Fact Sheet
January 12, 2004
Food safety and PCBs found in fish
Based on Health Canada's risk assessment, consuming farmed salmon does not pose a health risk to
consumers.
While no amount of contaminants in our food supply is desirable, Health Canada researches and determines
levels at which a contaminant does not pose a risk to human health. Fish and many other foods are
tested by the Canadian Food Inspection Agency (CFIA) for contaminants, including PCBs. The results
are compared with Health Canada-established standards for safe levels. Health Canada's guideline
for PCBs in fish is 2 parts per million (ppm). This guideline was set taking into consideration other
dietary exposure and consumption over a lifetime. The guideline is consistent with that of the U.S.
Food and Drug Administration (FDA) and the World Health Organization (WHO).
CFIA and Health Canada recently completed a survey of fish, both farmed and wild, that involved
gathering a large number of samples and analysing for PCBs. The results, which are similar to those
recently published in a separate study, indicate that the levels of PCBs are well below Health Canada's
current guidelines for both farmed and wild salmon.
Salmon continues to be a safe and healthy food choice as part of a balanced diet comprised of a
wide variety of healthy foods. Salmon is also an important source of nutrients, particularly omega-3
fats, which have been shown to contribute to a healthy diet.
Polychlorinated Biphenyls, or PCBs, are chemicals which were widely used from the 1930s to the 1970s
as ingredients in a number of industrial materials, such as sealing and caulking compounds, inks
and paint additives. By 1977, concern about the impact of PCBs on human health and the environment
led to a North American ban on manufacturing and importing PCBs.
Small amounts of PCB contaminants are found in the environment all over the world. Traces of PCBs
are found in our food as well as in our bodies. The body fat of animals and fish for example, can
contain PCBs and once people ingest the meat or fish, the PCBs can stay in a person's system for
a long period of time. Health Canada studies show that the level of PCBs in the foods consumed by
Canadians has significantly decreased over the last several years.
The Government of Canada works diligently to protect the safety of the Canadian food supply and
the health of Canadians. Health Canada is responsible for setting policies and standards for food
safety as they pertain to human health. The CFIA has responsibility for enforcing human health standards,
developing animal health standards and implementing programs for the protection of animal health.
The federal government's responsibility is shared with provincial and territorial governments and
food producers.
In the near and longer term, Health Canada's strategy for risk management with respect to PCBs is
to continue to conduct monitoring, research and evaluation activities for the purpose of identifying
sources of PCB contamination and introducing measures aimed at reducing or eliminating them whenever
and wherever possible.
Health Canada continues to assess food contaminants on a case by case basis using the most up-to-date
risk assessment principles and data on environmental contaminants.
Health Canada also monitors and reviews all new scientific information related to food safety issues
and makes appropriate revisions to risk management practices where needed, to ensure the safety of
Canadian consumers.
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