FOOD STUFFS AND RISK OF DEVELOPMENT OF INTOXICATION BY DIOXINS AND DIOXINLIKE SUBSTANCES

N.G. Prodanchuk, G.M. Balan

Modern conception, a basic principle of forming of potential risk of development of intoxication by dioxins and dioxinlike substances (DLS) during the use of food products is presented. A level of contaminations of basic food products by indicated toxicants in different countries is given. Influence of processes of products processing, technology of preparation of meal and packing is considered on the changes of content of dioxins and DLS. The levels of contents of given toxicants in the biological media of people (in a blood, fatty fabric and maternal milk) are given. Principles of risk management of dioxins and DLS intoxication with a food chain are introduced.

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