From Iceland — Dioxin Poisoning In Meat

Dioxin Poisoning In Meat

Published February 8, 2011

The Icelandic Food and Veterinary Authority estimates that some six and half tonnes of meat, distributed both here and for export, has been poisoned with dioxin. This meat has already been eaten by consumers.
As has been reported, incinerators in the West Fjörds, the Westman Islands and in Kirkjubæjarklaustur have been shown to be emitting dioxin, a highly toxic chemical that was at one time used to make the notorious herbicide Agent Orange. The matter was first brought to light when dairy producers in the northwest detected unusually high amounts of dioxin in milk.
RÚV reports that the meat in question is supposed to have originated in Skutulsfjörður. 384 lambs, at three different farms, are suspected to have had high amounts of dioxin. After these lambs were slaughtered, about a tonne and a half of their meat was put on the market in Iceland, with the remaining five tonnes were exported.
Kjartan Hreinsson, speaking for the Icelandic Food and Veterinary Authority, told RÚV that while it’s likely people have already eaten the poisoned meat, the only danger comes from eating the meat regularly over a long period of time.
Kjartan would not say where the meat was distributed in Iceland, nor to what countries the meat was exported.
Minister For Environment Calls For Total Dioxin Review
Dioxin Levels In Milk Have Not Been Measured Everywhere
High Dioxin Levels Reported In Westman Islands
Pollution In West Fjörds Becoming Serious Problem

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