2.3. Dioxins & PCBs

Dioxins are a group of harmful chemically- related compounds that are persistent environmental pollutants (POPs) which can originate from natural sources (such as volcanic eruptions and forest fires) though they are mostly formed as by-products of industrial processes. There are also dioxin-like polychlorinated biphenyls (PCBs) which have similar toxic properties. 

Since these contaminants are very widespread and contaminate many foods and feedstuffs, the Codex Alimentarius Commission has adopted a Code of Practice (CAC CXC 62-2006 Rev 2018) for the Prevention and Reduction of Dioxin and Dioxin- like PCB Contamination in Food and Feeds and levels are monitored and controlled by various food safety authorities.

In Europe, Regulation 2023/915 (repealing Regulation 1881/2006) establishes maximum limits for these contaminants in a range of foodstuffs following EFSA assessments of dietary exposure in 2001 and 2018. 

Although typically not significantly contaminated with dioxins, the following limits have been set for vegetable fats and oils, including cocoa butter:
 

• Sum of dioxins (WHO-PCDD/ F-TEQ) [1] 0.75 pg/g fat 
• Sum of dioxins and dioxin-like PCBs (WHO- PCDD/F-PCB- TEQ): 1.25 pg/g fat 
• Sum of PCB28, PCB52, PCB101, PCB138, PCB153 and PCB180 (ICES - 6): 40 ng/g fat