EPA Dioxin limit proposal and food supply chain impact

An article in the Wall Street Journal (Jan 4,2012) describes a propsal by the EPA to recommend a 64 picogram limit of dioxin for a 200 lb person. The EPA wants to ensure that prolonged exposure at this limit is reasonable. But food suppliers, restaurants and grocery stires worry that some products, like hot dogs, already exceed that limit and may see demand drops. Should the EPA set targets over larger time periods or focus on individual portions ? Should food portions be required to adjust to comply with these limits ? Should limits be set as average over time to permit an occassional hot dog without worry ? Or should the limits be raised to permit current consumption (estimated, in some cases, to be two times the limit based on diets) ?

About aviyer2010

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