# EUR-Lex - 52012DC0016 - EN

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# 52012DC0016

**REPORT FROM THE COMMISSION TO THE EUROPEAN PARLIAMENT AND THE COUNCIL ON FOOD AND FOOD INGREDIENTS TREATED WITH IONISING RADIATION FOR THE YEAR 2009 /* COM/2012/0016 final */**

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REPORT FROM THE COMMISSION TO THE
EUROPEAN PARLIAMENT AND THE COUNCIL

ON FOOD AND FOOD INGREDIENTS TREATED WITH
IONISING RADIATION FOR THE YEAR 2009

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 2009 to 31 December 2009. 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 2009.

2.1.    Belgium

There is one approved facility.

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

Frog legs || 2.109 || 5

Poultry || 432 || 5

Fish and shellfish || 56 || 3-5

Herbs and spices || 168 || 6-9

Dehydrated blood || 18 || 6-9

Vegetables || 9,8 || 6

Starch || 24 || 3

Total || 2.816,8 ||

2.2.    Bulgaria

There is one approved facility.

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

Dried aromatic herbs || 0,368 || 10

Total || 0,368 ||

2.3.    Czech Republic

There are two facilities approved in the Czech
Republic. One of them[6] closed on 30 March 2009.

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

Dried aromatic herbs, spices and vegetable seasoning || 48,6 || 4-10

Total || 48,6 ||

2.4.    Germany

There are four facilities approved. No food was
irradiated in one facility.

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

Dried aromatic herbs, spices and vegetable seasoning || 95,3 || <10

Total || 95,3 ||

2.5.    Spain

There are two facilities
approved. During 2009, 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 || 460 || <10

Total || 460 ||

2.6.    France

There are five facilities approved.

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

Poultry || 656,6 || 5

Gum Arabic || 78,7 || 3

Herbs, spices and dried vegetables || 1,3 || 10

Frozen frog legs || 461,5 || 5

Total || 1198,1 ||

2.7.    Hungary

There is one facility approved.

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

Herbs and spices || 221,7 || 6

Dehydrated products || 7 || 6

Total || 228,7 ||

2.8.    Italy

There is one facility approved. No food was
irradiated in 2009.

2.9.    The Netherlands

There are two facilities approved.

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

Frog parts || 270,3 || 4

Poultry || 145,5 || 4.3-5

Frozen shrimps || 56,2 || 3

Herbs and spices || 387,3 || 6.8

Dehydrated vegetables || 666,9 || 2-4

Egg white || 65,5 || 1

Food samples || 1,9 || 6.6-9.6

Total || 1593,6 ||

2.10. Poland

There are two approved facilities.

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

Dry spices, dried flavoured herbs, vegetable & root spices || 195,7 || 5-10

Total || 195,7 ||

2.11.  Romania

There is one approved facility. No food was
irradiated in 2009.

2.12.  The United Kingdom

There is one
approved facility. No food was irradiated in 2009.

2.13. Other Member States

There are no approved facilities in the other
Member States (Austria, Cyprus, Denmark, Estonia, Finland, Greece, Ireland,
Luxembourg, Lithuania, Latvia, Malta, Portugal, Sweden, Slovenia, Slovakia)

2.14. 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 in 2009.

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

Dehydrated blood || 18 || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 18 || 0,27

Dehydrated products || 0 || 0 || 0 || 0 || 0 || 0 || 7 || 666,9 || 0 || 673,9 || 10,15

Egg white || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 65,5 || 0 || 65,5 || 0,99

Fish & Shellfish || 56 || 0 || 0 || 0 || 0 || 0 || 0 || 56,2 || 0 || 112,2 || 1,69

Food Samples || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 1,9 || 0 || 1,9 || 0,03

Frog legs / parts || 2109 || 0 || 0 || 0 || 0 || 461,50 || 0 || 270,3 || 0 || 2840,8 || 42,80

Gum arabic || 0 || 0 || 0 || 0 || 0 || 78,7 || 0 || 0 || 0 || 78,7 || 1,19

Herbs, Spices || 168 || 0,37 || 48,6 || 95,3 || 460 || 1,3 || 221,7 || 387,3 || 195,7 || 1578,27 || 23,78

Poultry || 432 || 0 || 0 || 0 || 0 || 656,6 || 0 || 145,5 || 0 || 1234,1 || 18,59

Starch || 24 || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 24 || 0,36

Vegetables || 9,8 || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 9,8 || 0,15

Total || 2816,8 || 0,37 || 48,6 || 95,3 || 460 || 1198,1 || 228,7 || 1593,6 || 195,7 || 6637,17 || 100

% of total || 42,44 || 0,01 || 0,73 || 1,44 || 6,93 || 18,05 || 3,45 || 24,01 || 2,95 || 100 ||

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: 132 || CEN method used

Compliant || Inconclusive || Non-compliant

Herbs and spices || 54 || 0 || 0 || EN 1788, EN 13751

Herbal teas || 41 || 0 || 0 || EN 1788, EN 13751

Poultry meat || 37 || 0 || 0 || EN 1786

Total || 132 || 0 || 0 ||

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

3.2.    Belgium

Food analysed || Number of samples: 148 || CEN method used

Compliant || Inconclusive || Non-compliant

Instant noodles || 29 || 0 || 0 || EN 1788

Crustaceans and molluscs || 42 || 0 || 0

Frozen herbs || 23 || 0 || 0

Food supplements || 27 || 0 || 1

Dried vegetables || 10 || 0 || 0

Dried fruit || 10 || 0 || 0

Ready-to-eat dish || 1 || 0 || 0

Meat || 5 || 0 || 0

Total || 147 || 0 || 1

Total in % of analysed samples || 99,32 % || 0,00 % || 0,67 % ||

3.3.   Bulgaria

Food analysed || Number of samples: 165 || CEN method used

Compliant || Inconclusive || Non-compliant

Dried spices || 18 || 0 || 5 || EN 1787, EN 1788

Mixed spices || 8 || 0 || 0 || EN 1787, EN 1788

Dried vegetable seasoning || 7 || 0 || 0 || EN 13708

Red Pepper || 10 || 0 || 0 || EN 1787, EN 1788

Tea || 27 || 0 || 4 || EN 1787, EN 1788

Rice || 4 || 0 || 0 || EN 1787, EN 1788

Dried fruits || 30 || 0 || 0 || EN 1787, EN 1788

Muesli with died fruits and nuts || 4 || 0 || 0 || EN 1786

Spaghetti || 0 || 0 || 5 || EN 1787

Dried soup with vegetables || 3 || 0 || 0 || EN 1786, EN 1785

Nuts || 20 || 0 || 0 || EN 1786

Meat || 6 || 0 || 0 || EN 1787, EN 13708

Fish || 5 || 0 || 5 || EN 1787, EN 1788

Shrimps || 9 || 0 || 0 || EN 1787, EN 1788

Total || 151 || 0 || 14 ||

Total in % of analysed samples || 91,50 % || 0 % || 8,50 % ||

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: 65 || CEN method used

Compliant || Inconclusive || Non-compliant

Fresh fruits || 6 || 0 || 0 || EN 1788, EN 1785

Fish and shellfish || 11 || 0 || 0 || EN 1785

Herbal tea products || 9 || 0 || 0 || EN 1788

Spices || 6 || 0 || 0 || EN 1788

Dietary supplements || 5 || 5 || 2* || EN 1788

Instant noodle soups || 8 || 0 || 5** || EN 1788, EN 1785

Poultry || 6 || 0 || 0 || EN 1785

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

Pine nuts || 1 || 0 || 0 || EN 1788, EN 1785

Total || 53 || 5 || 7 ||

Total in % of analysed samples || 81,54 % || 7,69 % || 10,77 % ||

*                 one sample dried pressed
herbs

**              one sample irradiated noodles, four samples irradiated
spice mixture

3.6.   Germany

Food analysed || Number of samples: 3.169 || CEN method used

Compliant || Inconclusive || Non-compliant

Dairy products || 9 || 0 || 0 || EN 1787

Cheese, cheese preparations with herbs and spices || 44 || 0 || 0 || EN 1787, EN 1788

Cheese, cheese preparations without herbs and spices || 26 || 0 || 0 || EN 1788, EN 1784, ASU§64 LFGB, L00.00-39

Butter with herbs || 8 || 0 || 0 || EN 1788, EN 1787,

Eggs and egg products || 19 || 0 || 0 || EN 1784

Meat (except poultry and game) || 10 || 0 || 0 || EN 1784, EN 1786,

Poultry || 83 || 0 || 0 || EN 1784, EN 1786, EN 1789

Meat products (except saussages) || 47 || 0 || 0 || EN 1786, EN 1784

Sausage products || 35 || 0 || 0 ||  EN 1788, EN 1786, EN 1784

Fish and fish products || 70 || 0 || 0 || EN 1786, EN 1788

Crustaceans, shellfish, mussels and other aquatic animals including their products || 144 || 0 || 2 || EN 1788, EN 1786, EN 1787, EN 13751, ASU§64 LFGB,L12.01-1, ESR, L00.00-43

Soups, sauces, including instant soups and meals || 214 || 12 || 2 || EN 1787, EN 1788, EN 13751, L00.00-43

Cereals and ceral products || 30 || 0 || 0 || EN 1787, EN 1788, EN 13751

Pulses, oil seeds, nuts || 71 || 0 || 1 || EN 1787, EN 1788, EN 13751

Potatoes, parts of starch-rich plants || 36 || 0 || 0 || EN 1788, EN 1787, EN 13751

Fresh vegetables || 19 || 0 || 0 || EN 1788, EN 1787, EN 13751

Dried vegetables || 60 || 0 || 0 || EN 1788, EN 1787, EN 13751

Fresh mushrooms || 11 || 0 || 0 || EN 1788, L00.00-43, EN 13751

Dried mushrooms or mushrooms products || 173 || 0 || 0 || EN 1788, L00.00-43, EN 13751, EN 1787

Fresh fruit || 140 || 0 || 0 || EN 1788, EN 1787, EN 13751, EN 1385

Dried fruit and fruit products || 52 || 0 || 0 || EN 1787, EN 1788,

Coffee || 1 || 0 || 0 || EN 1788

Tea, tea-like products || 198 || 1 || 0 || EN 1788, L00.00-43, EN 13751, EN 1787

Prepared meals and dishes || 11 || 0 || 0 || EN 1788, EN 1787, EN 1786, EN 13751, L 00.00-43

Food supplements || 188 || 2 || 10 || EN 1788, EN 1787, EN 13751

Seasonings and condiments || 272 || 0 || 2 || EN 1788, L00.00-43, EN 13751, EN 1787

Dried herbs and spices || 1144 || 0 || 1 || EN 1788, EN 1787, EN 13751

Others || 21 || 0 || 0 || EN 1788, EN 1787, EN 1786, EN 13751

Total || 3.136 || 15 || 18 ||

Total in % of analysed samples || 98,96% || 0,47% || 0,57% ||

3.7.    Denmark

No checks were carried out at the marketing
stage 2009.

3.8.    Estonia

Food analysed || Number of samples: 5 || CEN method used

Compliant || Inconclusive || Non-compliant

Dried herbs and spices || 5 || 0 || 0 || EN 13751

Total || 5 || 0 || 0 ||

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

3.9.    Greece

Food analysed || Number of samples: 41 || CEN method used

Compliant || Inconclusive || Non-compliant

Herbs and spices || 35 || 0 || 0 || EN 13751 (PPSL)

Dried vegetables || 6 || 0 || 0 || EN 13751 (PPSL)

Total || 41 || 0 || 0 ||

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

3.10.  Spain

Food analysed || Number of samples: 86 || CEN method used

Compliant || Inconclusive || Non-compliant

Herbs and spices || 52 || 0 || 1 || EN 1787, EN 1788

Dried fruits || 6 || 0 || 0 || EN 13708

Meat || 3 || 0 || 0 || EN 1786

Infusions || 7 || 0 || 0 || EN 1787

Nuts || 2 || 0 || 0 || EN 1787

Fish || 15 || 0 || 0 || EN 1786

Total || 85 || 0 || 1 ||

Total in % of analysed samples || 98,8 % || 0 % || 1,2 % ||

3.11.  Finland

Food analysed || Number of samples: 224 || CEN method used

Compliant || Inconclusive || Non-compliant

Dried spices and herbs || 164 || 0 || 5 || EN 13751, EN 1788

Food supplements || 32 || 0 || 6 || EN 13751, EN 1788

Berries || 16 || 0 || 1 || EN 13751, EN 1788

Total || 212 || 0 || 12 ||

Total in % of analysed samples || 94,60 % || 0 % || 5,40 % ||

3.12.  France

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

Compliant || Inconclusive || Non-compliant

Spices || 20 || 0 || 0 || EN 1784, EN 1788

Frozen crustaceans or molluscs || 21 || 0 || 1 || EN 1784, EN 1788

Dehydrated soups and sauces || 16 || 0 || 3 || EN 1784, EN 1788

Food supplements || 10 || 0 || 0 || EN 1784, EN 1788

Poultry || 22 || 0 || 0 || EN 1784, EN 1788

Dehydrated instant preparations (Asian noodles) || 10 || 2 || 1 || EN 1784, EN 1788

Plants for food supplements || 11 || 1 || 0 || EN 1784, EN 1788

Frog legs || 0 || 0 || 1 || EN 1784, EN 1788

Total || 110 || 3 || 6 ||

Total in % of analysed samples ||  92,50% || 5,00% || 2,50% ||

3.13.  Hungary

Food analysed || Number of samples: 11 || CEN method used

Compliant || Inconclusive || Non-compliant

Spices || 6 || 0 || 0 || EN 1788

Tea || 5 || 0 || 0 || EN 1788

Total || 11 || 0 || 0 ||

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

3.14.  Ireland

Food analysed || Number of samples: 294 || CEN method used

Compliant || Inconclusive || Non-compliant

Dried herbs || 58 || 0 || 0 || EN 13751 (screening), EN 1788 (confirmation)

PARNUTS* || 7 || 0 || 0

Fruit and vegetables || 4 || 0 || 0

Herbal supplements || 3 || 0 || 0

Vitamins and supplements || 12 || 0 || 0

Teas and coffee || 23 || 0 || 2

Herbs and spices || 159 || 0 || 1

Seasonings /stocks || 13 || 0 || 1

Seeds || 1 || 0 || 0

Rice and rice flour || 2 || 0 || 0

Prawns and fried snacks || 2 || 0 || 0

Soup || 1 || 0 || 0

Others || 5 || 0 || 0

Total || 290 || 0 || 4 ||

Total in % of analysed samples || 98,6 % || 0 % || 1,4 % ||

*                 PARNUTS:
Food for particular nutritional purposes.

3.15. Italy

Food analysed || Number of samples: 223 || CEN method used

Compliant || Inconclusive || Non-compliant

Meat || 38 || 0 || 0 || EN 13784

Fish products || 24 || 0 || 0 || EN 13784

Meat products || 11 || 0 || 0 || EN 13784

Poultry || 2 || 0 || 0 || EN 1786

Dried herbs and spices || 88 || 8 || 3 || EN 13783, EN13751, EN 1788

Seasoning (vegetable) || 18 || 0 || 2 || EN 13783, EN 1788

Garlic || 6 || 0 || 0 || EN 13784, EN13751

Onions || 9 || 0 || 0 || EN 13784, EN13751, EN 13783

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

Lime || 1 || 0 || 0 || EN 13751

Potatoes || 11 || 0 || 0 || EN 13784, EN13751, EN 13783

Total || 210 || 8 || 5 ||

Total in % of analysed samples || 94,17 % || 3,58 % || 2,24 % ||

3.16.  Latvia

Food analysed || Number of samples: 15 || CEN method used

Compliant || Inconclusive || Non-compliant

Food supplements || 5 || 0 || 4 || EN 1788

Herbs and spices || 2 || 0 || 0

Muesli || 1 || 0 || 0

Popcorn || 1 || 0 || 0

Tea || 1 || 0 || 0

Dried apricots || 1 || 0 || 0

Total || 11 || 0 || 4 ||

Total in % of analysed samples || 73,33 % || 0 % || 26,66 % ||

3.17.  Lithuania

Food analysed || Number of samples: 16 || CEN method used

Compliant || Inconclusive || Non-compliant

Dried aromatic herbs, tea, spices, food supplements || 16 || 0 || 0 || EN 13783

Total || 16 || 0 || 0 ||

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

3.18.  Luxembourg

No checks were carried out at the
marketing stage 2009.

3.19.  Malta

Food analysed || Number of samples: 32 || CEN method used

Compliant || Inconclusive || Non-compliant

Herbs and spices || 32 || 0 || 0 || EN 13751

Total || 32 || 0 || 0 ||

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

3.20.  The Netherlands

Food analysed || Number of samples: 771 || CEN method used

Compliant || Inconclusive || Non-compliant

Food supplements || 151 || 0 || 22 || EN 13751, EN 1788

Vitamin preparations || 5 || 0 || 0 || EN 13751, EN 1788

Special (herb) mixtures || 73 || 0 || 11 || EN 13751, EN 1788

Cereal products || 17 || 0 || 0 || EN 13751, EN 1788

Dried vegetables and vegetable products || 57 || 0 || 1 || EN 13751, EN 1788

Dried fruit and fruit products || 56 || 0 || 0 || EN 13751, EN 1788

Nuts and seeds || 63 || 0 || 0 || EN 13751, EN 1788

Fish and fish products || 33 || 0 || 1 || EN 13751, EN 1788

Salads, pasta and soup || 127 || 0 || 4 || EN 13751, EN 1788

Spices/flavours || 147 || 0 || 1 || EN 13751, EN 1788

Meat and meat products || 2 || 0 || 0 || EN 13751, EN 1788

Total || 731 || 0 || 40 ||

Total in % of analysed samples || 95,00% || 0 % || 5,00% ||

3.21.  Poland

Food analysed || Number of samples: 215 || CEN method used

Compliant || Inconclusive || Non-compliant

Dried herbs and spices || 88 || 0 || 0 || EN 13751, EN 1788

Nuts || 20 || 0 || 0 || EN 1787

Vegetables (including pulses) || 17 || 0 || 0 || EN 1788

Fruits || 33 || 0 || 0 || EN 13708

Fish and sea food || 12 || 0 || 0 || EN 1786

Fowl || 7 || 0 || 0 || EN 1786

Teas || 10 || 0 || 0 || EN 13751, EN 1788

Ripened cheeses, cottage cheeses, other cheeses containing spices/herbs || 7 || 0 || 3 || EN 1788

Concentrated sauces and soups || 18 || 0 || 0 || EN 1788

Total || 212 || 0 || 3 ||

Total in % of analysed samples || 98,60 % || 00,00 % || 1,40 % ||

3.22. Portugal

No checks were carried out at the
marketing stage 2009.

3.23. Romania

Food analysed || Number of samples: 74 || CEN method used

Compliant || Inconclusive || Non-compliant

Dried spices and herbs || 54 || 0 || 0 || EN 1787, EN 1788, EN 13751

Food supplements || 5 || 0 || 3 || EN 1787, EN 1788

Instant noodles || 5 || 0 || 0 || EN 1787

Teas || 7 || 0 || 0 || EN 1787, EN 1788, EN 13751

Total || 71 || 0 || 3 ||

Total in % of analysed samples || 95,95 % || 00,00 % || 4,05 % ||

3.24. Sweden

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

Compliant || Inconclusive || Non-compliant

Poulty 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: 41 || CEN method used

Compliant || Inconclusive || Non-compliant

Nuts || 24 || 0 || 0 || EN 1784

Cheese || 10 || 0 || 0 || EN 1784

Schwartzwald ham || 1 || 0 || 0 || EN 1784

Dried aromatic herbs, spices and vegetable seasoning || 3 || 0 || 0 || EN 1788

Dried poultry salami || 1 || 0 || 0 || EN 1784

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

Chicken broth || 1 || 0 || 0 || EN 1784

Total || 41 || 0 || 0 ||

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

3.26. Slovenia

Food analysed || Number of samples: 60 || CEN method used

Compliant || Inconclusive || Non-compliant

Spices || 10 || 0 || 0 || EN 13751, EN 1788

Food supplements || 3 || 7 || 0 || EN 13751, EN 1788

Tea || 10 || 0 || 0 || EN 13751

Seeds and rice || 9 || 1 || 0 || EN 13751, EN 1788

Poultry meat || 6 || 4 || 0 || EN 1786

Prepared foods (instant soups, noodles) || 6 || 4 || 0 || EN 13751, EN 1788

Total || 44 || 16 || 0 ||

Total in % of analysed samples || 73,33 % || 26,66 % || 00,00 % ||

3.27.  United Kingdom

Food analysed || Number of samples: 345 || CEN method used

Compliant || Inconclusive || Non-compliant

Dried herbs, spices and vegetable seasonings || 174 || 21 || 3 || EN13751, EN 1788

Fresh and preserved (other than dried) herbs and spices || 21 || 1 || 0 || EN13751, EN 1788

Noodles and dehydrated Asian meals || 16 || 7 || 3 || EN13751, EN 1788

Vegetables || 4 || 1 || 0 || EN13751, EN 1788

Fruit (including fresh and dried) || 5 || 0 || 0 || EN13751, EN 1788

Pasta products || 5 || 0 || 0 || EN13751, EN 1788

Yeast products || 0 || 2 || 1 || EN13751, EN 1788

Teas || 5 || 0 || 0 || EN13751, EN 1788

Dried Fish and seafood || 2 || 2 || 0 || EN13751, EN 1788

Food supplements || 41 || 11 || 1 || EN13751, EN 1788

Honey and other bee products || 14 || 0 || 0 || EN13751, EN 1788

Miscellaneous || 2 || 1 || 0 || EN13751, EN 1788

Frog legs || 1 || 0 || 1 || EN 1786

Total || 290 || 46 || 9 ||

Total in % of analysed samples || 84,00 % || 13,00 % || 3,00 % ||

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 || 132 || 0 || 0 || 132 || 2,11%

BE || 147 || 0 || 1 || 148 || 2,36%

BG || 151 || 0 || 14 || 165 || 2,63%

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

CZ || 53 || 5 || 7 || 65 || 1,04%

DE || 3136 || 15 || 18 || 3169 || 50,58%

DK || NAC || NAC || NAC || NAC || NAC

EE || 5 || 0 || 0 || 5 || 0,08%

EL || 41 || 0 || 0 || 41 || 0,65%

ES || 85 || 0 || 1 || 86 || 1,37%

FI || 212 || 0 || 12 || 224 || 3,58%

FR || 110 || 3 || 6 || 119 || 1,90%

HU || 11 || 0 || 0 || 11 || 0,18%

IE || 290 || 0 || 4 || 294 || 4,69%

IT || 210 || 8 || 5 || 223 || 3,56%

LV || 11 || 0 || 4 || 15 || 0,24%

LT || 16 || 0 || 0 || 16 || 0,26%

LU || NAC || NAC || NAC || NAC || NAC

MT || 32 || 0 || 0 || 32 || 0,51%

NL || 731 || 0 || 40 || 771 || 12,31%

PL || 212 || 0 || 3 || 215 || 3,43%

PT || NAC || NAC || NAC || NAC || NAC

RO || 71 || 0 || 3 || 74 || 1,18%

SE || 6 || 0 || 0 || 6 || 0,10%

SK || 41 || 0 || 0 || 41 || 0,65%

SI || 44 || 16 || 0 || 60 || 0,96%

UK || 290 || 46 || 9 || 345 || 5,51%

Total EU || 6045 || 93 || 127 || 6265 || 100,00%

in % || 96,49% || 1,48% || 2,03% || 100,00% ||

|| || ||

|| NAC: || No analytical checks were performed in 2009. ||

4.           Summary

The current report covers the period from
1 January 2009 to 31 December 2009. It contains a
compilation of the information forwarded to the Commission by the 27 Member
States.

In 2009, 20 approved irradiation facilities
were operational in 12 Member States in accordance with Article 7(2) of
Directive 1999/2/EC. One approved irradiation facility has been closed. Five
irradiation facilities did not irradiate any food during 2009.

A total quantity of 6.637,17 tonnes of products
were treated with ionising irradiation in the Member States, 84,5% of which
were irradiated in three Member States (Belgium, France and the Netherlands).
The four biggest fractions within the irradiated categories are frog parts, herbs and spices,
poultry and dehydrated products (respectively: 42,80%, 23,78%, 18,59%, 10,15%).

27 Member States submitted information
regarding the checks carried out at the product marketing stage. Three Member
States did not perform any analytical checks in official control and
inspection.

A total of 6.265 samples have been taken by 24
Member States. Three Member States accounted for 68,4% of the samples (Germany
50,58%, The Netherlands 12,31%, United Kingdom 5,51%). 6.045 samples (96,49%)
were compliant with the provisions of the Directives. 127 samples (2,03%) were
non compliant. Reasons for non compliance are most often related to incorrect
labelling and irradiation of categories for which this is not authorised. 93
samples (1,48%) 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 in composite foodstuffs, even if they are labelled.

[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.

[6]               Artim s.r.o., Radiová 1, Prague.