Dioxin monitoring in fats oils for the feed industry

E.D. van Asselt, P. Sterrenburg

    Research output: Book/ReportReportProfessional

    Abstract

    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.
    Original languageEnglish
    Place of PublicationWageningen
    PublisherRikilt - Institute of Food Safety
    Number of pages37
    Publication statusPublished - 2011

    Publication series

    NameReport / RIKILT, Institute of Food Safety
    PublisherRikilt - Institute of Food Safety
    No.2011.004

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    Keywords

    • dioxins
    • monitoring
    • fats
    • oils
    • feed industry
    • analytical chemistry
    • production processes
    • food safety

    Cite this

    van Asselt, E. D., & Sterrenburg, P. (2011). Dioxin monitoring in fats oils for the feed industry. (Report / RIKILT, Institute of Food Safety; No. 2011.004). Wageningen: Rikilt - Institute of Food Safety.