Health and Safety FAQs

 
 
 
 
 
 
 
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What is dioxin and is it a concern when eating seafood?

Dioxins are a group of chlorinated compounds produced unintentionally by industrial processes, as well as some natural processes, such as bushfires.

Food Standards Australia and New Zealand (FSANZ) advises that Australian food supplies are safe. 

Studies have shown that the risk to Australians from eating foods, including fish and shellfish, containing dioxins is very low and it is not considered to be of public health concern.

In February 2006, the NSW Government, following advice from an expert panel, banned commercial fishing in Sydney Harbour indefinately due to high levels of dioxin found in Sydney Harbour Prawns and Bream.

Sydney Fish Market supports the ban and does not sell for human consumption seafood caught in Sydney Harbour.