Review article

Dioxins in food chain

Zorka ; Laboratory for Residue Control, Department for Veterinary Public Health, Croatian Veterinary Institute, Savska cesta 143, Zagreb
Marija Sedak ; Laboratory for Residue Control, Department for Veterinary Public Health, Croatian Veterinary Institute, Savska cesta 143, Zagreb
Maja Đokić ; Laboratory for Residue Control, Department for Veterinary Public Health, Croatian Veterinary Institute, Savska cesta 143, Zagreb
Darija Vratarić ; Veterinary Administration, Ministry of Agriculture, Fisheries and Rural Development, Ulica grada Vukovara 78, Zagreb

Abstract

Dioxins and dioxin-like compounds include 29 different congeners of dioxins, furans and polychlorinated biphenyls (PCB). Toxicity of
the listed compounds is very similar. The most toxic congener is 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD). Toxic potential of other
dioxins (PCDD) and furans (PCDF) is defined in relation to TCDD. Human exposure to dioxins mainly refers to exposure through food.
When dioxins enter the organism, they are partly metabolized and eliminated from the organism, and partly accumulated in the
fatty tissue. It has been legally regulated that the share of dioxins in food and animal food is expressed by the toxic equivalent (TEQ).

Keywords

dioxins; polychlorinated biphenyls; food

Hrčak ID:

72581

URI

https://hrcak.srce.hr/72581

Publication date:

15.6.2011.

Article data in other languages: croatian

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