02688nam 2200589Ia 450 991082605500332120240416232304.00-309-16720-51-280-17961-997866101796190-309-52548-9(CKB)111069351132962(OCoLC)60365114(CaPaEBR)ebrary10049172(SSID)ssj0000139398(PQKBManifestationID)11153207(PQKBTitleCode)TC0000139398(PQKBWorkID)10011924(PQKB)11416430(MiAaPQ)EBC3375867(Au-PeEL)EBL3375867(CaPaEBR)ebr10049172(OCoLC)923259543(EXLCZ)9911106935113296220030716d2003 uy 0engurcn|||||||||txtccrDioxins and dioxin-like compounds in the food supply strategies to decrease exposure /Committee on the Implications of Dioxin in the Food Supply, Food and Nutrition Board, Institute of Medicine of the National Academies1st ed.Washington, D.C. National Academies Pressc20031 online resource (340 p.) Bibliographic Level Mode of Issuance: Monograph0-309-08961-1 Includes bibliographical references.FrontMatter -- Reviewers -- Preface -- Contents -- Acronyms and Glossary -- Executive Summary -- 1 Introduction -- 2 A Summary of Dioxin Reports, Assessments, and Regulatory Activity -- 3 Sources of Dioxins and Dioxin-like Compounds in the Environment -- 4 Animal Production Systems -- 5 Human Foods and Food-Consumption Patterns -- 6 Framework for the Development of Policy Options to Reduce Exposure to Dioxins and Dioxin-like Compounds -- 7 Policy Options to Reduce Exposure to Dioxins and Dioxin-like Compounds -- 8 Risk-Management Recommendations and Research Priorities -- Appendixes -- A Data Tables -- B Total Diet Study Report: Dioxin Concentrations in Foods -- C Open Session and Workshop Agendas -- D Committee Member Biographical Sketches.DioxinsToxicologyFood contaminationDioxinsToxicology.Food contamination.615.9/512National Academy of Sciences (U.S.).Committee on the Implications of Dioxin in the Food Supply.Institute of Medicine (U.S.).MiAaPQMiAaPQMiAaPQBOOK9910826055003321Dioxins and dioxin-like compounds in the food supply4120475UNINA