How does milk become infected with Organochlorines?

• A. Via airborne spread
• B. Via feed or direct application
• C. Via contact with humans
• D. Via pasteurization process

Answer: (B)

Organochlorines are persistent, fat-loving chemicals that contaminate milk mainly when dairy cattle ingest feed contaminated with these pesticides or when the chemicals are applied directly to the animals or their environment. Because they dissolve in fat, once absorbed they accumulate in body fat and are secreted into milk, especially into the milk fat. Pasteurization won’t remove such chemical residues, so processing doesn’t fix the contamination. Airborne spread or contact with humans aren’t the primary routes by which milk becomes contaminated; the most direct and relevant pathway is through contaminated feed or direct application to the animals or their surroundings.