Pollution Status of Pesticide Residues in Food Products in Iran: A Mini-review within 2008-2018

Tari, kamran; Samarghandi, Mohammad Reza; Jaafarzadeh Haghighi Fard, Nematollah; Jorfi, Sahand; Yari, Ahmad Reza; Panahi Fard, Masoud

doi:10.29252/ArchHygSci.9.3.214

Volume 9, Issue 3 (Summer 2020) Arch Hyg Sci 2020, 9(3): 214-223 | Back to browse issues page

‎ 10.29252/ArchHygSci.9.3.214

‎ 20.1001.1.22519203.2020.9.3.1.2

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Tari K, Samarghandi M R, Jaafarzadeh Haghighi Fard N, Jorfi S, Yari A R, Panahi Fard M. Pollution Status of Pesticide Residues in Food Products in Iran: A Mini-review within 2008-2018. Arch Hyg Sci 2020; 9 (3) :214-223
URL: http://jhygiene.muq.ac.ir/article-1-441-en.html

Pollution Status of Pesticide Residues in Food Products in Iran: A Mini-review within 2008-2018

Kamran Tari¹

, Mohammad Reza Samarghandi²

, Nematollah Jaafarzadeh Haghighi Fard³

, Sahand Jorfi⁴

, Ahmad Reza Yari⁵

, Masoud Panahi Fard ^*

⁶

1- Student Research Committee, Department of Environmental Health Engineering, Hamadan University of Medical Sciences, Hamadan, Iran
2- Department of Environmental Health Engineering, Faculty of Health and Research Center for Health Sciences, Hamadan University of Medical Sciences, Hamadan, Iran
3- Professor, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
4- Assistant Professor, Department of Environmental Health Engineering, Ahvaz Jundishapur University of Medical sciences, Ahvaz, Iran
5- Research Center for Environmental Pollutants, Qom University of Medical Sciences, Qom, Iran
6- Ph.D. Student of Environmental Health Engineering, Student Research Committee, School of Health Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran

Abstract: (2573 Views)

Background & Aims of the Study: Pesticides are widely used in the agricultural sector to control pests. Based on numerous studies, the presence of pesticide residues in food causes a wide array of diseases. The current study aimed to identify pesticide residues in foods of vegetal and animal origin and presented the methods used to reduce pesticide content in food before consumption.
Materials and Methods: For the purpose of the study, the articles published within 2008-2018 were searched in the local and international databases, including PubMed, Science Direct, Scopus, using the keywords of pesticides, food, Iran, and residual, in both Persian and English languages. The current study focused on pesticide residues in foods of vegetal and animal origin. Furthermore, this study discusses the methods used to reduce residual pesticide before consumption. The preliminary search yielded 185 articles. After reviewing the articles, 26 studies were finally selected considering the purpose of the study.
Results: As evidenced by the obtained results, diazinon pesticide residue has been reported in many products. Pesticide residues were more frequently found in foods of vegetable origin, compared to those of animal origin. Effective factors influencing the presence of pesticide residues in food products include: farmers' unawareness, incorrect use of pesticide and inappropriate spraying, and disregard for the preharvest interval. Proper washing and immersion in alkaline solutions at a suitable time should be considered to decrease pesticide residues in food products before consumption.

Conclusion: The consumption of food products containing pesticides is associated with a variety of risks to humans, including nervous system dysfunction, reproductive disorders, brain damage, mental illness, and respiratory system disorder. The impact of pesticide residues can be minimized by training and awareness of farmers, Proper washing food products before consumption and as well as the supervision of executive organizations are the keys to the reduction of pesticide application in foods.

Keywords: Pesticide, Residues, Food, Iran

Full-Text [PDF 700 kb] (712 Downloads) | | Full-Text (HTML) (932 Views)

Type of Study: Review Article | Subject: Educational Health
Received: 2020/01/20 | Accepted: 2020/07/19 | Published: 2020/07/18

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