Dioxins in Meat: From Environmental Pollutants to Human Exposure

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F25%3A43927547" target="_blank" >RIV/62156489:43210/25:43927547 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.11118/978-80-7701-048-1-0134" target="_blank" >https://doi.org/10.11118/978-80-7701-048-1-0134</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.11118/978-80-7701-048-1-0134" target="_blank" >10.11118/978-80-7701-048-1-0134</a>

Result language

angličtina

Original language name

Dioxins in Meat: From Environmental Pollutants to Human Exposure

Original language description

Dioxins are highly toxic, persistent pollutants that mainly originate from industrial processes. As they are lipophilic (fat-soluble), these compounds accumulate in the fatty tissue of both animals and humans. Meat, especially if it has a high fat content, serves as a primary channel for the transfer of dioxins in the food chain. Livestock ingest dioxins via contaminated feed, soil and water, and grazing animals are particularly susceptible. Exposure level can vary depending on the composition of the feed, the contamination of the feed and the duration of exposure, all of which influence dioxin levels in muscle tissue, fat and organs. After consumption, dioxins concentrate in fatty tissue and the liver. When people consume meat from contaminated animals, they are exposed to potential health risks, including carcinogenic, reproductive and developmental problems. Food processing, such as cooking at high temperatures and trimming visible fat, can reduce dioxin levels in meat products to some extent. However, some dioxin congeners remain relatively stable under typical cooking conditions. This resilience underscores the importance of tackling dioxins at their source, including the implementation of appropriate feed safety measures and regulation of industrial emissions. Despite regulatory efforts to limit dioxin contamination in animal feed and food, bioaccumulation remains a challenge due to the environmental persistence of these compounds.

Czech name

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Czech description

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Type

D - Article in proceedings

CEP classification

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OECD FORD branch

40500 - Other agricultural sciences

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2025

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

Sborník LI. konference o jakosti potravin a potravinových surovin

ISBN

978-80-7701-048-1

ISSN

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e-ISSN

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Number of pages

7

Pages from-to

134-140

Publisher name

Mendelova univerzita v Brně

Place of publication

Brno

Event location

Brno

Event date

Mar 4, 2025

Type of event by nationality

WRD - Celosvětová akce

UT code for WoS article

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