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Dioxins in Food

  • Chapter
Dioxins and Health

Abstract

The purpose of this chapter is to summarize the information that is currently available on the concentrations of PCDDs and PCDFs in foods and the resulting dietary intake. As is made clear in other chapters of this book, PCDDs and PCDFs are present at measurable concentrations in human tissues even when the subjects have no history of occupational or accidental exposure. It is accepted that this is related very largely to the presence of PCDDs and PCDFs in foods, and that the proportion of the body burden of background subjects that stems from inhalation or from direct contact with PCDDs and PCDFs in the environment is probably no more than a few percent.

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  1. CSL Food Science Laboratory, Norwich Research Park, Colney, Norwich, NR4 7UQ, UK

    James R. Startin

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  1. Department of Preventive Medicine, University of New York Health Science Center-Syracuse, Binghamton, New York, 13903, USA

    Arnold Schecter

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Startin, J.R. (1994). Dioxins in Food. In: Schecter, A. (eds) Dioxins and Health. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-1462-0_4

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