What are dioxins?
Dioxins are environmental pollutants that come from:
- volcanoes and forest fires
- processes such as manufacturing, and paper and pulp bleaching
- exhaust emissions
- burning of waste, and fuels like coal, wood, or oil.
They are colourless and odourless.
Dioxins in food
Dioxins get into the food supply through particles in the air or water. They can be found in fruit and vegetables, meat, and fish. Dioxins can accumulate in animals' fatty tissues, which we then eat.
Declining dioxin levels in foods
Studies have shown dioxin levels are falling. The levels are falling in food and in the environment.
How dioxin levels are monitored
Dioxin contamination is limited to a few historical sites in New Zealand. These include the Kopeopeo Canal in Whakatane and the former Ivon Watkins-Dow chemical plant in New Plymouth. Many of these sites are being, or have been, remediated.
Health risks from dioxins are low but levels are monitored as a precaution. Dioxins are one of the chemicals monitored by the National Chemical Contaminants Programme (NCCP).
Safe levels in New Zealand diets
All New Zealand research indicates the risk from dioxins is at least as low as in Australia.
The Food Standards Code protects consumers
The joint Australia New Zealand Food Standards Code sets standards for dioxins. The standards protect consumers from any potential risks in food.
Find out more
Who to contact
If you have questions about dioxins in food, email firstname.lastname@example.org