الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Dioxins are a class of structurally and chemically related polyhalogenated aromatic hydrocarbons that mainly includes polychlorinated dibenzo-p-dioxins, dibenzofurans and the ‘dioxin-like’ biphenyls. These compounds are released to the environment in a variety of ways and in varying quantities depending upon the source. The major identified sources of environmental release including Incineration sources, Combustion sources, Industrial sources and Reservoir sources. People are exposed primarily through foods that are contaminated with dioxins as a result of the accumulation of these substances in the food chain and in high fat foods, such as, dairy products, eggs, animal fats and fish. In human and other vertebrates, dioxins have been shown to be risk factors for cancer, immune deficiency, reproductive and developmental abnormalities. Central and peripheral nervous system pathology, endocrine disruption, including diabetes and thyroid disorders and skin rashes including chloracne may be also implicated. It was important to highlight a comprehensive state of the art study on the remediation, reduction and prevention of these components which are threatening the environment.