{ "eprintid": "10175", "rev_number": "1", "eprint_status": "archive", "userid": "4467", "dir": "disk0/00/01/01/75", "datestamp": "2006-12-19", "lastmod": "2009-08-20 14:35:14", "status_changed": "2009-08-20 14:35:14", "type": "journalp", "metadata_visibility": "show", "item_issues_count": "0", "doclang": "en", "projects": [ "nl-wur-asg" ], "fundingpart": "main", "refereed": "yes", "budget": "0", "publicfulltext": "TRUE", "creators": [ { "name": { "family": "Marion", "given": "de Vries" }, "id": "" }, { "name": { "family": "Rene", "given": "Kwakkel" }, "id": "" }, { "name": { "family": "Aize", "given": "Kijlstra" }, "id": "" } ], "title": "Dioxins in organic eggs: a review", "ispublished": "pub", "subjects": [ "2security", "9poultry" ], "keywords": "poultry, free range, organic farming, dioxins", "abstract": "Eggs contribute for about 4% to the daily dioxin intake of humans. Research among layer farms in the Netherlands and other EU countries has shown that organic eggs contain more dioxin than conventional ones and that a significant number of organic farms produce eggs with a dioxin content that exceeds the EU standard. The hens’ intake of dioxins from various sources leads to an increase in the dioxin content of organic eggs. These sources include plants, feed, soil, worms and insects, and compared with hens on conventional and free-range farms, organic hens make more use of these sources due to better access to the outdoor run. Plants appear to be relatively unimportant as a source of dioxins. Also commercial organic feed generally has very low dioxin contents, but not much is known about non-commercial feed. Consumption of worms and insects and particularly ingestion of soil are important causes of high dioxin levels in eggs. Management interventions, like a reduction of the time the hens spend outside, may decrease the dioxin levels in organic eggs but at the same time may interfere with the image of the organic production system.", "date": "2006-12", "date_type": "published", "publication": "NJAS Wageningen Journal of Life Sciences", "volume": "54", "number": "2", "publisher": "KLV", "editors": [ { "name": { "family": "Jan", "given": "Wienk" }, "id": "" }, { "name": { "family": "Paul", "given": "Struik" }, "id": "" } ], "referencetext": "Anonymous, 1998. Assessment of the health risks of dioxins: re-evaluation of the tolerable daily intake (TDI). Executive Summary of the WHO Consultation, May 25-29, 1998. WHO, Geneva, 28 pp. Anonymous, 2000a. Opinion of the Scientific Committee on Animal Nutrition on the Dioxin Contamination of Feedingstuffs and their Contribution to the Contamination of Food of Animal Origin. European Commission, Brussels, 105 pp. Anonymous, 2000b. 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British Poultry Science 44: 533–537.", "full_text_status": "public", "pagerange": "207-222", "documents": [ { "docid": "7386", "rev_number": "1", "eprintid": "10175", "pos": "1", "format": "application/pdf", "language": "en", "security": "public", "main": "NJAS_54-2_207-222.pdf", "files": [ { "filename": "NJAS_54-2_207-222.pdf", "filesize": "137537", "url": "http://orgprints.org/10175/1/NJAS_54-2_207-222.pdf" } ] } ] }