A priority task for the Food Safety Authority of Ireland (FSAI) since it was established in 1999 has been to monitor the food supply for contamination by dioxins. A number of studies carried out by the Authority over the past 3 years on foods likely to be contaminated by these environmental pollutants have concluded that levels in Irish-produced foods are extremely low and that consumers of these foods are not at risk.
This report was prepared at the request of the FSAI Board and the Food Safety Consultative Council, and aims to respond to consumers’concerns regarding possible contamination of food supplies with dioxins.
Dioxins in the Irish environment primarily result from incomplete combustion of wastes, and the main source of dioxins, according to the Environmental Protection Agency (EPA), is from uncontrolled burning of domestic waste. Ireland is currently faced with a waste management crisis,
with most domestic and industrial wastes being disposed of to landfill while some toxic wastes are exported for incineration. Ireland is the only country in the European Union without municipal waste incineration facilities. In relation to the introduction of waste incineration in Ireland, as part of a national waste management strategy, the FSAI considers that such incineration facilities, if
properly managed, will not contribute to dioxin levels in the food supply to any significant extent and will not affect food quality or safety. As part of an overall waste management strategy, as reflected in the EC Waste Hierarchy, incineration coupled with waste prevention, reduction, recycling and other treatment methods is the
preferred option. In order to maximise consumer protection, it is vital however that rigorous monitoring programmes be maintained and that consideration be given to expanding environmental monitoring around any established incineration facilities. The FSAI will endeavour to ensure that such programmes are put in place.
