Publication Date
January 2011
Abstract
Maximum levels for dioxins have been established in 2001 in feed (feed materials and compound feed) and food of animal origin (fish, meat, eggs, milk and derived products). They are in force since 1 January 2002. These maximum levels were complemented in 2006 with maximum levels for the sum of dioxins and dioxin-like PCBs in feed and food. By the Regulation (EC) No 183/2005 of the European Parliament and of the Council of 12 January 2005 feed business operators have to put in place, implement and maintain procedures based on the Hazard Analysis Critical Control Points (HACCP) principles. This means the identification of critical control points and the identification of, inter alia, possible chemical contamination.
Book Title
49th International Conference on the Epidemiology and Control of Biological, Chemical and Physical Hazards in Pigs and Pork
Pages
148
Language
en
File Format
application/pdf
DOI
https://doi.org/10.31274/safepork-180809-601
Included in
Animal Diseases Commons, Animal Sciences Commons, Veterinary Microbiology and Immunobiology Commons, Veterinary Preventive Medicine, Epidemiology, and Public Health Commons
Risk management with regard to dioxin residues in pork meat
Maastricht, Netherlands
Maximum levels for dioxins have been established in 2001 in feed (feed materials and compound feed) and food of animal origin (fish, meat, eggs, milk and derived products). They are in force since 1 January 2002. These maximum levels were complemented in 2006 with maximum levels for the sum of dioxins and dioxin-like PCBs in feed and food. By the Regulation (EC) No 183/2005 of the European Parliament and of the Council of 12 January 2005 feed business operators have to put in place, implement and maintain procedures based on the Hazard Analysis Critical Control Points (HACCP) principles. This means the identification of critical control points and the identification of, inter alia, possible chemical contamination.
