Dioxins, Furans and related compounds. Origins and risks associated with food production
Keywords:
Dioxins, Furans, persistent organic pollutants, food productionAbstract
Dioxins, Furans and Dioxin-like PCBs are compounds characterized by being very thermally stable, chemically inert, very lipophilic and hardly biodegradable and metabolizable, thus they have been incorporated into the list of persistent organic pollutants established as priorities for the Stockholm Convention. These compounds have similar toxicity profiles, common mechanisms of action, and are generally considered together as a group for regulatory guidance. Since ingestion represents the main route of exposure for humans, the presence of unacceptable concentrations in food has been mainly related to feed contamination or environmental incidents. Investigations from several international crises (Germany 1998, Belgium 1999, Ireland 2008, Germany 2010) frequently suggest the inappropriate use of inputs produced for technical purposes. Likewise, agricultural/fishing activities in areas impacted by environmental contamination can lead to food with high Dioxin, Furan and Dioxin-like PCBs levels.
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