Proposals for stricter dioxin controls

[safefood]

The first discovery of dioxin-tainted pork, a move by the Chinese to suspend German imports and proposals from the animal feed sector to boost controls on the toxic chemical were just some of the developments yesterday in the contamination scandal that has been dominating headlines this week.

Danish authorities also confirmed that eggs from animals exposed to feed containing illegally high dioxin levels could have been used in liquid egg production destined for the food processing industry. But a food ministry spokesman told FoodProductionDaily.com that the levels of dioxins present posed no immediate health threat to consumers even if the products were eaten.

To read more please see this link: http://www.foodqualitynews.com/Food-Alerts/Proposals-for-stricter-dioxin-controls-Germany-discovers-tainted-pork

 

[Andrew Baxter]

I am more concerned about our EU Authorities acceptance of "mixing" as a solution to contamination issues, lowering the levels in contaminated foodstuffs below acceptable permissable levels by blending with uncontaminated material (recent example: liquid egg). Dilution of the toxins does not remove them from the food chain. It may lower/spread the risk, but it does not address accumulation. Dioxins have half-lives ranging from 4-50 years so they can persist in the body for a long time and there is strong evidence exists linking them (especially TCCD) with various cancers and a variety of other diseases.

[Professor Chris Elliott]

How concerned should be be about low level dioxins being present in our foods?

I have my own opinions but am I'm interested to hear the thoughts from network members.