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.
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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.
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By GlobalDataIf 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”.
