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Infobox references. 2,3,7,8-Tetrachlorodibenzo-p-dioxin ( TCDD) is a polychlorinated dibenzo -p- dioxin (sometimes shortened, though inaccurately, to simply 'dioxin') [ 3 ] with the chemical formula C 12 H 4 Cl 4 O 2. Pure TCDD is a colorless solid with no distinguishable odor at room temperature.
2,3,7,8-Tetrachlorodibenzofuran (TCDF) is a polychlorinated dibenzofuran with a chemical formula of C 12 H 4 Cl 4 O. TCDF is part of the chlorinated benzofuran (CDF) family that contain between 1 and 8 chlorine atoms attached to the parent dibenzofuran ring system. The CDF family includes 135 compounds, of which only a few have been studied.
A fish fillet processor processes fish into a fillet. Fish processing starts from the time the fish is caught. Popular species processed include cod, hake, haddock, tuna, herring, mackerel, salmon and pollock . Commercial fish processing is a global practice. Processing varies regionally in productivity, type of operation, yield and regulation.
Polychlorinated dibenzo -p- dioxins (PCDDs), or simply dioxins. PCDDs are derivatives of dibenzo -p- dioxin. There are 75 PCDD congeners, differing in the number and location of chlorine atoms, and 7 of them are specifically toxic, the most toxic being 2,3,7,8-tetrachlorodibenzodioxin (TCDD). Polychlorinated dibenzofurans (PCDFs), or furans.
2,3,7,8-Tetrachlorodibenzodioxin (TCDD) is considered the most toxic of the congeners (for the mechanism of action, see 2,3,7,8-Tetrachlorodibenzodioxin and Aryl hydrocarbon receptor). Other dioxin congeners including PCDFs and PCBs with dioxin-like toxicity, are given a toxicity rating from 0 to 1, where TCDD = 1 (see Dioxins and dioxin-like ...
This 16th-century fish stall shows many traditional fish products. The term fish processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer. Although the term refers specifically to fish, in practice it is extended to cover ...
It resulted in the highest known exposure to 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD) in residential populations, [1] which gave rise to numerous scientific studies and standardized industrial safety regulations, including the European Union's Seveso III Directive.
e. Hazard analysis and critical control points, or HACCP (/ ˈhæsʌp / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to ...