Information

January 12, 2004

Q's & A's on PCBs in salmon and food safety

Q: What is the significance of the study on PCBs in salmon in the journal Science?

A: The findings are consistent with a similar study conducted by the Canadian Food Inspection Agency (CFIA). Health Canada assesses new scientific information related to food safety issues and, when necessary, makes appropriate revisions to our risk management practices to ensure the safety of Canadians.

Q: What is the current Health Canada guideline on PCBs and contaminants in salmon?

A: Health Canada's current guideline on PCBs is 2 parts per million (ppm) for all fish. This is consistent with guidelines established by the U.S. Food and Drug Administration (FDA) and the World Health Organization (WHO).

Q. Is farmed salmon safe for consumers to eat? What advice does Health Canada have for consumers?

A. Based on Health Canada's risk assessment, consuming farmed salmon does not pose a health risk to consumers. While farmed salmon has been shown to contain higher amounts of certain contaminants, including PCBs, compared to wild salmon, Health Canada scientists have determined that the levels present in both farmed and wild salmon do not pose a risk to humans. Salmon continues to be a safe and healthy food choice as part of a balanced diet that is 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.

Q: Some people claim that the guideline of 2 ppm used by Health Canada and other regulatory bodies is outdated. Is the guideline sufficient for assessing food safety?

A: The risk assessment done by Health Canada on the current levels of contaminants in fish, such as farmed salmon, goes beyond determining whether the results are above or below the guideline for PCBs. It also looks at dioxins and furans, and the conclusion is that current levels do not pose a risk to human health.

Q: Are PCBs in farmed salmon and other fish a growing problem?

A: PCB levels in food today are lower than they were several years ago. Small amounts of PCBs are found in the environment all over the world. Traces of PCBs are found in our food as well as in our bodies. PCBs can become stored in the body fat of animals and fish and, once people ingest the meat or fish, the PCBs can stay in a human's system for a long period of time.

Fish, both farmed and wild, are tested by CFIA for contaminants including PCBs. The results are compared with Health Canada-established standards for safe levels. The most recent survey of fish by CFIA and Health Canada, both farmed and wild, showed PCB levels are well below the Health Canada guideline of 2 ppm.

Q: Is canned salmon farmed or wild?

A: Salmon used in canning is primarily wild salmon, although some can be farmed. Fresh salmon can be either wild or farmed, however, a large amount of fresh salmon is farmed. There are no labelling requirements in Canada distinguishing between wild or farmed salmon.

Q: What is Health Canada doing about PCB levels in food?

A: No amount of contaminants in our food supply is desirable. Health Canada, together with CFIA, continues to conduct monitoring, research and evaluation activities for the purpose of identifying sources of PCB contamination and introducing measures aimed at reducing and eliminating them whenever and wherever possible.

Q: What are PCBs and what risks do they pose to our health?

A: PCBs stands for Polychlorinated Biphenyls. PCBs are a class of manufactured chemicals that tend to last for many years. They do not break down easily on their own, and they are difficult to destroy. Little is known about the long-term health effects of PCBs, so it is important to keep our exposure to these chemicals as low as possible. Some studies have found that PCBs can adversely affect brain development in children who were exposed to PCBs through their mothers' diet while in the womb.

Q: What is the Government of Canada's role in addressing food risks to health?

A: The Government of Canada works diligently to guard the safety of the Canadian food supply and protect the health of Canadian consumers. The two main federal organizations involved in food safety are Health Canada, which is responsible for setting policies and standards for food safety, and the CFIA, whose responsibility is to enforce human health standards, develop animal health standards and implement programs for the protection of animal health. The Government of Canada shares the responsibility of protecting the Canadian food supply with provincial and territorial governments and food producers. Provinces and territories have an important role to play in food safety and animal health in that complementary provincial/territorial legislation governs food produced and sold within their jurisdictions.