Cleansing Agents and Disinfectants

Also in the case of fruit and vegetables, measures have to he taken to kill pathogenic microbes. Although chlorine is normally used, it does not kill all the hacteria in the permitted concentrations. In addition, chlorine can convert pesticide residues to substances of unknown biological activity. Ozone is recommended as an alternative. In disinfection, it is 1.5 times as active as chlorine, kills microorganisms which are not attacked by chlorine and destroys pesticide residues. It decomposes to molecular oxygen with a half 

Polychlorinated dibenzo-p-dioxins (PCDD) and polychlorinated dibenzofurans (PCDF), informally called dioxins , occur as companion compounds or impurities in a large number of bromine- and chlorine-containing chemicals. 

The daily intake of dioxin in industrial countries is estimated at 1-3 pg TEQ/kg body weight. The half life and the absorption rate are assumed to be 7.5 years and 50% respectively. In 1997, the WHO set a value of 1-4 pg TEQ per kg body weight and day as a tolerable, lifelong intake (tolerable daily intake, TDI). Table 9.18 shows the estimated dioxin intake with food. Due to the concentration of dioxins in the fat phase, mother s milk in the industrial countries has on average 

Paracelsus to parasdence the environmental cancer distraction. Mutation Research 447, 3 (2000) 

Atreya, N. Does the mere presence of a pestidde residue in food indicate a risk J. Envir. Monit. 2, 53N (2000) 

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