The aim of the present project was to determine the most critical steps in the production of fats and oils. First, production processes of vegetables oils, animal fat, fish oil, biodiesel and fat blending were studied and experts from the industry as well as in-house dioxin experts were consulted to identify the most critical steps. Then, monitoring data for vegetable oil, animal fat and fish oil were analysed to determine which products have an increased risk of dioxin contamination.
|Name||Report / RIKILT, Institute of Food Safety|
|Publisher||Rikilt - Institute of Food Safety|
- feed industry
- analytical chemistry
- production processes
- food safety