Irish materials found in only one of 17 horsemeat reports

Irish materials were implicated in only one of the 17 horse meat contaminations reported over the past fortnight in the EU’s Rapid Alert System for Food and Feed.

Cottage pie from Ireland, distributed to the UK, was found to contain 50%-70% horse DNA.

Horse DNA at more than 1% was found in frozen sausages from Sweden in the Netherlands; and in a meat dish with potatoes from Sweden, also found in the Netherlands; in frozen beef from Poland, in Germany; in lasagne bolognaise from France, sold in Belgium; in various pasta products from Italy distributed to several EU countries, and Croatia; in corned beef from France, distributed to Poland and with raw material from Poland; in beef products from Belgium, with raw material from the Netherlands, distributed to Belgium and Sweden; and in beef roulade in spicy sauce from Poland, in Germany.

Horse DNA was found at 1-3% in frozen lasagne bolognaise from Germany, with raw material from France, distributed to several EU countries.

Horse DNA was at 2.8% in chilled beef veal turkey kebab from Germany, via Slovakia, distributed to Austria.

Horse DNA was found at levels up to 7% in frozen beef wraps from Germany, with raw material from the Netherlands, distributed to Austria, France, and Germany.

There was between 0.4% and 10% of horse DNA in locally produced various pork and veal salami and sausages in Bulgaria.

Horse DNA was at 10%-60% in frozen beef from Poland found in the Netherlands.

Horse DNA was found at 100% in frozen beef from Spain, distributed to Germany.

There was more than 50% horse DNA in corned beef from France, found in the UK.

Horse DNA was found at 54.5% in canned braised beef with buckwheat from Latvia, distributed to several EU countries.

nAgriculture Minister Simon Coveney said he will bring his report on the horsemeat scandal before the Oireachtas agriculture committee for detailed discussion, as part of his assessment of what measures he will propose.

He said he has been rather critical of Silvercrest and ABP Food Group in his report, but acknowledged that they have continued to pay all of the staff in the plant in full during the past two months while the plant has been essentially closed.

“I have been working with the industry, including ABP Food Group, to try to ensure that we have a future for a large, modern burger-making facility at Silvercrest.

“It is probably the best plant of its type in Europe. I have visited it and seen it for myself. Given the changes that are needed, there is no reason this plant cannot continue to employ all of the people that are there at the moment or continue to produce more than 200 million burgers per year, which is what it was producing.

“That gives a sense of the scale of the operation.”


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