Chlorpyrifos is an organophosphate insecticide that has been widely used in agriculture to control pests on various crops. When ingested through contaminated food items, residual levels of chlorpyrifos can have several potential impacts on human health. These impacts can vary depending on the level of exposure and individual susceptibility.1. Acute toxicity: Ingesting high levels of chlorpyrifos-contaminated food can lead to acute poisoning, which may cause symptoms such as nausea, vomiting, diarrhea, abdominal pain, dizziness, headache, muscle twitching, weakness, and difficulty breathing. In severe cases, acute exposure can lead to seizures, unconsciousness, respiratory failure, and even death.2. Neurological effects: Chlorpyrifos acts by inhibiting the enzyme acetylcholinesterase, which is essential for the proper functioning of the nervous system. This inhibition can lead to an accumulation of acetylcholine, causing overstimulation of the nervous system. Chronic exposure to low levels of chlorpyrifos has been associated with neurological symptoms such as memory problems, attention deficits, and impaired motor skills.3. Developmental effects: Studies have suggested that prenatal exposure to chlorpyrifos can have adverse effects on fetal development, including reduced birth weight, delayed motor development, and cognitive impairments. Some research has also linked chlorpyrifos exposure to an increased risk of autism spectrum disorders and attention deficit hyperactivity disorder ADHD in children.4. Endocrine disruption: Chlorpyrifos has been shown to interfere with the normal functioning of the endocrine system, which can lead to hormonal imbalances and potential health issues such as thyroid dysfunction, reproductive problems, and metabolic disorders.5. Cancer risk: Although the evidence is not conclusive, some studies have suggested a potential link between exposure to chlorpyrifos and an increased risk of certain types of cancer, such as lung cancer and non-Hodgkin's lymphoma.It is important to note that regulatory agencies in many countries have established maximum residue limits MRLs for chlorpyrifos in food items to minimize the risk of adverse health effects. However, concerns about the safety of chlorpyrifos have led to its ban or restricted use in several countries, including the European Union and some states in the United States. To reduce the risk of exposure to chlorpyrifos, it is recommended to wash fruits and vegetables thoroughly before consumption and to choose organic produce when possible.