3. Historic and Newer Persistent Organic Pollutants in Food

  1. Arnold Schecter
  1. Janice Huwe

Published Online: 30 MAR 2012

DOI: 10.1002/9781118184141.ch3

Dioxins and Health: Including Other Persistent Organic Pollutants and Endocrine Disruptors, Third Edition

Dioxins and Health: Including Other Persistent Organic Pollutants and Endocrine Disruptors, Third Edition

How to Cite

Huwe, J. (2012) Historic and Newer Persistent Organic Pollutants in Food, in Dioxins and Health: Including Other Persistent Organic Pollutants and Endocrine Disruptors, Third Edition (ed A. Schecter), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9781118184141.ch3

Editor Information

  1. Department of Environmental and Occupational Health Sciences, University of Texas School of Public Health, Dallas, TX, USA

Author Information

  1. Agricultural Research Service, United States Department of Agriculture, Fargo, ND, USA

Publication History

  1. Published Online: 30 MAR 2012
  2. Published Print: 6 APR 2012

ISBN Information

Print ISBN: 9780470605295

Online ISBN: 9781118184141

SEARCH

Keywords:

  • historic, and newer POPs in food;
  • POPs in foods of animal, plant origin, and TEQ;
  • POP in certain foods, toxicity levels

Summary

This chapter contains sections titled:

  • Background

  • Fish and Seafood

  • Meat and Poultry

  • Dairy and EGG

  • Cereals, Fruits, Vegetables, and Miscellaneous Foods

  • Summary

  • References