ABSTRACT
There are numerous chemical pesticides used to control insects and other pests in livestock facilities. Industrial farms apply these chemicals directly to the skin, fur, and feathers of livestock such as cattle, pigs, and poultry in order to kill off Ãies, mites, spiders, cockroaches, ticks, and other pests [1,2]. Furthermore, accidentally, pesticide sprays can be blown onto livestock by wind or livestock can be fed with plants that have been sprayed [1,3]. Domestic animals can also accumulate such substances from contaminated feed and water [4]. As a consequence, these pesticide residues accumulate in the animals’ fatty tissues, such as fatty meat, and by-products (including organs, fat or lard, skin, feet, abdominal and intestinal contents, bone, and blood) [5]. Thus, animal-derived products are considered to be an indirect source of pesticides, which is supported by various surveys, indicating that the most persistently and highly contaminated foodstuffs are animal products, followed by leafy vegetables and garden fruits [6-9].
