Organochlorine pesticides (OCPs) were intensively used in agriculture to protect cultivated plants in mid-twentieth century. The use of pesticides in the USA doubled from 1960 to 1980. 1,1,1-Trichloro-2,2-bis(4-chlorophenyl)ethane (DDT), one of the common OCPs, was used to prevent spreading of malaria and other vector-borne diseases such as dengue, leishmaniasis and Japanese encephalitis through the prevention of growth of mosquito. Lindane, another example of the most widely used OCPs, had been used to treat head lice in children [1]. After OCPs were used widely in soil and plants for some years and due to their relative stability and bioaccumulation property, these persistent chemicals can be transferred and magnified to higher trophic levels through the food chain. Consequently, OCP residues are present in fatty foods, both foods of animal origin, such as meat, poultry, fish, eggs, and milk, and of plant origin, such as