A Risk Assessment of exposure to chlorpyrifos from foodstuff in the Slovak Republic

Chlorpyrifos (O,O-diethyl-O-(3,5,6-trichlor-2-pyridyl)-phosphorothioate) is a white cristalline organophosphates with a broad-spectrum of insecticide effects. Chlorpyrifos is acrid and poor water soluble compound. In agriculture it is used for the treatment of infected leaves and the fruit as well as beet, maize, cereals, pepper, cucumbers and potatoes. It is effective for the destruction of mosquitoes, cockroaches, caterpillars, fleas, ants and other insects.  
Applying to the affected crops, chlorpyrifos gradually gets into the soil and sticks tightly to soil particles. Due to low water solubility of chlorpyrifos the groundwater pollution occurs only rarely. 
Chlorpyrifos is slightly toxic to rabbits, rats and mice and highly toxic to chickens, amphibians and fish. Several studies have shown that people respond to exposure to chlorpyrifos significantly more sensitive than e.g. rats or mice. In small doses, chlorpyrifos causes headache, blurred vision, watery eyes, dry mouth, dizziness, weakness, nausea, and so on. Recent studies have shown that chlorpyrifos can cause cancer in humans. 
Maximum residue limits for chlorpyrifos in foodstuff are set by legislation. 
The RA will cover the whole food area.