The European Food Safety Authority has downplayed the threat to health posed by the consumption of Irish pork, some of which was found to contain illegal levels of dioxins.

Dioxins, which have been associated with an increased rise of cancer, were found in pork produced at ten Irish pig farms, accounting for about 10% of Ireland's annual pork production.

Irish food safety authorities ordered a full-scale recall of all Irish pork products on Saturday (6 December).

Responding to a request from the European Commission for "urgent scientific and technical assistance" following the discovery, the EFSA said that the contamination posed a minimal threat to human health.

For someone who eats an average amount of pork, 10% of which was contaminated, for the 90 days the dioxins went undetected, EFSA said there was "no concern" that their health would be affected.

If someone were to have eaten a "large amount" of 100% contaminated pork for the course of 90 days, the EFSA said "this unlikely scenario would reduce protection, but not necessarily lead to adverse health effects".