The FAO fact sheet describes that the common term dioxins is often used for a number of chemically related lipophilic compounds(polychlorinated dibenzo-para dioxins (PCDDs) and polychlorinated dibenzofurans (PCDFs), including certain dioxin-like polychlorinated biphenyls (PCBs) with similar toxic properties. Although dioxins and dioxin-like PCBs (for convenience herein after referred to as “dioxins”) show similarities in their toxicological and chemical behaviour, their sources may be different.

The concerns on Dioxins are toxic effects and carcinogenic in both animals and humans.  Sources of dioxins contamination is environment including air, soil and water.   To reduce the entering of dioxins in the food chain, it is recommended that the main measures should be conducted to prevent or reduce contamination of environment and minimize their formation during food and feed processing.

The FAO fact sheet on Dioxins in the food chain: prevention and control of contamination has been developed which summarizes dioxins related information including:

·Definition                                                                       

· Source of contamination,    

· Exposure                                                            · Effect on animal and human health,

· Prevention and control                                       · Recommended specific measures  

· Methods of analysis                                            ·FAO activities related to dioxins

Full detail of the fact sheet can be viewed at http://www.fao.org/ag/agn/agns/files/Dioxin_fact%20sheet.pdf

Source: Food Safety and Quality Update' e Newsletter