This study evaluated the potential health risk of OCPs in selected protein foods. A total of 66 food samples were collected from selected areas in Abeokuta, southwestern Nigeria. Food samples were analyzed for OCPs using the standard method. OCP data were analysed for descriptive and inferential statistics. Health risk assessment was conducted for non-carcinogenic {Hazard Quotient (HQ), Hazard Index (HI) and Cancer Risk (CR)}. The ΣOCP concentration was observed highest in pork (42.20 ± 33.33 mg kg⁻¹) of which methoxychlor and dieldrin represented 63 and 28%, respectively. The HIs of OCPs in protein foods were generally greater than 1.0 indicating adverse effects. The ΣCR data showed carcinogenic effects in protein foods with values greater than the acceptable limit of 1.0 × 10⁻⁴.

这项研究评估了某些蛋白质食品中OCP的潜在健康风险。从尼日利亚西南部Abeokuta的选定区域收集了总共66个食物样品。使用标准方法分析食品样品中的OCP。分析了OCP数据的描述性和推断性统计。对非致癌性{危险商（HQ），危险指数（HI）和癌症风险（CR）}进行了健康风险评估。猪肉中的ΣOCP浓度最高（42.20±33.33 mg kg ^-1），其中甲氧基氯和狄氏剂分别占63％和28％。蛋白质食品中OCP的HIs通常大于1.0，表明有不良影响。ΣCR数据显示蛋白质食品的致癌作用值大于1.0×10 ^-4的可接受极限。