Chapter 4 – Dioxins and Polychlorinated Biphenyls in Foods

This chapter discusses the properties, occurrence, sources, exposure, and toxicity of the two major groups of food contaminants—the polychlorinated dibenzo-p-dioxins and dibenzofurans and the polychlorinated biphenyls. The section on the toxicology of these substances describes in detail their mode of action, general toxicity, carcinogenicity, developmental and reproductive toxicity, endocrine effects, and adverse effects on individual organs and the immune system.