UK FSA statement on dioxins: update
Statement as follows:
The Food Standards Agency (FSA) is today reiterating its advice on Irish pork products as a result of ongoing investigations.
The FSA is currently advising consumers not to eat pork, or products where pork is the main ingredient, that are labelled as being from the Irish Republic or Northern Ireland. This includes food such as sausages, bacon, salami and ham.
Following further enquiries by the Food Safety Authority Ireland (FSAI), it has been confirmed only ten pig farms in the Republic of Ireland were supplied with feed contaminated with dioxins. Pigs from these farms have been supplied to four processors.
Dr Andrew Wadge, FSA Chief Scientist, said: 'The risk to UK consumers is very low. This is because you would need to eat large quantities of the chemical over a long period of time for there to be any risk to your health.'
The FSA is currently advising:
retailers and caterers to remove from sale pork products manufactured from 1 September 2008 in the Republic of Ireland and Northern Ireland
manufacturers not to use pork from products manufactured from 1 September 2008 in the Republic of Ireland and Northern Ireland
However, if shops and caterers can demonstrate their product is not affected by this incident, it can be sold.
The Agency is continuing to monitor the situation and is working closely with the relevant authorities in the Republic of Ireland.
The Food Standards Agency (FSA) is today reiterating its advice on Irish pork products as a result of ongoing investigations.
The FSA is currently advising consumers not to eat pork, or products where pork is the main ingredient, that are labelled as being from the Irish Republic or Northern Ireland. This includes food such as sausages, bacon, salami and ham.
Following further enquiries by the Food Safety Authority Ireland (FSAI), it has been confirmed only ten pig farms in the Republic of Ireland were supplied with feed contaminated with dioxins. Pigs from these farms have been supplied to four processors.
Dr Andrew Wadge, FSA Chief Scientist, said: 'The risk to UK consumers is very low. This is because you would need to eat large quantities of the chemical over a long period of time for there to be any risk to your health.'
The FSA is currently advising:
retailers and caterers to remove from sale pork products manufactured from 1 September 2008 in the Republic of Ireland and Northern Ireland
manufacturers not to use pork from products manufactured from 1 September 2008 in the Republic of Ireland and Northern Ireland
However, if shops and caterers can demonstrate their product is not affected by this incident, it can be sold.
The Agency is continuing to monitor the situation and is working closely with the relevant authorities in the Republic of Ireland.
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