Contamination of Dioxins in Foods

Year 2018, Volume: 4 Issue: 1, 1 - 12, 01.04.2018

Banu Eşder Güner Arkun

Abstract

Dioxin and dioxin-like compounds are complex chemical materials occurring as intermediates and byproducts
during the production process of chlorination in many chemical industries. Dioxins can conserve
their stable chemical structure in natural environment due to their hydrophilic physical character and low
solubility in water. They accumulate in both food and living body because they have lipophilic physical
character that makes them be able to dissolve only in fatty tissue, their catabolism can occur only at higher
temperatures. Since the mechanism of disintegration in the living body is so difficult, dioxins lead to
many adverse effects on human health and cause diseases such as cancers, chloroacne, wasting syndrome,
growing abnormalities, congenital anomaly etc. It is very important to determine the presence and levels
of the dioxin complex compounds in both ecosystem and industrial processes according to the statutory
legislation for protecting the health of living beings and preventing environmental pollution.

Keywords

Dioxin,, dioxin-like compounds,, human health,, toxicity,, Dioxin analyzing techniques

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