Are pesticide residues present in meat products? Study examines food safety in local markets

A new study published in the Sultan Qaboos University Journal of Science investigates the presence of pesticide residues in meat and meat products available in local markets, providing important insights into food safety and public health.

The research analyzed 145 samples of beef, sheep, goat, chicken, and turkey, including fresh, frozen, and processed products such as meatballs, mortadella, and sausages from local, regional, and international sources. Advanced analytical techniques—including gas chromatography–mass spectrometry (GC-MS) and enzyme-linked immunosorbent assay (ELISA)—were used to detect residues of organochlorine pesticides and other compounds such as 2,4-D, DDT derivatives, and alachlor.

Results showed that pesticide residues were detected at low levels, all within internationally accepted safety limits. However, the presence of trace residues highlights the importance of continuous monitoring to assess potential long-term exposure risks.

The findings provide valuable evidence to support food safety authorities in strengthening routine inspection systems and ensuring the safety of meat products in the market. The study also contributes to ongoing research efforts aimed at improving food quality and public health protection.