Dioxins in Meat: From Environmental Pollutants to Human Exposure

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Dioxins in Meat: From Environmental Pollutants to Human Exposure

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Dioxins in Meat: From Environmental Pollutants to Human Exposure

Popis výsledku anglicky

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.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

40500 - Other agricultural sciences

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2025

Kód důvěrnosti údajů

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

Název statě ve sborníku

Sborník LI. konference o jakosti potravin a potravinových surovin

ISBN

978-80-7701-048-1

ISSN

—

e-ISSN

—

Počet stran výsledku

7

Strana od-do

134-140

Název nakladatele

Mendelova univerzita v Brně

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

4. 3. 2025

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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