Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 1 1 2015 10 05 8 12 EN Zeinab Samadi Jirdehi Department of Nutrition, Food Safety and Hygiene, School of Public Health, Qazvin University of Medical Sciences, Qazvin, Iran Peyman Qajarbeygi Department of Nutrition, Food Safety and Hygiene, School of Public Health, Qazvin University of Medical Sciences, Qazvin, Iran Hedayat Hosseini Department of Food Science, National Nutrition & Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran Ashraf Haj-Hosseini-Babaei Department of Food Science and Chemistry Technology, Danesh Mehvar Alborz Research Center, Qazvin, Iran 2015 10 05 2015 10 05 Polychlorinated dibenzo-p-dioxins and polychlorinated dibenzofurans (PCDD/PCDFs), collectively termed dioxins, as well as polychlorinated biphenyls (PCBs) are widespread environmental contaminants. A local survey was carried out on seven samples of pasteurized full-fat grade milk commercially available in Qazvin in 2013 to assess the concentrations of PCDD/PCDFs and dioxin-like PCBs (DL-PCBs) in pasteurized cow’s milk. The mean concentration of PCDD/PCDFs for pasteurized samples determined 0.74 pg toxic equivalent [TEQ]/g fat (range 0.34-1.10). In this survey observed in all samples of pasteurized milk the mean of total TEQ concentration was 0.880 pg TEQ/g fat that lower than the thresholds defined by the European Union regulations for the sum of PCDD/PCDFs and DL-PCBs (P < 0.05). This difference could be possible because of the industrial condition in Qazvin. As a result of the importance of the issue, it is suggested that planning must carry out to control and prevent these types of compounds into the food chain. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/2 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/2/2