Dioxin Contamination in Foodstuffs: Report
Dioxins can be found in almost every part of the environment, presenting an obvious health hazard. This report outlines the health hazards, and evaluates human exposure to, and intake of, dioxins in foodstuffs. It also sets out recommendations for measures to reduce contamination of food, and gives guidelines on risk management in foods.
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27 pg TEQ/g Ah receptor binding carcinogenicity chloracne chlorinated Chlorine-containing chemicals combustion Committee of Ministers compounds CONTAMINATION IN FOODSTUFFS coplanar congeners coplanar PCBs Council of Europe dairy products dietary intake DIOXIN CONTAMINATION dioxins and furans dioxins in human effect of dioxins emission-reducing measures endpoint environment European Convention evaluation Finland Fireproofing substances Germany guidelines higher toxic human exposure human health incinerators individual PCDD induction Intake data intake of dioxins intake of PCDDs ISBN Levels of PCDDs management in foods mass spectrometry mechanism of action Mercury in food metal-producing and metal-recycling milk and dairy Netherlands nitrite NOAEL Northern Ireland Norway Partial Agreement committees PCDDs and PCDFs PCDDs/PCDFs pg TEQ/day pg TEQ/g fat pg TEQ/kg bw/day pg TEQ/kg/day public health field range of TDIs requires a number risk assessment risk management rodents safety factor samples Slovenia social and public source of dioxins TCDD TEC/g TEFs total intake Toxic Equivalent Factors toxic potency Toxicokinetics