DIOXIN IN IMPORTED FISH
Questions have been raised this week about the impact on consumers of eating fish products from the Baltic countries. There have been suggestions that some such products may contain dioxins.
FSANZ is aware of various measures taken by authorities and industry in Europe to reduce the levels of dioxin contamination in the environment and, consequently, in food. While FSANZ believes that it is preferable to minimise levels of dioxin consumed, short term or low-level exposures do not represent a threat to public health. Concerns about consumers’ health arise from sustained exposure over the long term.
Levels of exposure to dioxins are generally accepted to be significantly lower in Australia than in other parts of the world. Nevertheless, Australia is currently implementing a National Dioxins Program to reduce dioxins in the environment and hence in the food supply.
FSANZ is continuing to monitor emerging data on dioxins in our food supply and is maintaining close contact with other countries’ food regulatory authorities on this issue.
FSANZ also participates in the Joint Expert Committee on Food Additives which is the senior scientific advisory body dealing with food contaminants, including dioxins.
We consider that there is no reason at this stage to avoid regular consumption of fish and fish products that are a valuable source of key nutrients including those that are important to heart health.
24 December 2002