February 1, 2008

Toxic substances detected in Swiss meat
 

Swiss meat is affected by residues of poisonous substances and the levels of these substances were revealed in a sample that they were above the maximum permitted in the EU.

The substances in question are Dioxin and Polychloride Biphenyl (PCB), which can accumulate in the fats of animal food products. These substances can be found in pork, beef and poultry.

The EU and Switzerland had signed an agreement regarding the enforcement of EU maximum of such residues in Swiss meat whereby Switzerland is required to reduce the levels of these substances. The amounts, however, have decreased in the last few years.

As a result, the Swiss Federal Office of Public Health (BAG) is researching into the levels of dioxin and PCB in meat. A program, to investigate the high levels of these substances with the focus on PCB, has been drawn up along with Agroscope Liebefeld-Posieux Research Station (ALP) and a number of Federal Research offices. One of the questions put forward will be of what links does the feed have with the substances.

BAG has stated that there is no evidence of risk through consumption of Swiss meat. It has on the other hand, conceded that part of Europe's population in consuming residues more than the amounts recommended by WTO.