Mahsa Amiri - Msc Student, Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
Amene Nematollahi - Asistant Professor, Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, Iran
Neda Mollakhalili meybodi - Asistant Professor, Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran

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.g۱۰ 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, detection, Food, determination