食品伙伴网网友李和平、熊贝贝报道，近日，欧盟食品安全机构公布了食品及饲料中二恶英含量综合报告。

    4月5日，欧盟食品安全局（EFSA）针对食品及饲料中二恶英含量情况公布了一份报告。报告数据来自欧盟21个成员国近10年（1999至2008年间）7000多个样品的二恶英及类似物分析结果。由于欧盟采取相关措施发挥了作用，从二十世纪七十年代起，（欧盟）环境中的二恶英及类似物开始呈现下降趋势。分析报告显示，（欧盟）二恶英及类似物有如下特点：

    1.在肝制品中存在情况比较严重

    通过对动物肝脏及肝脏制品分析发现：二恶英及二恶英类似物（如：多氯联苯PCBs）与脂肪含量有相关性。鱼肝脏及鱼肝脏制品中的二恶英及类似物含量最高。在饲料中，也发现饲料配料鱼油中的二恶英及类似物相对含量最高。

    在所检测样品中，有8%的样品所含的二恶英及类似物超过欧盟规定的最高限量。

    当然造成上述结果可能存在如下因素：一些样品针对性地采自受污染情况下；另外，对于超过最高限量的样品来说，不同食品及饲料组分的取样比例也存在非常大的取样差异情况。

    2.还没有发现明显的二恶英及类似物变化趋势

    鉴于报告中所发现的（二恶英及类似物变化）不确定情况，报告得出结论：食品及饲料中所含的本底二恶英及类似物没有随着时间变化而变化，即没有明显的变化趋势。目前，欧盟所采用的二恶英及类似物测定方法是世界卫生组织（WHO)1998年推荐的测量方法，该方法基于测定不同类型二恶英的毒性数值来衡量二恶英的总含量。

    3.二恶英及类似物总量在减少

    2005年，世界卫生组织（WHO）也建议欧盟食品安全局（EFSA）使用新的二恶英检测方法来评价二恶英（对环境）的整体影响。新方法降低了某些二恶英类似物的相对毒性。尽管分析报告中数据显示“不同食品及饲料中的二恶英变化没有明显变化趋势”，但如果采用新的二恶英测算方法进行统计的话，（欧盟）食品及饲料中的二恶英整体含量将会下降14%。另外，分析报告还建议，为确保对食品及饲料中二恶英及类似物含量情况进行准确评价，需要对每类食品及饲料进行大量的、连续的随机检测。

    背景资料：二恶英及类似物，如多氯联苯（PCBs），主要是焚烧垃圾及树木过程产生的有毒物质；工业生产过程中也产生一些二恶英及类似物。很多食品中都发现有低含量的二恶英类物质存在。二恶英类物质存在不会立即产生健康问题，只有累积达到一定高的含量后才会引起系列健康问题，如：导致癌症。由于二恶英不易被破坏和在食物链中能够累积、且易溶于动物脂肪中，所以，二恶英问题一直是食品安全关注的重要问题。

    英文报道原文：

EFSA gives European overview of dioxin levels 05 Apr 2010

http://www.allaboutfeed.net/news/efsa-gives-european-overview-of-dioxin-levels-4298.html

The European Food Safety Authority (EFSA) has published an analysis of the levels of dioxins and related substances in food and animal feed.
The report, which was prepared by EFSA’s Data Collection and Exposure unit, is based on over 7,000 samples collected by 21 European countries between 1999 and 2008.
 
Dioxins and similar compounds, such as dioxin-like polychlorinated biphenyls (PCBs), include a range of toxic substances which are formed by burning – e.g. through waste incineration or forest fires – and some industrial processes.
 
Their presence in the environment has declined since the 1970s, following concerted efforts at the EU level.
 
Liver products
The highest average levels of dioxins and dioxin-like PCBs in relation to fat content were observed for liver and liver products from animals.
 
The highest average levels in relation to total product weight were for fish liver and products derived from fish liver. In animal feed, the highest average levels were found in fish oil.
 
Overall, 8% of the samples exceeded the different maximum levels set out in EU legislation.
 
However, some of these samples clearly originated from targeted sampling during specific contamination episodes. There were also large variations between different groups of food and feed in terms of the proportion of samples which exceed maximum levels.
 
No clear trend
The report concludes that no clear trend can be established regarding changes in background levels of dioxins and related substances in food and feed over time, as there were increases in some categories but decreases in others.
 
Furthermore, occasional contamination episodes and a lack of information on which samples resulted from targeted or random sampling make it difficult to assess such trends.
 
The current EU method for measuring overall dioxin levels is based on toxicity values for different types of dioxins recommended by the World Health Organisation (WHO) in 1998.
 
Overall reduction
EFSA was also asked to assess the impact on total dioxin levels of using toxicity values set out in WHO recommendations from 2005, which downgraded the relative toxicity of certain types of dioxins.
 
The report finds that using the new values would reduce overall dioxin levels by 14%, although the extent of this reduction was very different across food and feed categories.
 
Finally, the report recommends continuous random testing of a sufficient number of samples in each food and feed group to ensure accurate assessments of the presence of dioxins and dioxin-like PCBs.
 
Dioxins are found at low levels in many foods. They do not cause immediate health problems, but long-term exposure to high levels of dioxins has been shown to cause a range of effects, including cancer. Their persistence and the fact that they accumulate in the food chain, notably in animal fat, therefore continues to cause some safety concerns.