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Article: Dioxins: A hot topic for the food industry
- Article from:
- International News on Fats, Oils and Related Materials : INFORM
- Article date:
- June 1, 2005
- Author:
CopyrightCopyright AOCS Press Jun 2005. Provided by ProQuest LLC. (Hide copyright information)
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Dioxins (more precisely, polychlorinated dibenzo-p-dioxins (PCDD) and dibenzofurans [PCDFJ) are among the most toxic chemical substances known to science. Although they have not been the subject of systematic chemical synthesis, they are receiving great attention as additional compounds and impurities in numerous chemical products and processes. In addition, their hard-to-control deposition in the environment is a matter of much concern. A fundamental reason for this attention is some disasters in the past and-once the toxicity of these compounds had been recognized-the fact that dioxins in nature have a long halflife with resultant persistence in the environment. These properties in ...