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Title

Diazinon reduction in food products: a comprehensive review of conventional and emerging processing methods.

Authors

Nematollahi, Amene; Rezaei, Farahnaz; Afsharian, Zahra; Mollakhalili-Meybodi, Neda

Abstract

Diazinon is known as one of the most commonly used organophosphorus pesticides which influence different pests through inactivating acetyl choline esterase enzymes. Despite diazinon applications, its toxicity to human health could result in a worldwide concern about its occurrence in foodstuffs. Malfunction of brain is considered as the main disorders induced by long time exposure to diazinon. Due to the degradation of diazinon in high temperatures and its susceptibility to oxidation as well as acidic and basic conditions, it could be degraded through several physical (9–94%) and chemical (19.3–100%) food processing procedures (both household and industrial methods). However, each of these methods has its advantages and disadvantages. Normally, the combination of these methods is more efficient in diazinon reduction. To this end, it is important to apply an effective method for diazinon reduction in the food products without affecting food quality or treating human health. It could be noticed that bioremediation by microorganisms such as probiotics could be a promising new method for diazinon's reduction in several food products.

Subjects

DIAZINON; ORGANOPHOSPHORUS pesticides; PRODUCT reviews; FOOD quality; HIGH temperatures

Publication

Environmental Science & Pollution Research, 2022, Vol 29, Issue 27, p40342

ISSN

0944-1344

Publication type

Academic Journal

DOI

10.1007/s11356-022-19294-9