Investigation into levels of dioxins, furans, polychlorinated biphenyls and brominated flame retardants in fishery products in Ireland

Hdl Handle:
http://hdl.handle.net/10147/292695
Title:
Investigation into levels of dioxins, furans, polychlorinated biphenyls and brominated flame retardants in fishery products in Ireland
Authors:
Food Safety Authority of Ireland (FSAI)
Publisher:
Food Safety Authority of Ireland (FSAI)
Issue Date:
Apr-2013
URI:
http://hdl.handle.net/10147/292695
Additional Links:
http://www.fsai.ie/investigationintolevelsofdioxinsfuranspolychlorinatedbiphenylsandbrominatedflameretardantsinfisheryproductsinireland.html
Item Type:
Report
Language:
en
Description:
The Food Safety Authority of Ireland in collaboration with the Marine Institute (MI) has carried out a further surveillance study of levels of dioxins (PCDDs), furans (PCDFs) and polychlorinated biphenyls (PCBs) in fish, in addition to those already carried out in 2001 and 2004. The study was carried out in a variety of wild and farmed finfish species and also prawns and cultivated mussels available on the Irish market. It was undertaken because of concern about the possible effects on human health of these biopersistent environmental contaminants, known to be present in a number of foodstuffs including, in particular, fish, meat, eggs and dairy products. Furthermore, the study also proactively monitored fish and other seafood for a number of emerging new contaminants, in order to contribute to the knowledge base on the occurrence of these contaminants in food and to aid national and international efforts in their management. These include the brominated flame retardants and related compounds, some of which are known to be persistent and hence, like PCDDs, PCDFs and PCBs, are regarded as persistent organic pollutants (POPs).
Keywords:
FOOD SAFETY; FISH
Local subject classification:
MICROBIOLOGICAL QUALITY
Series/Report no.:
Monitoring & Surveillance Series

Full metadata record

DC FieldValue Language
dc.contributor.authorFood Safety Authority of Ireland (FSAI)en_GB
dc.date.accessioned2013-05-24T09:06:49Z-
dc.date.available2013-05-24T09:06:49Z-
dc.date.issued2013-04-
dc.identifier.urihttp://hdl.handle.net/10147/292695-
dc.descriptionThe Food Safety Authority of Ireland in collaboration with the Marine Institute (MI) has carried out a further surveillance study of levels of dioxins (PCDDs), furans (PCDFs) and polychlorinated biphenyls (PCBs) in fish, in addition to those already carried out in 2001 and 2004. The study was carried out in a variety of wild and farmed finfish species and also prawns and cultivated mussels available on the Irish market. It was undertaken because of concern about the possible effects on human health of these biopersistent environmental contaminants, known to be present in a number of foodstuffs including, in particular, fish, meat, eggs and dairy products. Furthermore, the study also proactively monitored fish and other seafood for a number of emerging new contaminants, in order to contribute to the knowledge base on the occurrence of these contaminants in food and to aid national and international efforts in their management. These include the brominated flame retardants and related compounds, some of which are known to be persistent and hence, like PCDDs, PCDFs and PCBs, are regarded as persistent organic pollutants (POPs).en_GB
dc.language.isoenen
dc.publisherFood Safety Authority of Ireland (FSAI)en_GB
dc.relation.ispartofseriesMonitoring & Surveillance Seriesen_GB
dc.relation.urlhttp://www.fsai.ie/investigationintolevelsofdioxinsfuranspolychlorinatedbiphenylsandbrominatedflameretardantsinfisheryproductsinireland.htmlen_GB
dc.subjectFOOD SAFETYen_GB
dc.subjectFISHen_GB
dc.subject.otherMICROBIOLOGICAL QUALITYen_GB
dc.titleInvestigation into levels of dioxins, furans, polychlorinated biphenyls and brominated flame retardants in fishery products in Irelanden_GB
dc.typeReporten
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