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

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.

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.

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.

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.