Status of dioxins in foods: a matter of concern to human health.

摘要

This article presents an overview of the chemical properties of dioxins and how their are formed during industrial processing. It also outlines the process of carry over of polychlorinated dibenzodioxins/dibenzofurans (PCDDs/PCDFs) into foods, such as milk and eggs. After illustrating the mechanism of toxicity of dioxins, published data regarding the levels of dioxins in different foods, such as milk/milk products, human milk, eggs and fish, are summarized.