A blog post on health risks and dioxins
Andrew Wadge, UK FSA Chief Scientist has written a blog post about the difference between safety limits and health risks on his blog in light of the current dioxin incident with Irish pork. Check it out here.
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Food safety is a given, when a consumer purchases food they expect it to be safe and fit to eat. The responsibility for ensuring food is safe to eat rests with the farmer (sometimes called the primary producer), the manufacturer or processor (if the food is prepared in a factory), the distributor and wholesaler (the people responsible for transfering the food from the manufacturer to the shop or to the door in the case of direct sales or mail order), the retailer and the consumer themselves.
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