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Dioxins

Dioxins

Published: May 28, 2007, 6:36 pm
Updated: May 28, 2007, 6:36 pm
Lead Author: Sidney Draggan
Topics: Food Biosecurity Consumer Issues Ecotoxicology Human Health Toxicology Risk Assessment
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Content Source: USDA
This article has been reviewed by the following Topic Editor: Michelle Miller

The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) defines Dioxins as:

A group of chemical compounds that share certain similar chemical structures and biological characteristics. Dioxins are present in the environment all over the world.

Within animals, dioxins tend to accumulate in fat. About 95% of the average person’s exposure to dioxins occurs through consumption of food, especially food containing animal fat.

Scientists and health experts are concerned about dioxins because studies have shown that exposure may cause a number of adverse health effects.

Citation

Sidney Draggan (Lead Author);USDA (Content Source);Michelle Miller (Topic Editor) "Dioxins". In: Encyclopedia of Earth. Eds. Cutler J. Cleveland (Washington, D.C.: Environmental Information Coalition, National Council for Science and the Environment). [First published in the Encyclopedia of Earth May 28, 2007; Last revised Date May 28, 2007; Retrieved February 9, 2012 <http://www.eoearth.org/article/Dioxins>

The Author

Sidney Draggan Board of Directors Environmental Information Coalition Editorial Board The Encyclopedia of Earth Dr. Sidney Draggan, an Ecologist and Science Policy Analyst, served most recently as Senior Science and Science Policy Advisor to the Assistant Administrator for Research and Development at the U.S. Environmental Protection Agency. He joined the staff of the Immediate Office of the Assistant Administrator in 1997 after serving for two years as ... (Full Bio)

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