We have reassessed the risk posed by hexachlorobenzene (HCB)-contaminated food for the population in the Görtschitz Valley.

The first assessment was carried out in December 2014. The result of the first assessment was confirmed: For persons who consumed HCB-contaminated products for up to 14 days, there is no health risk. For persons who have eaten HCB-contaminated food for a longer period of time, a risk is not to be expected but cannot be excluded. The province of Carinthia therefore commissioned environmental medical experts from the Medical University of Vienna to investigate the actual HCB exposure and possible health effects for the residents of the Görtschitz Valley.

For the updated assessment of April 2015, the results of residue tests of 824 food products from the period March 27, 2014 to March 20, 2015 were used. These were mainly milk and dairy products, meat and meat products, but also fruit, fruit juices, honey, vegetables and cereals that had been produced in the Görtschitz Valley. Compared to the risk assessment of December 2014, twice as many test results were available. Therefore, more precise calculations could be made as to the amounts of HCB ingested by children, women and men in the Görtschitz Valley.

A worst-case scenario was assumed: these calculations assume that the population fed exclusively on products produced in the Görtschitztal region. Contaminated foodstuffs were already no longer sold as of December 2014. The calculated intake amounts are therefore higher than the amounts to which the population in the Görtschitztal was actually exposed.

The risk was calculated for those persons who eat contaminated food in average quantities (average eaters). However, the risk was also calculated for people who eat particularly large quantities of foods that are most likely to be contaminated with HCB because of their high fat content, such as milk, dairy products and meat (frequent eaters).

Results

Average intakes of HCB for children, women, and men were compared to the most current available health-based guideline levels from 2013 (American Agency for Toxic Substances and Disease Registry, ATSDR). This tolerable intake level is the amount of a substance that a person can consume on a daily basis without causing adverse health effects.

For people who have eaten contaminated food for up to 14 days, there is no risk. Neither high nor average consumption exceeds the tolerable intake level of 8 µg/kg body weight per day.

If contaminated foods are eaten for between 15 and 364 days, the tolerable intake level of 0.1 µg/kg body weight and day is exceeded in children, women and men. This is three times the tolerable daily intake for average consumption and six times the tolerable daily intake for high dairy and meat consumption. Health effects are not expected, but cannot be completely ruled out.

If contaminated food is eaten for more than one year, the average intake of HCB is four times the tolerable intake level of 0.07 µg/kg body weight per day, and eight times the tolerable intake level in the case of high intake of dairy and meat products. Health effects are not expected, but cannot be completely ruled out.