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Dioxins in Food - Signs and Effects of Poisoning

Katarzyna Mazur

Katarzyna Mazur

2026-03-24
6 min. read
Dioxins in Food - Signs and Effects of Poisoning
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Dioxins represent highly hazardous chemical compounds that everyone must be aware of. They are classified as persistent organic pollutants that enter living organisms through ingestion, dermal contact, or respiratory exposure. These substances belong to the category of xenobiotics that arise in the environment due to human activities. They induce severe toxic effects that result in irreversible health damage. Unfortunately, complete eradication of dioxins from our environment is no longer feasible.

Dioxins and their halogenated derivatives

The name dioxins refers to a group of similarly structured chemical compounds, oxanthrene-derived biphenyls, called congeners. More specifically, it includes 75 PCDD (polychlorinated dibenzo-p dioxins) and 135 PCDF (polychlorine-dibenzofuranes) congener groups, 17 of which exhibit highly toxic effects. It also distinguishes polychlorous bifenyles, so-called PCBs, comprising up to 209 congener compounds. Among these, compounds with toxic cat-dioxide properties are known as 'dioxynopic PCBs'. All dioxin-like compounds have adverse effects on the environment.

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