ABSTRACT
Polychlorinated dibenzo-p-dioxins (PCDDs), polychlorinated dibenzofurans (PCDFs), and dioxinlike polychlorinated biphenyls (PCBs) are ubiquitous in food of animal origin, and to a much lesser extent, these compounds are also present in fruits and vegetables (Larsen, 2006). 2,3,7,8-Tetrachlorop-dioxin (TCDD) (see Figure 15.1) is the most potent of the dioxin-like compounds, is prototypical of many halogenated aromatic compounds, and is one of the most potent toxicants known to man. It is believed that up to 99% of human exposure to dioxins occurs through contamination of food, with small amounts being ingested via inhalation (Fuster et al., 2002; Parzelfall, 2002). Isolated cases of industrial contamination of air and animal feed and the now banned use of contaminated polychlorinated pesticides have also led to occasional poisonings of humans and livestock (Parzefall, 2002). Cases of poisonings have decreased with time due to better industrial practices and safety measures.
