Emission of dioxins and related compounds from the burning of solid waste in the landfill of tagarades, thessaloniki (greece) - Control of dairy products and olive oil

Dioxins and dioxin-like PCBs are a group of 'persistent organic pollutants' (POPs) which are highly resistant to chemical and biological degradation and therefore enter the food chain and eventually bio-accumulate in the human body, with detrimental consequences to health. WHO, IARC and other international organisations have characterised dioxins as carcinogenic and responsible for serious health problems such as damage to the reproductive, neurological and immunological systems. Dioxins are produced during burning of organic and chlorinated compounds, such as the incineration or incomplete combustion of urban or hospital waste, burning of wood/lignite/coal in power plants, combustion of plastics and other non-biodegradable materials, fires, car exhausts and others. After their release in the atmosphere, dioxins end up in the soil, plants, and water and eventually in food and in humans. In July 2006, an accidental fire took place in the municipal landfill of Tagarades, Thessaloniki, causing serious dioxin contamination of food produced in the area. The present study investigates the impact of dioxin contamination in animal-breeding and dairy products produced within a radius of 5 km around the site of the accident, 1 year after its occurrence. All samples analysed in this study, which were collected during three sampling sessions, were free of dioxin contamination.