1. The EC Scientific Committee for Food (SCF). Opinion of the Scientific Committee on Food (SCF) on the risk assessment of dioxins and dioxin-like PCBs in food. Adopted on 22 November 2000. http://europa.eu.int/comm/food/fs/sc/scf/out78_en. pdf
2. The EC Scientific Committee for Food (SCF). Opinion of the Scientific Committee on Food (SCF) on the risk assessment of dioxins and dioxin-like PCBs in food. Update based on new scientific information available since the adoption of the SCF opinion of 22nd November 2000. Adopted on 30 May 2001. http://europa.eu.int/comm/food/fs/sc/scf/outcome_en.html.
3. JECFA, Polychlorinated dibenzodioxins, polychlorinated dibenzofurans, and coplanar polychlorinated biphenyls, in: WHO Food Additives Series, Safety evaluation of certain food additives and contaminants. Prepared by the Fifty Seventh meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). International Programme on Chemical Safety (IPCS), World Health Organization, Geneva 2002, 48, pp. 451–664.
4. EPA, Exposure and human health reassessment of 2,3,7,8–tetrachlorodibenzo-p-dioxin (TCDD) and related compounds. Part III: Integrated summary and risk characterization for 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD) and related compounds. NAS Review Draft dated December 2003, National Center for Environmental Assessments, Research and Development, U.S. Environmental Protection Agency, Washington, D.C. U.S.A. Accessed February 2006 at www.epa.gov/ncea/dioxin.
5. The mechanism of dioxin toxicity: relationship to risk assessment.