I-TEF content of dioxins and congeners in mussels and oysters

[Emmanuel de Broux <emmanuel.debroux@ping.be>]

Dear listers,

	"Dioxins and Health" by Arnold Schecter is a remarkable work. One chapter,
"Dioxins in Food", raises a few questions which some of you could answer.

	Belgium and France are two countries in which shellfish consumption is
pretty high during a period going from September to April, that is the
months with a "r". In Belgium, in some restaurants of Brussels, daily
consumption of mussels goes by the tonne. In France, oysters from Brittany
are a well known and widely appreciated delicacy. These animals are called,
I think, filter-feeders. Therefore, their organisms might well contain
measurable quantities of dioxins, furans, PCBs, etc. I know that the fat
content of mussels and oysters is not high but I think it is not negligible.

	Thanks for your attention and your time, Emmanuel de Broux
Emmanuel de Broux
Comité Thermolyse Ciney
rue du Sacre-Coeur 7
B-5590 LEIGNON Belgium
Tel + fax + answ. mach. 00 32 83 21 54 30