Table 1.

Response Factor and Percent Recovery for OCPs.

OCPs	Response factor	Amount (μg/g) of OCPs used for spiking	Mean amount of OCPs recovered	Percent recovery*	EU-MRL (μg/g) in food items**
HCH	–	10	9.056	90.56 ± 4.28
γ-BHC	1.208 ± 0.023	10	8.202	82.02 ± 2.56	0.01−0.05
Aldrin	1.527 ± 0.012	10	9.451	94.51 ± 5.27	0.006−1
p, p'- DDE	0.902 ± 0.007	10	8.909	89.09 ± 6.23	0.02−5
α-Chlordane	1.776 ± 0.126	10	8.013	80.13 ± 4.88	0.002−0.5
p, p'- DDD	1.859 ± 0.214	10	10.686	106.86 ± 5.07	0.02−5
Dieldrin	1.105 ± 0.005	10	10.921	109.21 ± 3.95	0.006−1
Heptachlor	1.188 ± 0.015	10	9.174	91.74 ± 4.36	0.006−0.5
Endrin	1.436 ± 0.133	10	8.596	85.96 ± 4.83	0.05−0.1
p, p'- DDT	0.984 ± 0.008	10	9.339	93.39 ± 4.31	0.02−5

*Values are means of triplicate analysis ± s.d.

**Values are for edible plants and animals generally.