RESIDUOS DE INSECTICIDAS ORGANOCLORADOS EN YOGURT FIRME DE TRES MARCAS COMERCIALES, ELABORADO EN VENEZUELA Organochlorine Insecticide Residues in Yogurt of Three Commercial Brands, Made in Venezuela

The objective of this research was to determine organochlorine insecticide (OCI) residues in different yogurt commercial brands during storage time, by mean of liquid-liquid extraction technique, recommended by the Association of Official Analytical Chemists (AOAC, 1997). Three commercial brands of natural, firm yogurt, elaborated in Venezuela and distributed in Zulia State were selected, called A, B and C, and three storage times (0, 15 and 30 days previous to date of expiry), at a temperature of 4°C were tested, for a total of 54 samples. Of the total number of samples, 48 (88.9%) had OCI residues. The residue which was found in higher concentration was endosulfan, with values of 0.1137 mg kg –1 of fat for brand A, 0.1105 mg kg –1 of fat for brand B and 0.1927 mg kg –1 of fat for brand C. The residues detected in lower concentration were aldrin (0.0037 mg kg –1 of fat for brand A), endrin (0.0076 mg kg –1 of