Do Not Burn Condemned Meat Waste or Specific Risk Materials

Incineration of waste products is a well established method of waste disposal. It is claimed to be one of the most effective ways of pathogen destruction (provided that the incinerator is properly operated). This being the case, why is there an urgent and definite movement away from this type of technology?

During the incineration process an extremely carcinogenic byproduct called dioxin is released into the atmosphere. Dioxin has been proven to be a major contributor in the development of various types of health problems, including cancer, in humans.The terrifying reality is that children are 25 times more susceptible to the harmful effects of dioxin than adults, yet most of the dioxin thresholds for incinerator emissions are based on the desktop studies into the exposure and effects of this chemical on an adult male.

The vectors of dioxin contamination are numerous. Exposure to dioxin can range from inhalation of the toxic fumes to the consumption of dioxin contaminated food. Toxins from incineration (carcinogenic dioxins being the most well known) can easily enter the food chain. Foods which tend to have the highest dioxin levels include dairy products, meat and poultry, eggs, fish and animal fats.

The recent debacle (December 2008) over dioxin contaminated pork meat from Ireland and the massive economic impact that the withdrawal and destruction of countless tons of pork products from Britain’s supermarket shelves had on the farmers in Ireland clearly demonstrate that this issue is a very real one.

One would be justified to ask why this form of waste disposal is still used in the disposal of condemned meat and food waste when safer and more environmentally friendly ways of disposal exist.

The reality is that there are other methods of disposal available today that are affordable to own and cheaper to operate and do not produce dioxins or any of the other carcinogens associated with incineration of condemned meat waste or specific risk materials.

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