The Food Safety Authority of Ireland (FSAI) yesterday [Wednesday] released details of a study on the potential dioxin contamination of fish and fish oil capsules.
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The study was carried out in advance of new EU safety limits for dioxins in foodstuffs due to come into effect on 1 July 2002. It was carried out to examine the contamination of certain foods and notify manufacturers prior to the July deadline so that appropriate action could be taken where necessary.
It concluded that the incidence of dioxins in Irish farmed trout and salmon are below the maximum limit set by the pending European legislation.
In contrast, some fish oil and fish liver oil capsules representing a small percentage of the Irish market were found to exceed the new European maximum limits. The FSAI stated that the levels of dioxins detected posed no health risk once consumers used the supplements in accordance with manufacturer’s instructions.
Dioxins are naturally occurring in the environment and accumulate in the fat of animal species or in plant tissue. Consumption of dioxins above safe levels over a lifetime may result in an increased risk of cancer. However, safe levels have been established by the World Health Organisation and the European Unions’ Scientific Committee for Food. These determine that exposure to dioxins at levels below 14 pg TEQ/kg b.w./week are safe.
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By GlobalDataAccording to Dr Wayne Anderson, chief specialist: food science, FSAI, the Authority’s study shows that exposure from the consumption of Irish farmed fish as part of a balanced diet is well below the established safe limit. It also shows that consumption of fish oil and fish liver oil supplements in line with the manufacturer’s instructions do not lead to exposures above this safe limit.
“Only last year, UK reports suggested farmed salmon were contaminated with high levels of dioxin, but our findings show that this is not the case for Irish farmed trout and salmon. The aquaculture industry should be congratulated on their achievements in maintaining low dioxin levels in their fish. They must continue to be vigilant and ensure they use uncontaminated fish feed,” said Dr Anderson.
However, the FSAI has concerns with some importers and manufacturers of fish liver oil capsules in Ireland who are being urged to take action to reduce dioxin levels in their products to below the new European limits.
“People who buy fish liver oil supplements do so for health reasons and therefore the onus is on the manufacturers and suppliers of these products to ensure that they do not contain high levels of dioxins. Even though the levels found in the FSAI’s survey would be safe, there is clearly room for improvement. Some manufacturers are able to supply products that are well below the new European maximum limits therefore, all manufacturers and suppliers must work to achieve low dioxin levels in their products. After the 1st of July the new European maximum limits will apply and the FSAI will be re-examining fish liver oil capsules to ensure compliance. If products are in breach of the limits after this date appropriate action will be taken.”
Dr Anderson said that the Belgian dioxin crisis two years ago resulted in the European Commission’s Health and Consumer Protection Division led by Commissioner David Byrne to take actions to reduce the exposure of the European population to dioxins. In a comprehensive approach, new legislation now sets maximum limits for dioxins in animal feedingstuffs and human foodstuffs. Environmental measures are also being discussed and will result in new legislation in the future.
To read the full study, visit the FSAI¹s web site at www.fsai.ie.
