DIOXINS AND FURANS CONTAMINATION OF FOOD AND THEIR TOXICOLOGICAL IMPLICATIONS ON THE HUMAN BODY MINI-REVIEW

Abstract

Abstract Dioxins (sum of polychlorinated dibenzo-p-dioxins -PCDDs) and furans (polychlorinated dibenzofurans -PCDFs), are polychlorinated aromatic compounds with high toxic potential, which persist in the environment. Their degradation is extremely slow, they accumulate in the human body mainly through the consumption of contaminated food (in more than 90% of cases) and can not be destroyed by cooking or metabolized by living organisms. This study aims to underline the importance of their determination through advanced analytical methods such high-resolution gas chromatography coupled with high resolution mass spectrometry (HRGC-HRMS), in order to increase the food safety