The Food Safety Authority of Ireland (FSAI) has set out to reassure consumers that levels of potentially harmful contamination in fish available on the market here were well below current EU limits.
The advice followed the publication of the results of a new study into the contamination of Irish fish species as well as fresh and processed fish products available on the Irish market. It found that contamination levels here were low by European standards.
Seventy fish product samples were collected and analysed, including farmed and wild Atlantic salmon, canned salmon and canned and fresh varieties of herring, mackerel, tuna and shellfish.
The aim was to establish the levels of dioxins, furans, polychlorinated biphenyls (PCBs) and brominated flame retardants (BFRs) in the products.
The study concluded that due to the low levels of dioxins, furans and PCBs detected in fish and fishery products available here, the exposure of consumers to these contaminants from seafood is "likely to be lower" than the European average. The report also found very low levels of the BFR contaminants and the FSAI concluded that these levels were "very unlikely" to present a health risk.
"On the basis of these results, the FSAI considers that there is no need to alter current advice on fish consumption and re-emphasises that Irish consumers should eat two portions of fish per week, one of which should be oily, such as salmon," the authority said in a statement.
Alan Reilly, the FSAI's deputy chief executive, stressed the role and benefits of fish in a healthy diet. "Although fish is a recognised dietary source of dioxins, furans and PCBs, this study highlights that the levels of these contaminants are low in Irish fish products," he said.
"The health benefits of eating fish are well established and in light of these findings, we consider that consumers should continue to eat two portions of fish a week, including one oily fish such as salmon. Together with the Marine Institute and An Bord Iascaigh Mhara, we will continue to closely monitor the levels of these contaminants in Irish produce in order to protect the health of the Irish consumer."
