Pregledni rad

Dioxins in Livestock Products: Sources, Bioaccumulation, and Health Impacts

Viktorija Pralas ; Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
Ivan Vnučec ; Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
Jelka Pleadin ; Croatian Veterinary Institute, Zagreb, Croatia
Miroslav Jůzl ; Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic
Darija Bendelja Ljoljić ; Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
Paweł Konieczka ; Faculty of Bioengineering, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
Tamara Stamenić ; Institute for Animal Husbandry, Belgrade, Serbia
Ivica Kos ; Faculty of Agriculture, University of Zagreb, Zagreb, Croatia *

* Dopisni autor.

Sažetak

Dioxins, a group of persistent organic pollutants, are highly toxic, resistant to degradation, and primarily enter the environment through industrial processes. They include polychlorinated dibenzo-p-dioxins (PCDDs), dibenzofurans (PCDFs), and dioxin-like polychlorinated biphenyls (DL-PCBs). Dioxins accumulate in fatty tissues of animals and humans due to their lipophilic nature, posing significant health risks, including cancer, reproductive, and developmental issues. Contaminated food, particularly from livestock production like dairy and meat products as well as fish are the primary route of human exposure. Studies show that dioxin levels in livestock depend on factors such as feed contamination and exposure duration. Cattle, sheep, and goats which are exposed to contaminated soil during grazing are particularly vulnerable. Studies have found that dioxins concentrate in liver and fat, with higher sequestration in the liver. Due to their lipophilic nature, dioxins bind to fat tissue and bioaccumulate in the bodies of animals and humans, leading to prolonged exposure. Human exposure is primarily through the consumption of animal products, with dietary intake accounting for 90-95 % of dioxin exposure. Food processing, particularly high-temperature cooking and fat removal can reduce dioxin content, although some congeners may persist. Regulatory measures have significantly reduced industrial dioxin emissions, but environmental persistence and bioaccumulation remain challenges. The European Union has set strict limits on dioxin levels in food to protect public health, with ongoing research focused on reducing exposure through improved agricultural practices and food processing methods.

Ključne riječi

dioxins; bioaccumulation; health impact; meat safety; animal fat

Hrčak ID:

321292

URI

https://hrcak.srce.hr/321292

Datum izdavanja:

14.10.2024.

Podaci na drugim jezicima: hrvatski njemački španjolski talijanski

Posjeta: 0 *