dry fish, biology, Heptachlor, lcsh:RM1-950, Organochlorine insecticide, biology.organism_classification, Shrimp, DDT, Toxicology, chemistry.chemical_compound, Organochlorine insecticides, lcsh:Therapeutics. Pharmacology, chemistry, %22">Fish
Abstract

The concentrations of organochlorine insecticides DDT and heptachlor were investigated to estimate the current status of insecticides used in dry fish. The most popular dry fish- ribbon fish (Chhuri), shrimp (Chingri) and bombay duck (Loittya) were selected for this study and these dry fishes were collected from different markets of Dhaka and Chittagong. The range of DDT used in all the samples was 3.038 ppb to 874.966 ppb. The range of DDT in ribbon fish 131.611 ppb to 149.430 ppb, in shrimp 3.038 ppb to 318.206 ppb and in bombay duck 61.918 ppb to 874.966 ppb was found. The range of heptachlor used in all the samples was 0.682 ppb to 5.464 ppb. The range of heptachlor in ribbon fish 1.710 ppb to 2.306 ppb, in shrimp 0.682 ppb to 3.806 ppb and in bombay duck 1.762 ppb to 5.464 ppb was found. The heptachlor was not found in ribbon fish (CTG-2), shrimp (DHK-2 and CTG-1) and bombay duck (DHK-1). The concentration of heptachlor in dry fish compare to DDT was found too much less.

Published
2008

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