# EUR-Lex - 52011DC0359 - EN

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# 52011DC0359

**/* COM/2011/0359 final */ REPORT FROM THE COMMISSION ON FOOD AND FOOD INGREDIENTS TREATED WITH IONISING RADIATION FOR THE YEAR 2008 **

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REPORT FROM THE COMMISSION

ON FOOD AND FOOD INGREDIENTS TREATED WITH IONISING RADIATION FOR THE YEAR 2008

1. Legal basis and background

Article 7(3) of Directive 1999/2/EC of the European Parliament and of the Council of 22 February 1999 on the approximation of the laws of the Member States concerning foods and food ingredients treated with ionising radiation [1], requires Member States to forward to the Commission every year:

– the results of checks carried out in irradiation facilities, in particular regarding the categories and quantities of food and food ingredients treated and the doses administered

and

– the results of checks carried out at the product marketing stage and the methods used to detect treatment with ionising radiation.

Article 7(4) of the Directive requires the Commission to publish in the Official Journal of the European Union

– the details of the approved irradiation facilities in the Member States as well as any changes in their status;

– a report on the information provided by the national supervisory authorities.

The current report covers the period from 1 January 2008 to 31 December 2008. It contains a compilation of the information forwarded to the Commission by the 27 Member States.

Information on general aspects of food irradiation is available on the website of the European Commission’s Directorate-General for Health and Consumer [2].

1.1. Irradiation facilities

According to Article 3(2) of Directive 1999/2/EC, food and food ingredients may be irradiated only in approved irradiation facilities. For facilities in the EU, approval is given by the competent authorities of the Member States. Article 7(1) requires Member States to inform the Commission on their approved irradiation facilities.

Irradiation of food and food ingredients may only be carried out by means of the following sources:

– Gamma rays from radionuclides 60Co or 137Cs;

– X-rays generated from machine sources operated at or below a nominal energy (maximum quantum energy) level of 5 MeV;

– Electrons generated from machine sources operated at or below a nominal energy (maximum quantum energy) level of 10 MeV.

The list of approved irradiation facilities in the Member States has been published by the Commission [3] .

1.2. Irradiated food and food ingredients

The irradiation of dried aromatic herbs, spices and vegetable seasonings is authorised at EU level by Directive 1999/3/EC of the European Parliament and of the Council of 22 February 1999 on the establishment of a Community list of food and food ingredients treated with ionising radiation [4]. In addition, 7 Member States have notified that they maintain national authorisations for certain food and food ingredients in accordance with Article 4(4) of Directive 1999/2/EC. The list of national authorisations has been published by the Commission [5].

Any irradiated foodstuff containing one or more irradiated food ingredient must be labelled with the words “irradiated” or “treated with ionising radiation”. If an irradiated product is used as an ingredient in a compound food, the same words shall accompany its designation in the list of ingredients. In the case of products sold in bulk, these words shall appear together with the name of the product on a display or notice above or beside the container in which the products are placed.

To enforce correct labelling or to detect non-authorised products, several analytical methods have been standardised by the European Committee for Standardisation (CEN), following a mandate given by the European Commission.

2. Results of checks carried out in irradiation facilities

This section of the report deals with the results of the checks carried out in irradiation facilities, in particular regarding the categories and quantities of products treated and the doses administered. According to the information submitted by the Member States the controls carried out by the competent authorities confirmed the compliance of the approved irradiation facilities with the requirements of Directive 1999/2/EC.

The following tables show the categories and quantities of products irradiated in approved facilities in the EU Member States in 2008.

2.1. Belgium

2.2. Bulgaria

No products were irradiated in 2008.

2.3. Czech Republic

Category of products | Treated quantity (t) | Average absorbed dose (kGy) |

Dried aromatic herbs, spices and vegetable seasoning | 21 | 5-10 |

Total | 21 | |

2.4. Denmark

There are no approved facilities in Denmark.

2.5. Germany

There are four facilities approved. No products were irradiated in one facility.

Category of products | Treated quantity (t) | Average absorbed dose (kGy) |

Dried aromatic herbs, spices and vegetable seasoning | 332,2 | <10 |

Total | 332,2 | |

2.6. Spain

There are two facilities approved. During 2008, food and food ingredients were irradiated in only one of these facilities.

Category of products | Treated quantity (t) | Average absorbed dose (kGy) |

Dried aromatic herbs, spices and vegetable seasonings | 253 | <10 |

Total | 253 | |

2.7. France

Category of products | Treated quantity (t) | Average absorbed dose (kGy) |

Poultry | 754 | 5 |

Gum Arabic | 121 | 3 |

Herbs, spices and dried vegetables | 71 | 10 |

Total | 946 | |

2.8. Hungary

Category of products | Treated quantity (t) | Average absorbed dose (kGy) |

Spices, spice peppers | 91 | 4-6 |

Dehydrated products | 15 | 3-4 |

Herbs | 151 | 3-6 |

Other products | 0,08 | 3-6 |

Total | 257,08 | |

2.9. Italy

No products were irradiated in 2008.

2.10. The Netherlands

There are two facilities approved.

Category of products | Treated quantity (t) | Average absorbed dose (kGy) |

Spices / Herbs | 498,3 | NI |

Frog parts | 277,9 | NI |

Poultry meat (frozen) | 310,8 | NI |

Dried vegetables | 1.344,4 | NI |

Egg white | 224,8 | NI |

Shrimps (frozen) | 87,6 | NI |

Food Samples | 361 | NI |

Total | 3.104,8 | |

(NI: no information forwarded on this point).

2.11. Poland

Category of products | Treated quantity (t) | Average absorbed dose (kGy) |

Dry spices, dried flavoured herbs, vegetable & root spices | 213 | 5-10 |

Total | 213 | |

2.12. Portugal

There are no approved facilities in Portugal

2.13. Romania

No products were irradiated in 2008.

2.14. The United Kingdom

No products were irradiated in 2008.

2.15. Summarising table for the EU

The following table summarises the quantities of foodstuffs (in tonnes) treated by ionising radiation in approved irradiation facilities within the European Union.

Category of products | BE | CZ | DE | ES | FR | HU | NL | PL | Total | % |

Dehydrated blood | 62 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 62 | 0,7 |

Egg white | 0 | 0 | 0 | 0 | 0 | 0 | 224,8 | 0 | 224,8 | 2,58 |

Fish & Shellfish | 147 | 0 | 0 | 0 | 0 | 0 | 87,6 | 0 | 234,6 | 2,69 |

Food Samples | 0 | 0 | 0 | 0 | 0 | 0 | 361 | 0 | 361 | 4,14 |

Frog legs / parts | 2.177 | 0 | 0 | 0 | 0 | 0 | 277,9 | 0 | 2.454,9 | 28,16 |

Gum arabic | 0 | 0 | 0 | 0 | 121 | 0 | 0 | 0 | 121 | 1,38 |

Herbs, Spices | 156 | 21 | 270 | 253 | 71 | 257 | 498,3 | 213 | 1.739,3 | 19,95 |

Poultry | 589 | 0 | 0 | 0 | 754 | 0 | 310,8 | 0 | 1.653,8 | 18,97 |

Starch | 11 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 11 | 0,12 |

Vegetables | 4,6 | 0 | 62 | 0 | 0 | 0 | 1.344,4 | 0 | 1.411 | 16,18 |

Other | 445 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 445 | 5,1 |

Total | 3.591,6 | 21 | 332 | 253 | 946 | 257 | 3.104,8 | 213 | 8.718,4 | |

% of total | 41,19 | 0,24 | 3,8 | 2,9 | 10,85 | 2,95 | 35,61 | 2,44 | | |

3. Results of checks carried out at the product marketing stage and the methods used to detect irradiated foods

Regarding the results of the checks carried out at the product marketing stage and the methods used to detect treatment with ionising radiation, the Member States submitted the following information.

3.1. Austria

Food analysed | Number of samples: 124 | CEN method used |

| Compliant | Inconclusive | Non-compliant | |

Herbs & Spices | 46 | 0 | 0 | EN 1788, EN 13751 |

Herbal teas | 38 | 0 | 1 | EN 1788, EN 13751 |

Poultry | 39 | 0 | 0 | EN 1786 |

Total | 123 | 0 | 1 | |

Total in % of analysed samples | 99,19 % | 0,00 % | 0,81 % | |

3.2. Belgium

Food analysed | Number of samples: 90 | CEN method used |

| Compliant | Inconclusive | Non-compliant | |

Instant noodles | 19 | 0 | 1 | EN 1788 * |

Crustaceans and molluscs | 15 | 0 | 0 | |

Frozen herbs | 15 | 0 | 0 | |

Food supplements | 18 | 0 | 0 | |

Dried vegetables | 11 | 0 | 0 | |

Fruit | 11 | 0 | 0 | |

Total | 89 | 0 | 1 | |

Total in % of analysed samples | 98,89 % | 0,00 % | 1,10 % | |

3.3. Bulgaria

Food analysed | Number of samples: 97 | CEN method used |

| Compliant | Inconclusive | Non-compliant | |

Dried spices | 22 | 0 | 0 | EN 1787, EN 1788 |

Tea | 19 | 0 | 0 | EN 1787, EN 1788 |

Dried fruits | 14 | 0 | 0 | EN 13708 |

Mix of spices | 12 | 0 | 0 | EN 1787, EN 1788 |

Nuts | 7 | 0 | 0 | EN 1787, EN 1788 |

Dried vegetable seasoning | 6 | 0 | 0 | EN 1787, EN 1788 |

Red Pepper | 6 | 0 | 0 | EN 1787, EN 1788 |

Shrimps | 4 | 0 | 0 | EN 1786 |

Rice | 3 | 0 | 0 | EN 1787 |

Meat | 2 | 0 | 0 | EN 1786, EN 1785 |

Fish | 2 | 0 | 0 | EN 1786 |

Total | 97 | 0 | 0 | |

Total in % of analysed samples | 100,00 % | 0 % | 0 % | |

3.4. Cyprus

Food analysed | Number of samples: 8 | CEN method used |

| Compliant | Inconclusive | Non-compliant | |

Dried vegetables, herbs and spices | 8 | 0 | 0 | ΕΝ 13751 |

Total | 8 | 0 | 0 | |

Total in % of analysed samples | 100,00 % | 0 % | 0 % | |

3.5. Czech Republic

Food analysed | Number of samples: 57 | CEN method used |

| Compliant | Inconclusive | Non-compliant | |

Fresh fruits | 13 | 0 | 0 | EN 1788, EN 1785 |

Fish and shellfish | 12 | 0 | 0 | EN 1785 |

Herbal tea products | 12 | 0 | 0 | EN 1788 |

Spices | 8 | 0 | 0 | EN 1788 |

Dietary supplements | 3 | 0 | 1 | EN 1788 |

Instant noodle soups | 4 | 0 | 0 | EN 1788, EN 1785 |

Poultry | 3 | 0 | 0 | EN 1785 |

Frog legs | 1 | 0 | 0 | EN 1785 |

Total | 56 | 0 | 1 | |

Total in % of analysed samples | 98,25 % | 0 % | 1,75 % | |

3.6. Germany

Food analysed | Number of samples: 3.429 | CEN method used |

| Compliant | Inconclusive | Non-compliant | |

Herbs & spices | 1.068 | 1 | 3 | EN 1788, EN 1787, EN 13751 |

Seasoning | 331 | 0 | 1 | EN 1787, EN 13751, EN 1788 |

Soups, sauces and instant noodles | 283 | 9 | 13 | EN 1788, EN 1787, EN 13751 |

Tea & tea-like products | 227 | 0 | 0 | EN 1788, EN 1787, EN 13751 |

Dried mushrooms & mushroom products | 222 | 1 | 2 | EN 1788, EN 13751, EN 1787 |

Crustaceans, shellfish, other aquatic animals including their products | 195 | 0 | 3 | EN 1788, EN 1786, EN 1787, EN 13751, EN 13751 * |

Fresh fruit | 147 | 0 | 0 | EN 1787, EN 1788, EN 13751 |

Pulses, nuts & oil seeds | 144 | 0 | 1 | EN 1787, EN 1788, EN 13751 |

Food supplements | 139 | 0 | 5 | EN 13751, EN 1788, EN 1787 |

Food additives | 89 | 0 | 4 | EN 1786, EN 1787, EN 1788, EN 13751 |

Poultry | 87 | 0 | 0 | EN 1784, EN 1786, EN 1789 |

Dried fruit and fruit products | 84 | 3 | 0 | EN 1787, EN 1788, EN 13708 |

Fresh vegetables | 44 | 0 | 0 | EN 1788, EN 1787, EN 13751 |

Cheese with herbs | 42 | 0 | 0 | EN 1788, EN 1787 |

Fish products | 40 | 0 | 0 | EN 1786, EN 1788, EN 1789 |

Dried vegetables | 38 | 0 | 0 | EN 1788, EN 1787, EN 13751 |

Meat products (excluding sausages) | 30 | 0 | 0 | EN 1786, EN 1784, EN 1789 |

Sausages | 29 | 0 | 0 | EN 1786, EN 1784 |

Potatoes, parts of plants with high starch content | 28 | 0 | 0 | EN 1787, EN 1788, EN 13751 |

Ready-to-eat meals | 26 | 0 | 0 | EN 1787, EN 1786, EN 13751 |

Fresh mushrooms | 20 | 0 | 0 | EN 1788 |

Meat (excluding poultry) | 14 | 0 | 0 | EN 1786, EN 1784 |

Eggs & egg products | 12 | 0 | 0 | EN 1784 |

Cereals and cereal products | 12 | 0 | 0 | EN 1787, EN 1788 |

Butter with herbs | 11 | 0 | 0 | EN 1788, EN 1787 |

Milk & milk products | 7 | 0 | 0 | EN 1787 |

Cocoa | 7 | 0 | 0 | EN 1787 |

Fish | 6 | 0 | 0 | EN 1786, EN 1788, EN 1789 |

Wild game | 1 | 0 | 0 | EN 1786 |

Total | 3.383 | 14 | 32 | |

Total in % of analysed samples | 98,66 % | 0,41 % | 0,93 % | |

- Other methods (e.g. electron paramagnetic resonance) are also used to detect irradiation.

3.7. Denmark

In 2008 no analytical controls were carried out regarding food irradiation at the marketing stage.

According to the Danish competent authorities undertakings in Denmark are, however, obliged to carry out own-checks to ensure that the rules are complied with. The Danish Veterinary and Food Administration have verified these self-monitoring activities through documentary checks.

3.8. Estonia

In 2008 no analytical controls were carried out regarding food irradiation at the marketing stage in Estonia.

3.9. Greece

Food analysed | Number of samples: 46 | CEN method used |

| Compliant | Inconclusive | Non-compliant | |

Dried vegetables, herbs and spices | 43 | 0 | 0 | EN 13751 (PPSL) |

Cocoa | 3 | 0 | 0 | EN 13751 (PPSL) |

Total | 46 | 0 | 0 | |

Total in % of analysed samples | 100,00 % | 0 % | 0 % | |

3.10. Spain

Food analysed | Number of samples: 171 | CEN method used |

| Compliant | Inconclusive | Non-compliant | |

Herbs and spices | 111 | 0 | 0 | EN 1787, EN 1788 |

Fruits & dried fruits | 33 | 0 | 0 | EN 1787, EN 13708 |

Meat of different species | 11 | 0 | 0 | EN 1786 |

Infusions | 10 | 0 | 0 | EN 1787, EN 1788 |

Vegetables | 6 | 0 | 0 | EN 1787, EN 1788 |

Total | 171 | 0 | 0 | |

Total in % of analysed samples | 100,00 % | 0 % | 0 % | |

3.11. Finland

Food analysed | Number of samples: 231 | CEN method used |

| Compliant | Inconclusive | Non-compliant | |

Dried spices and herbs | 141 | 0 | 6 | EN 13751, EN 1788 |

Food supplements | 69 | 0 | 5 | EN 13751, EN 1788 |

Seafood products | 8 | 0 | 0 | EN 13751, EN 1788 |

Berries | 2 | 0 | 0 | EN 13751, EN 1788 |

Total | 220 | 0 | 11 | |

Total in % of analysed samples | 95,24 % | 0 % | 4,76 % | |

3.12. France

Food analysed | Number of samples: 94 | CEN method used |

| Compliant | Inconclusive | Non-compliant | |

Spices | 22 | 0 | 0 | EN 1784, EN 1788 |

Frozen crustaceans or molluscs | 15 | 0 | 0 | EN 1784, EN 1788 |

Dehydrated soups and sauces | 14 | 0 | 0 | EN 1784, EN 1788 |

Food supplements | 12 | 0 | 4 | EN 1784, EN 1788 |

Poultry | 13 | 0 | 1 | EN 1784, EN 1788 |

Dehydrated instant preparations (Asian noodles) | 7 | 0 | 0 | EN 1784, EN 1788 |

Plants for food supplements | 6 | 0 | 0 | EN 1784, EN 1788 |

Total | 89 | 0 | 5 | |

Total in % of analysed samples | 94,69 % | 0 % | 5,31 % | |

3.13. Hungary

Food analysed | Number of samples: 21 | CEN method used |

| Compliant | Inconclusive | Non-compliant | |

Tea | 2 | 0 | 0 | EN 1788 |

Food supplements | 0 | 19 | 0 | |

Total | 2 | 19 | 0 | |

Total in % of analysed samples | 9,53 % | 90,47 % | 0 % | |

3.14. Ireland

Food analysed | Number of samples: 484 | CEN method used |

| Compliant | Inconclusive | Non-compliant | |

Dietary supplements | 166 | 0 | 9 | EN 13751 (screening), EN 1788 (confirmation) |

Herbs & spices | 134 | 0 | 0 | |

Seasonings & Stocks | 113 | 0 | 1 | |

Noodles | 16 | 0 | 1 | |

Tea | 16 | 0 | 0 | |

Sauces & soups | 8 | 0 | 0 | |

PARNUTS* | 7 | 0 | 0 | |

Seeds | 6 | 0 | 0 | |

Fruit & vegetables | 4 | 0 | 0 | |

Miscellaneous | 3 | 0 | 0 | |

Total | 473 | 0 | 11 | |

Total in % of analysed samples | 97,73 % | 0 % | 2,27 % | |

- PARNUTS: Food for particular nutritional purposes.

3.15. Italy

Food analysed | Number of samples: 169 | CEN method used |

| Compliant | Inconclusive | Non-compliant | |

Meat | 31 | 0 | 0 | EN 13784, EN 1785 |

Spices | 19 | 2 | 0 | EN 13783, EN 1788 |

Oregano | 17 | 1 | 0 | |

Meat products | 16 | 0 | 0 | EN 13784, EN 1785 |

Pepper | 15 | 4 | 0 | EN 13783, EN 1788 |

Seasoning (granular vegetable) | 14 | 3 | 0 | |

Paprika | 12 | 5 | 0 | |

Fish | 8 | 0 | 0 | EN 13784, EN 1785 |

Garlic | 4 | 0 | 0 | EN 13783, EN 1788 |

Poultry | 4 | 0 | 0 | EN 1786 |

Curry | 3 | 0 | 0 | EN 13783, EN 1788 |

Onions | 3 | 0 | 0 | |

Fish products | 3 | 0 | 0 | EN 13784, EN 1785 |

Shallots | 2 | 0 | 0 | EN 13783, EN 1788 |

Tea (infusion) | 2 | 0 | 0 | |

Potatoes | 1 | 0 | 0 | |

Total | 154 | 15 | 0 | |

Total in % of analysed samples | 91,12 % | 8,88 % | 0 % | |

3.16. Latvia

Food analysed | Number of samples: 35 | CEN method used |

| Compliant | Inconclusive | Non-compliant | |

Food supplements | 21 | 0 | 9 | EN 13751 |

Dried vegetables (onion, paprika, carrot) | 4 | 0 | 0 | |

Muesli | 1 | 0 | 0 | |

Total | 26 | 0 | 9 | |

Total in % of analysed samples | 74,29 % | 0 % | 25,71 % | |

3.17. Lithuania

Food analysed | Number of samples: 119 | CEN method used |

| Compliant | Inconclusive | Non-compliant | |

Dried aromatic herbs, tea, spices, food supplements | 117 | 0 | 2 | EN 13783:2004 |

Total | 117 | 0 | 2 | |

Total in % of analysed samples | 98,32 % | 0 % | 1,68 % | |

3.18. Luxembourg

Food analysed | Number of samples: 13 | CEN method used |

| Compliant | Inconclusive | Non-compliant | |

Food supplements | 10 | 1 | 0 | EN 1788 |

Frozen frog legs | 1 | 0 | 1 | EN 1786 |

Total | 11 | 1 | 1 | |

Total in % of analysed samples | 84,62 % | 7,69 % | 7,69 % | |

3.19. Malta

Food analysed | Number of samples: 25 | CEN method used |

| Compliant | Inconclusive | Non-compliant | |

Herbs & Spices | 4 | 0 | 21 | EN 13751 |

Total | 4 | 0 | 21 | |

Total in % of analysed samples | 16,00 % | 0 % | 84,00 % | |

3.20. The Netherlands

Food analysed | Number of samples: 485 | CEN method used |

| Compliant | Inconclusive | Non-compliant | |

Food supplements | 188 | 0 | 30 | EN 1788, EN 13751 |

Cereal products | 4 | 0 | 0 | EN 13751, EN 1788 |

Dried vegetables and vegetable products | 25 | 0 | 0 | EN 13751, EN 1788 |

Dried fruit and fruit products | 40 | 0 | 0 | EN 13751, EN 1788 |

Nuts and seeds | 60 | 0 | 0 | EN 13751, EN 1788 |

Fish and fish products | 44 | 0 | 0 | EN 13751, EN 1788 |

Salads, pasta and soup | 32 | 0 | 1 | EN 13751, EN 1788 |

Spices/flavours | 58 | 0 | 2 | EN 13751, EN 1788 |

Unspecified product | 1 | 0 | 0 | EN 13751, EN 1788 |

Total | 452 | 0 | 33 | |

Total in % of analysed samples | 93,19 % | 0 % | 6,8 % | |

3.21. Poland

Food analysed | Number of samples: 150 | CEN method used |

| Compliant | Inconclusive | Non-compliant | |

Dried herbs, spices and vegetable seasonings | 63 | 0 | 2 | EN 1788, EN 13751 |

Nuts | 25 | 0 | 0 | EN 1787 |

Vegetables (including pulses) | 21 | 0 | 0 | EN 1788 |

Fruits | 23 | 0 | 0 | EN 13708 |

Fish and shellfish | 13 | 0 | 0 | EN 1788 |

Poultry and poultry products, egg and egg products | 3 | 0 | 0 | EN 1786, EN 1787, EN 13708 |

Total | 148 | 0 | 2 | |

Total in % of analysed samples | 98,67 % | 00,00 % | 1,33 % | |

3.22. Portugal

No checks were carried out at the marketing stage in 2008 in Portugal.

3.23. Romania

Food analysed | Number of samples: 22 | CEN method used |

| Compliant | Inconclusive | Non-compliant | |

Instant noodles (with different flavours) | 13 | 0 | 0 | EN 1787 |

Spices, mushrooms, garlic, herbs, other dry vegetal ingredients | 9 | 0 | 0 | EN 13751 |

Total | 22 | 0 | 0 | |

Total in % of analysed samples | 100,00 % | 00,00 % | 0,00 % | |

3.24. Sweden

Food analysed | Number of samples: 6 | CEN method used |

| Compliant | Inconclusive | Non-compliant | |

Meat | 6 | 0 | 0 | EN 1784 |

Total | 6 | 0 | 0 | |

Total in % of analysed samples | 100,00 % | 00,00 % | 00,00 % | |

3.25. Slovak Republic

Food analysed | Number of samples: 30 | CEN method used |

| Compliant | Inconclusive | Non-compliant | |

Peanuts & other nuts | 9 | 0 | 0 | EN 1784 |

Cheese | 7 | 0 | 0 | EN 1784 |

Vegetable | 1 | 0 | 0 | EN 1784 |

Dried aromatic herbs, spices and vegetable seasoning | 11 | 0 | 0 | EN 1784, EN 1788 |

Tea | 1 | 0 | 0 | EN 1788 |

Poppy seed | 1 | 0 | 0 | EN 1784 |

Total | 30 | 0 | 0 | |

Total in % of analysed samples | 100,00 % | 00,00 % | 00,00 % | |

3.26. Slovenia

Food analysed | Number of samples: 30 | CEN method used |

| Compliant | Inconclusive | Non-compliant | |

Spices | 8 | 2 | 0 | EN 13751, EN 1788 |

Food supplements | 5 | 5 | 0 | EN 13751, EN 1788 |

Tea | 10 | 0 | 0 | EN 13751 |

Total | 23 | 7 | 0 | |

Total in % of analysed samples | 77,67 % | 23,33 % | 00,00 % | |

3.27. The United Kingdom

Food analysed | Number of products sampled: 275 Number of analysed samples: 284 | CEN method used |

| Compliant | Inconclusive | Non-compliant | |

Dried herbs, spices and vegetable seasonings | 132 | 5 | 1 | EN13751, EN 1788 |

Food supplements | 41 | 8 | 2 | EN13751, EN 1788 |

Fresh and preserved (other than dried) herbs and spices | 20 | 0 | 0 | EN13751, EN 1788 |

Noodles and dehydrated Asian meals | 20 | 3 | 6 | EN13751, EN 1788 |

Vegetables | 17 | 2 | 0 | EN13751 |

Fruit (including fresh and dried) | 7 | 0 | 1 | EN13751, EN 1788 |

Sauces (liquid/frozen) | 6 | 0 | 1 | EN13751 |

Mushrooms | 6 | 0 | 0 | EN13751 |

Teas | 2 | 0 | 0 | EN13751, EN 1788 |

Dried Fish and seafood | 2 | 0 | 0 | EN13751 |

Honey and other bee products | 1 | 0 | 1 | EN13751, EN 1788 |

Total | 254 | 18 | 12 | |

Total in % of analysed samples | 89,44 % | 6,33 % | 4,23 % | |

3.28. Summary for the EU

The following table summarises the samples analysed and the results obtained for the EU as a whole:

Member State | Compliant Samples | Inconclusive | Non compliant samples | total samples | % versus EU Total samples |

AT | 123 | 0 | 1 | 124 | 1,99 |

BE | 89 | 0 | 1 | 90 | 1,45 |

BG | 97 | 0 | 0 | 97 | 1,56 |

CY | 8 | 0 | 0 | 8 | 0,13 |

CZ | 56 | 0 | 1 | 57 | 0,91 |

DE | 3.383 | 14 | 32 | 3.429 | 55 |

DK | NAC | NAC | NAC | NAC | |

EE | NAC | NAC | NAC | NAC | |

EL | 46 | 0 | 0 | 46 | 0,74 |

ES | 171 | 0 | 0 | 171 | 2,75 |

FI | 220 | 0 | 11 | 231 | 3,7 |

FR | 89 | 0 | 5 | 94 | 1,5 |

HU | 2 | 19 | 0 | 21 | 0,34 |

IE | 473 | 0 | 11 | 484 | 7,78 |

IT | 154 | 15 | 0 | 169 | 2,7 |

LV | 26 | 0 | 9 | 35 | 0,56 |

LT | 117 | 0 | 2 | 119 | 1,9 |

LU | 11 | 1 | 1 | 13 | 0,2 |

MT | 4 | 0 | 21 | 25 | 0,4 |

NL | 452 | 0 | 33 | 485 | 7,79 |

PL | 148 | 0 | 2 | 150 | 2,4 |

PT | NAC | NAC | NAC | NAC | |

RO | 22 | 0 | 0 | 22 | 0,35 |

SE | 6 | 0 | 0 | 6 | 0,09 |

SK | 30 | 0 | 0 | 30 | 0,48 |

SI | 23 | 7 | 0 | 30 | 0,48 |

UK | 254 | 18 | 12 | 284 | 4,56 |

Total EU | 6.004 | 74 | 142 | 6.220 | |

in % | 96,53 % | 1,19 % | 2,28 % | | |

| |

NAC: | No analytical checks were performed in 2008. |

4. Summary

The current report covers the period from 1 January 2008 to 31 December 2008. It contains a compilation of the information forwarded to the Commission by the 27 Member States.

In 2008, 23 approved irradiation facilities were operational in 12 Member States in accordance with Article 7(2) of Directive 1999/2/EC. One irradiation facility has been approved. No approved irradiation facilities have been closed. Six irradiation facilities did not irradiate any food during 2008.

A total quantity of 8.718,4 tonnes of products were treated with ionising irradiation in the Member States, 88,55 % of which were irradiated in three Member States: Belgium (41,19 %), the Netherlands (35,61 %) and France (10,85 %). The three biggest fractions within the irradiated categories are frog legs (28,16 %), herbs & spices (19,95 %) and poultry (18,97 %).

27 Member States submitted information regarding the checks carried out at the product marketing stage. Three Member States performed no analytical checks in official control and inspection. One of these Member States signalled that under its national legislation food business operators should carry out their own checks to ensure that rules on food irradiation, and other food law, are complied with.

A total of 6.220 samples have been taken by 24 Member States, three Member States accounted for 70,57% of the samples (Germany 55%, Ireland 7,78% and the Netherlands 7,79%). 6.004 samples (96,53 %) were compliant with the provisions of the Directives. 142 samples (2,28 %) were non compliant. Reasons for non compliance are most often related to incorrect labelling and irradiation of categories for which this is not authorised. 74 samples (1,19 %) gave inconclusive results. Reasons for inconclusive results are most often related to non-confirmation after positive results from screening tests and/or to the difficulty to determine which of the ingredients were irradiated, even if they are labelled, in composed foodstuffs.

[1] OJ L 66, 13.3.1999, p. 16.

[2] http://ec.europa.eu/food/food/biosafety/irradiation/index_en.htm

[3] OJ C 77, 11.3.2011, p. 14.

[4] OJ L 66, 13.3.1999, p. 24.

[5] OJ C 283, 24.11.2009, p. 5.

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