Dioxins and dioxin-like compounds in the food supply : strategies to decrease exposure

Dioxins and dioxin-like compounds in the food supply strategies to decrease exposure

Detalles Bibliográficos
Autores Corporativos: National Academy of Sciences (U.S.). Committee on the Implications of Dioxin in the Food Supply (-), Institute of Medicine (U.S.)
Formato: Libro electrónico
Idioma:Inglés
Publicado: Washington, D.C. : National Academies Press c2003.
Edición:1st ed
Materias:
Dioxins > Toxicology.
Food contamination.
Ver en Biblioteca Universitat Ramon Llull:https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009621478506719
Tabla de Contenidos:
  • FrontMatter
  • Reviewers
  • Preface
  • Contents
  • Acronyms and Glossary
  • Executive Summary
  • 1 Introduction
  • 2 A Summary of Dioxin Reports, Assessments, and Regulatory Activity
  • 3 Sources of Dioxins and Dioxin-like Compounds in the Environment
  • 4 Animal Production Systems
  • 5 Human Foods and Food-Consumption Patterns
  • 6 Framework for the Development of Policy Options to Reduce Exposure to Dioxins and Dioxin-like Compounds
  • 7 Policy Options to Reduce Exposure to Dioxins and Dioxin-like Compounds
  • 8 Risk-Management Recommendations and Research Priorities
  • Appendixes
  • A Data Tables
  • B Total Diet Study Report: Dioxin Concentrations in Foods
  • C Open Session and Workshop Agendas
  • D Committee Member Biographical Sketches.

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