1. WHO Dioxins and their effects on human health 2010 http://www.who.int/mediacentre/factsheets/fs225/en/
2. US FDA Dioxins: FDA strategy for monitoring, method development, and reducing human exposure 2002 http://www.fda.gov/Food/FoodSafety/FoodContaminantsAdulteration/ChemicalContaminants/DioxinsPCBs/ucm077432.htm
3. European Commission Regulation 1881/2006/EC of 19 December 2006, setting maximum levels for certain contaminants in foodstuffs 2006 http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2006:364:0005:0024:EN
4. European Commission Recommendation 2006/794/EC of 16 November 2006, on the monitoring of background levels of dioxins, dioxin-like PCBs, and non-dioxin-like PCBs in foodstuffs 2006 http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2006:322:0024:0031:EN
5. FAO/WHO Code of practice for the prevention and reduction of dioxin and dioxin-like PCB contamination in foods and feeds 2006 http://www.codexalimentarius.net/web/more_info.jsp?id_sta=10693