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Hoffmann, R. A wiki for the life sciences where authorship matters. Nature Genetics (2008)

Dynamics of hexachlorobenzene residues in the food chain.

Epidemiological studies of food contamination in an area of intensive agriculture for the years 1975-1983 showed that hexachlorobenzene (HCB) was present in all food-chain links, although HCB has not been used in Czechoslovakian agriculture since 1980. Samples of potatoes, wheat, milk fat, eggs, meat and human milk were analysed by gas-liquid chromatography with electron-capture detector. Levels of HCB residues ranged from 0.02 (potatoes) to 2.5 mg/kg (human milk, fat basis). A study of HCB accumulation in eggs from a poultry experiment showed that HCB levels in eggs can reach about twice the level given in feed at 7-10 weeks.[1]


  1. Dynamics of hexachlorobenzene residues in the food chain. Uhnák, J., Veningerová, M., Madaric, A., Szokolay, A. IARC Sci. Publ. (1986) [Pubmed]
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