Dioxins in the Food Chain: Prevention and control of contamination
| dc.date | 2023-04-27T11:52:47Z | |
| dc.date | 2023-04-27T11:52:47Z | |
| dc.date | 2008 | |
| dc.date | 2019-05-30T17:12:25.0000000Z | |
| dc.date.accessioned | 2026-06-27T21:34:29Z | |
| dc.description | The common term dioxins is often used for a number of chemically related lipophilic compounds (polychlorinated dibenzo-para dioxins (PCDDs) and polychlorinated dibenzofurans (PCDFs), including certain dioxin-like polychlorinated biphenyls (PCBs) with similar toxic properties. However, the denomination of dioxin is given to 2,3,7,8-tetrachloro-dibenzo-para-dioxin (TCDD). Of the identified 419 types of dioxin-related compounds, which have a dioxin-like chemical structure, only about 30 are conside red to have significant toxicity, with TCDD being the most toxic. Although dioxins and dioxin-like PCBs (for convenience herein after referred to as “dioxins”) show similarities in their toxicological and chemical behaviour, their sources may be different. | |
| dc.format | 5p. | |
| dc.format | application/pdf | |
| dc.identifier | https://openknowledge.fao.org/handle/20.500.14283/AU212E | |
| dc.identifier | http://www.fao.org/3/a-au212e.pdf | |
| dc.identifier.uri | http://hdl.handle.net/123456789/227306 | |
| dc.language | English | |
| dc.rights | FAO | |
| dc.title | Dioxins in the Food Chain: Prevention and control of contamination | |
| dc.title | Dioxins in the Food Chain: Prevention and control of contamination | |
| dc.title | Fact Sheet 2 April 2008 | |
| dc.type | Brochure, flyer, fact-sheet |