Authors:
Mărioara Drugă, Camelia Moldovan, Delia-Gabriela Dumbravă, Ariana-Bianca Velciov, Ducu-Sandu Stef
Volume 27, Issue 4;
Pages: 437-445; 2021
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Dioxins and PCBs are extremely toxic environmental contaminants in very low concentrations and can get into food from air, soil or aquatic sediments. The reduction of residues of such persistent environmental contaminants, generically called dioxin-like compounds, both for the protection of the environment and for consumers, is now becoming of particular importance globally.
As several cases have been mentioned in recent years in which dioxins have been accidentally identified in the food chain, in this paper we propose a review of the main sources, pathogenic effects and symptoms induced by the human consumer, the maximum limits and possibilities to reduce them in food.
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