STUDY ON THE USE OF DDT AS PRESERVATIVE PRACTICED IN STORED DRIED FISHES OF BANGLADESHYUSUF SHARIF AHMED KHAN AND MOHAMMED ASHRAFUL AZAM KHANAbstract Studies were conducted to assess the cured losses in drying condition at field level and storage condition at godown of prominent whole sale markets of Bangladesh. In storage condition DDT powder is directly used on dried fishes. Laboratory analysis of stored and marketed dried fish shows the presence of DDT. The residue level of DDT on ribbon fish in different markets ranged from 55.09 to 108.76 ppm in Bombay Duck this varied from 0.70 to 12.35 ppm and in Pomfret this level was exceptionally high 273.68 to 452.02 ppin which is hazardous to the consumers.
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