Diazinon pesticide in food products: A review of its detection and determination

Diazinon is known as the most commonly used organophosphorus pesticide influencing different insects by inactivating acetyl choline esterase enzymes. Despite usefulness, its toxicity to human resulted in a worldwide concern about the occurrence of diazinon in foodstuffs. Malfunction of brain is considered as the main disorders induced by long time exposure to diazinon. Consequently, its residue in foodstuffs needs to be monitored. Maximum residue limit has been set for diazinon in several foodstuffs e.g10 μg/kg for fruit by European Union. Considering the presence of diazinon in different foodstuffs and its potential health risk for human, this study is aimed to review detection of diazinon, and the methods used for its determination and quantification

Diazinon pesticide in food products: A review of its detection and determination Keywords:

Diazinon , detection , Food , determination