Dioksini u mesu

undergraduate thesis

• Title: Dioksini u mesu : toksični spojevi u našoj prehrani
• Title (english): Dioxins in meat : toxic compounds in our diet
• Author: Viktorija Pralas
• Mentor: Ivica Kos (mentor)
• Committee member: Ivica Kos (predsjednik povjerenstva)
• Committee member: Ivan Vnučec (član povjerenstva)
• Committee member: Nikolina Kelava Ugarković (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Animal Science and Technology); Zagreb
• Defense date and country: 2024-09-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Dioksini su skupina vrlo toksičnih kemijskih spojeva čija prisutnost u okolišu i prehrambenom lancu predstavlja ozbiljan rizik za javno zdravlje. Ovi spojevi nastaju kao nusproizvodi industrijskih procesa, poput spaljivanja otpada, proizvodnje pesticida i papira. Dioksini su vrlo stabilni spojevi, što znači da se teško razgrađuju i mogu se akumulirati u okolišu. Njihova pojava u mesu izaziva zabrinutost jer je dugotrajno izlaganje dioksinima povezano je s nizom zdravstvenih problema kao što su... More reproduktivni i razvojni poremećaji, oštećenje imunološkog sustava, ometanje rada hormona te kancerogenost. Najpoznatiji dioksin je 2,3,7,8-tetrahidrodioksin (TCDD), koji se smatra jednim od najtoksičnijih unutar ove skupine spojeva. Dioksini se akumuliraju u tlu i biljkama, ali najveća opasnost dolazi od kontaminirane hrane koja ulazi u prehrambeni lanac. Zbog biokoncentracije i lipofine prirode, glavni izvor izloženosti za ljude je hrana bogata mastima poput mesa, ribe i mliječnih proizvoda. Istraživanja pokazuju da koncentracije dioksina u mesu variraju ovisno o vrsti mesa i geografskom području, pri čemu meso iz određenih regija može imati značajno veće razine dioksina, što je posljedica lokalnih izvora zagađenja poput industrijskih emisija i zagađenja tla. Smanjenje izloženosti dioksinima zahtijeva suradnju regulatornih tijela, industrije i poljoprivrednika, uz primjenu čišćih tehnologija, sustavnog nadzora hrane te edukacije potrošača o sigurnim prehrambenim navikama radi zaštite javnog zdravlja. Less

Abstract (english)

Dioxins are a group of highly toxic chemical compounds whose presence in the environment and the food chain poses a serious public health risk. These compounds are by-products of industrial processes such as waste incineration, pesticide production, and paper manufacturing. Dioxins are highly stable compounds, meaning they are resistant to degradation and can accumulate in the environment. Their occurrence in meat raises concerns because long-term exposure to dioxins is linked to various... More health problems, including reproductive and developmental disorders, immune system damage, hormonal disruptions, and cancer. The most well-known dioxin is 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD), considered one of the most toxic compounds within this group. Dioxins accumulate in soil and plants, but the greatest danger comes from contaminated food entering the food chain. Due to bioconcentration and their lipophilic nature, the main source of exposure for humans is fatty foods such as meat, fish, and dairy products. Research shows that dioxin levels in meat vary depending on the type of meat and geographic area, with meat from certain regions potentially containing significantly higher dioxin levels due to local pollution sources such as industrial emissions and soil contamination. Reducing exposure to dioxins requires cooperation among regulatory bodies, industry, and farmers, along with the implementation of cleaner technologies, systematic food monitoring, and educating consumers on safe dietary practices to protect public health. Less

• Keywords: dioksini; meso; toksični spojevi; TCDD
• Keywords (english): dioxins; meat; toxic compounds; TCDD
• Language: croatian
• URN:NBN: urn:nbn:hr:204:655737
• Study programme: Title: Animal Sciences; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka animalnih znanosti (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka animalnih znanosti)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-11-26 08:07:53