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Please use this identifier to cite or link to this item: http://hdl.handle.net/10793/875

Title: Investigation into Levels of dioxins, furans, polychlorinated biphenyls and brominated flame retardants in fishery produce in Ireland
Authors: Food Safety Authority of Ireland
Keywords: dioxins
furans
polychlorinated biphenyls
fish
Issue Date: 2013
Publisher: Food Safety Authority of Ireland
Citation: Food Safety Authority of Ireland (2013). Investigation into Levels of dioxins, furans, polychlorinated biphenyls and brominated flame retardants in fishery produce in Ireland.
Abstract: 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).
Description: The Food Safety Authority of Ireland would like to thank Brendan McHugh, Evin McGovern, Linda O’Hea, Brian Boyle and other staff of the Marine Institute, Rinville Oranmore, Co. Galway, for their work on and input into this project.
URI: http://hdl.handle.net/10793/875
Appears in Collections:Special Reports

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