FSAI issue further statement on pork and dioxins
Statement text as follows:
The Food Safety Authority of Ireland (FSAI) today stated its opinion that the data in relation to health risks for people exposed to dioxins does not provide cause for concern. Its view, based on an assessment of international and national data, continues to be that a short term peak exposure to dioxins and PCBs does not result in adverse health effects.
The FSAI states that scientific data and evidence does not support concerns on health effects to people exposed to dioxins at a high level over a short period of time, such as the Belgian Dioxin incident. The FSAI confirms that, as part of its wide ranging deliberations on this aspect, its scientific experts have also consulted widely with scientific experts in the European Food Safety Authority; the World Health Organization as well as with counterpart health risk assessors in the Food Standards Agency (UK). In addition, Department of Health & Children has been in consultation with the Belgian authorities regarding their continued population health monitoring since their dioxin incident in 1999.
According to Mr Alan Reilly, Deputy Chief Executive, FSAI, data used to assess any health risk involves reviewing evidence that is available on incidents and exposure internationally. He stated that a number of factors mitigate and reduce the potential for any health risk in relation to this recall. He maintains that people should not be alarmed or concerned in relation to the potential risks from dioxins found in pork and bacon products.
“Firstly, the dioxins in relation to the pork and bacon recall would have been concentrated primarily in the fat element of the product – pork is considered a healthy lean meat product and only the visible fat element of the product would have potentially contained any contamination. Add this to the fact that only 10% of the product is suspected as being affected on the market and this reduces the potential exposure. Putting all this into perspective with the evidence of long term exposure information we have, there is a low level risk of ill health – and that means for today, tomorrow or 10, 20 years from now. There is no scientific robust evidence to support any other viewpoint in our opinion.”
The FSAI stated that there is nothing that stands out as concerning in relation to data from populations where there was a high exposure over a short period of time to dioxins such as in the case of the Seveso plant explosion in Italy in 1976. These people have been closely monitored for the last 30 years and the data here continues to show no significant evidence and there is nothing emerging in terms of adverse health implications.
“We know there was high exposure over short periods in Seveso and there is no data of real significance showing up in that population to indicate effects. Similar data in relation to the Belgium incident in 1999, which is somewhat similar to our pork incident is available. The Belgian population have been closely monitored for almost 10 years for signs of health effects in relation to their exposure to dioxins and again nothing of significance has shown up in health screenings,” continues Mr Reilly.
“This is very reassuring – effects have been researched in populations exposed for long periods to relatively low levels and high levels over short periods of time and it could be expected that there might be some effects – but there is no major indicators emerging. The body does deal with low levels of dioxin – it removes them itself over a period of time. Bearing in mind all the factors and data, the FSAI’s view even in any worst case scenario where someone may have been exposed to a lot of contaminated pork, the possibility for an ill health effect is very low. It is highly unlikely anyone in Ireland was continually exposed to large amounts of this pork given the pattern of pig production in Ireland,” concludes Mr Reilly.
Last updated: 08/12/2008
The Food Safety Authority of Ireland (FSAI) today stated its opinion that the data in relation to health risks for people exposed to dioxins does not provide cause for concern. Its view, based on an assessment of international and national data, continues to be that a short term peak exposure to dioxins and PCBs does not result in adverse health effects.
The FSAI states that scientific data and evidence does not support concerns on health effects to people exposed to dioxins at a high level over a short period of time, such as the Belgian Dioxin incident. The FSAI confirms that, as part of its wide ranging deliberations on this aspect, its scientific experts have also consulted widely with scientific experts in the European Food Safety Authority; the World Health Organization as well as with counterpart health risk assessors in the Food Standards Agency (UK). In addition, Department of Health & Children has been in consultation with the Belgian authorities regarding their continued population health monitoring since their dioxin incident in 1999.
According to Mr Alan Reilly, Deputy Chief Executive, FSAI, data used to assess any health risk involves reviewing evidence that is available on incidents and exposure internationally. He stated that a number of factors mitigate and reduce the potential for any health risk in relation to this recall. He maintains that people should not be alarmed or concerned in relation to the potential risks from dioxins found in pork and bacon products.
“Firstly, the dioxins in relation to the pork and bacon recall would have been concentrated primarily in the fat element of the product – pork is considered a healthy lean meat product and only the visible fat element of the product would have potentially contained any contamination. Add this to the fact that only 10% of the product is suspected as being affected on the market and this reduces the potential exposure. Putting all this into perspective with the evidence of long term exposure information we have, there is a low level risk of ill health – and that means for today, tomorrow or 10, 20 years from now. There is no scientific robust evidence to support any other viewpoint in our opinion.”
The FSAI stated that there is nothing that stands out as concerning in relation to data from populations where there was a high exposure over a short period of time to dioxins such as in the case of the Seveso plant explosion in Italy in 1976. These people have been closely monitored for the last 30 years and the data here continues to show no significant evidence and there is nothing emerging in terms of adverse health implications.
“We know there was high exposure over short periods in Seveso and there is no data of real significance showing up in that population to indicate effects. Similar data in relation to the Belgium incident in 1999, which is somewhat similar to our pork incident is available. The Belgian population have been closely monitored for almost 10 years for signs of health effects in relation to their exposure to dioxins and again nothing of significance has shown up in health screenings,” continues Mr Reilly.
“This is very reassuring – effects have been researched in populations exposed for long periods to relatively low levels and high levels over short periods of time and it could be expected that there might be some effects – but there is no major indicators emerging. The body does deal with low levels of dioxin – it removes them itself over a period of time. Bearing in mind all the factors and data, the FSAI’s view even in any worst case scenario where someone may have been exposed to a lot of contaminated pork, the possibility for an ill health effect is very low. It is highly unlikely anyone in Ireland was continually exposed to large amounts of this pork given the pattern of pig production in Ireland,” concludes Mr Reilly.
Last updated: 08/12/2008
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