Institute of Food Science & Technology
The Voice of the Food Profession
This information statement was prepared by John Chaytor FIFST, in cooperation with IFST’s Scientific Committee
Dioxins are a group of relatively stable lipophilic organic substances. They are formed in small amounts during the combustion of organic materials and also in the manufacture of certain chemicals. They may be present in foods and feeds at low but measurable values and in highly variable amounts, and they have been associated with a number of possible negative biological effects.
Dioxins are classified as contaminants and regulated under Commission Regulations (EC) No 1881/2006, No 1883/2006 and No 152/2009 for food. Animal feed and additives are regulated under the ‘feed additives’ Commission Regulation (EC) No 1831/2003 and ‘undesirable substances in products intended for animal feed’ Commission Directive 2006/13/EC.
The purpose of this document is to provide an overview on dioxins, their formation and occurrence in foods and feeds, public health significance, legislation, methods of detection and industry good practices.
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