ABSTRACT
Organic pollutants present in foods of animal origin can be classified into two large categories: contaminants and residues. Contaminants (e.g., dioxins or polychlorinated biphenyls) are substances that are not added deliberately to the foods and that can enter into foods during their production process, transformation, storage, packed,
Residues are compounds occur in foodstuffs as a consequence of intentional usage of phytosanitary or veterinary products during plant or animal production. Therefore, pesticides found incorporated or onto the surface of foods belong to the residues’ group.
