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.