The European Food Safety Authority EFSA assesses the risk from Irish pork meat to be low
EFSA’s key conclusions based on the data provided are:
If a person consumed an average amount of Irish pork, 10% of which was contaminated at the highest recorded concentration of dioxins (200 pg WHO-TEQ/g fat), for the whole period of the incident or 90 days, the body burden of dioxins would increase by approximately 10%. EFSA considers this increase in body burden to be of no concern to human health for this single event.
In a very extreme case, if a person would have a large daily consumption of 100% contaminated Irish pork at the highest recorded concentration of dioxins, during the whole period of the incident or 90 days, EFSA considers that this unlikely scenario would reduce protection, but it would still not necessarily lead to adverse effects on human health.
EFSA’s press release:
The full statement is found on EFSA's Internet pages:
Irish beef is not recalled from the market
According to investigations by the Irish authorities contaminated feed has been used on 45 beef cattle farms. Tests have been carried out on 11 of these and only on three were concentrations of dioxins found that were just above the limits. Tests are continuing on the other cattle, the meat of which will not be going to food production during the tests. Based on the investigations, it has not been considered to be necessary to recall any products from the market.
About 200,000 kilo of Irish beef was imported to Finland in the autumn, but based on the information received from the Irish authorities, it is very unlikely that contaminated meat would have entered into Finland. Consequently, it is not considered necessary to recall beef from the Finnish market.
For more information, please contact:
Director General Jaana Husu-Kallio, tel. +358 (0) 20 77 24000 or +358 (0) 400 291910