Pork Products Recalled After Dioxin Test

Health officials across the continent warned their consumers not to eat Irish pork after the discovery that dioxins had been in some of the pigs' feed for months. Irish government officials described the recall “” which affects all pig products produced since September 1st “” as a precautionary move, but farmers called it a nightmare for Ireland's 450 million euro pig industry.

“We're actually reeling in shock at the moment at the scale of this disaster,” Tim Cullinan, an official with the Irish Farmers Association and a pig farmer, told Irish state radio RTE. “It couldn't have come at worse time, the weeks leading up to Christmas. … It's a nightmare, to be honest,” he said.

Ireland's Food Safety Authority said the dioxin made its way into the food chain after pig feed from a producer was tainted with industrial oil. While only 10 percent of the country's pig meat was affected, that was processed and mixed in with other meat, resulting in widespread contamination.

RTE reported that Millstream Power Recycling Ltd. in southeast Ireland was suspected of being the source of the contamination. The company said it was cooperating with authorities but would not comment further, citing legal reasons.

Sky News television footage showed Irish shop shelves being stripped bare of pork steaks, gammon “” even pepperoni pizzas. On Sunday the crisis spread to the UK as the government of Northern Ireland announced that nine farms in the province had used the same tainted feed. Authorities have said they hope to get fresh pork back on the shelves within days.

Dr. Tony Holohan, the Irish Department of Health's chief medical officer urged people not to purchase or consume pork products, but stressed the move was precautionary.

“We're not anticipating significant health effects,” he told RTE. His comments were echoed by Britain's Food Standards Agency, which said it did not see any significant risk to British consumers. Ireland's farms produce more than 3 million pigs a year, nearly half of which are consumed within the Republic of Ireland. But Irish pork also is heavily exported to neighbouring Northern Ireland and Britain “” and appears in grocery stores and processed meats through much of Europe and Asia.

Germany's ministry for consumer protection said Sunday it has called on wholesalers and supermarkets to pull any Irish pork from their shelves, but said it was too early to say how much meat was involved. Similar warnings were issued by other European bodies. The UK arm of discount supermarket chain Lidl said it was recalling Irish-made black pudding and pork bellies as a precaution.

Other British grocers said they were also checking their stocks. Dioxins are contaminants that typically result from industrial combustion and other chemical processes. Exposure to dioxins at high levels is linked to increased incidence of cancer, although experts said there was unlikely to be any immediate cause for concern in this case.

“These compounds take a long time to accumulate in the body, so a relatively short period of exposure would have little impact on the total body burden,” said toxicologist Alan Boobis at London's Imperial College. “One would have to be exposed to high levels for a long period of time before there would be a health risk.”

Message from ACBI Chief Executive Pat Brady

The Food Safety Authority of Ireland has issued a recall of Irish pork products from the market. This means that all Irish pig meat products processed after September 1st 2008 should be withdrawn from point of sale.

This does not apply to Danish or other product. ACBI became aware of this on Friday evening December 5th.

Throughout Saturday we were in touch with Bord Bia, the office of the Minister for Agriculture and had a late night discussion with the Chief Executive of the FSAI Mr John O'Brien.

On Sunday I met the Minister for Agriculture and officials of that Dept, the Dept of Health and the FSAI to clarify several aspects of how the recall was being implemented. Late that day I had further consultations with Bord Bia. On Monday 8th we began a national and local media campaign.

While I am very critical of the fact that traceability systems were not used to verify the safety of product with no contact with the restricted feed, we have concentrated on sending positive messages about the safety of product, the need to get it back on to the shelves and return to normal trading.

We will deal with other matters in due course. We can not afford to confuse consumers any more than they are.

Some facts
Only 10% of pigmeat production is affected by this scare. The Departments appears to believe that 'safe' product will be flowing again in a couple of days. This is obviously a very bad blow but the impact will be less if we can get over it quickly and get product back on the shelves.

There is no health risk or threat of immediate illness. The FSAI says 'There is no immediate risk to public health from short term exposure. Health concerns arise in association with long term exposure at high levels.

Here is our best advice at this time.

Refunds
This is a statement from the National Consumer Agency. The NCA has confirmed that consumers are entitled to be refunded on pork meat and products containing pork purchased from retailers after 1 September.

Under legislation, consumers are entitled to repair, replacement or refund of a faulty product. In the case of pork meat or other food products containing pork, consumers are entitled to a refund, as a repair or replacement does not apply in this instance.

While in general consumers should have proof of purchase, the NCA urges all retailers to be reasonable, particularly where products which are only sold by that retailer are concerned. Some members find that customers are happy to accept credit notes. However you should be aware that, strictly speaking, any such product must be treated as category 1 waste and disposed of accordingly. I doubt if this will be rigidly enforced but you should be aware of it.

My understanding is that the NCA statement above covers returns between retailer and wholesaler. I see no reason why it should not. Some suppliers have started today to collect product from retailers. Keep a list of all the refunds you.

You should also check your product liability insurance. The Minister has (so far) made it clear that there will be no compensation paid.

Existing stocks
Where you have quantities of carcase or other large pig meat product it appears that this may be available for resale subject to verification of origin over the next few days and confirmation that it was not in contact with the restricted farms or feedstuff.

Bord Bia is working on a new label that will identify 'safe' pigmeat products. All pigmeat offered for sale after December 7th will have to carry this label, I understand.

Beef
A limited number of beef producers have also been restricted. Hopefully this too will be a short lived matter. The animals in question are being tested and results are expected on Tuesday morning. In any event no sales or movement from the restricted herds are being permitted at the moment.

Here's hoping we will be through the worst of this in a few days!

Associated Craft Butchers of Ireland, Apollo Business Park, Dundrum Road, Dundrum, Dublin 14 Tel: 00353-1-2961400 | Fax: 00353-1-2961396 | [email protected]

Dioxins

Dioxins and polychlorinated biphenols (PCBs) are chemicals that get into our food from the environment. They have no immediate effect on our health but can cause problems if they are absorbed into our bodies at high levels for long periods.

Foods high in animal fat, such as milk, meat, fish and eggs (and foods produced with them) are the main source of dioxins and PCBs although all foods contains at least low levels of these chemicals. The levels of dioxins and PCBs in any one individual's diet will vary depending on the amounts and types of foods they eat.

The risk to health comes from eating food with high levels of dioxins and PCBs over a long period. They have been shown to cause a wide range of effects in certain animals, including cancer and damage to the immune and reproductive systems, although it appears that people may be less sensitive.

Where do dioxins and PCBs come from?
Dioxins have never been produced intentionally. They may be formed as unwanted by-products in a variety of industrial and combustion processes, including household fires. Most industrial releases of dioxins are strictly controlled under pollution prevention and control regulations.

PCBs have been used since the early 1930s, mainly in electrical equipment. The manufacture and general use of PCBs stopped in the 1970s and is no longer permitted in the UK. The only PCBs remaining in use in the UK are sealed inside some older electrical equipment.

Dioxins and PCBs from these sources may be released in small quantities into the air, water or land. Animals and fish then take them up from their food and any soil and sediment they take in while they are feeding. The chemicals are absorbed into their body fat, where they accumulate.

Can I avoid eating food containing dioxins or PCBs?
Because dioxins and PCBs are found at low levels in all foods, including foods that are important sources of nutrients, the Agency's advice is that the benefits of a healthy, balanced diet outweigh any risks from dioxins and PCBs.

There is very little scope for removal of dioxins and PCBs from foods once they have entered the food chain. It is generally agreed that the best method of preventing dioxins and PCBs from entering the food chain is to control releases of these chemicals to the environment.

The amount of dioxins and PCBs taken in by people in their food in the UK are similar to those in the rest of the European Union and USA. Intakes are falling and have reduced by 85% since 1982.

Is there a limit for the amount of dioxins in food?
In July 2002, limits were set by the European Commission for dioxins in foods that contribute significantly to the total dietary intake of these chemicals. These foods include meat, liver, fish, eggs, milk and milk products. These limits are to be reviewed by December 2004.

A tolerable daily intake (TDI) is the amount of a contaminant that experts recommend can on average be eaten every day over a whole lifetime without causing harm.