REPORT FROM THE COMMISSION TO THE EUROPEAN PARLIAMENT AND THE COUNCIL ON FOOD AND FOOD INGREDIENTS TREATED WITH IONISING RADIATION FOR THE YEAR 2010 /* COM/2012/0017 final */





REPORT FROM THE COMMISSION TO THE EUROPEAN PARLIAMENT AND THE COUNCIL ON FOOD AND FOOD INGREDIENTS TREATED WITH IONISING RADIATION FOR THE YEAR 2010 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 2010 to 31 December 2010. 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 2010. 2.1. Belgium There is one facility approved. Category of products || Treated quantity (t) || Average absorbed dose (kGy) Frog legs || 3572,168 || 5 Meat || 4,244 || 6-8 Poultry || 1481,779 || 5 Fish and shellfish || 101,652 || 3-5 Herbs and spices || 285,194 || 6-9 Dehydrated blood || 178,442 || 6-9 Vegetables || 14,58 || 3-5 Starch || 0,418 || 3 Egg powder || 0,425 || 3 Other || 201,165 || 0-10 Total || 5840,067 || 2.2. Bulgaria There are two facilities approved. One of these is a new facility registered in 2010. No food was irradiated in 2010. 2.3. Czech Republic There is one facility approved. Category of products || Treated quantity (t) || Average absorbed dose (kGy) Dried aromatic herbs, spices and vegetable seasoning || 26,7 || 5-10 Total || 26,7 || 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 || 127,1 || <10 Total || 127,1 || 2.5. Spain There are two facilities approved. During 2010, 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 || 369,2 || <10 Total || 369,2 || 2.6. Estonia There is one facility approved and registered in 2010. Category of products || Treated quantity (t) || Average absorbed dose (kGy) Dried aromatic herbs, spices and vegetable seasoning || 10 || 10 Total || 10 || 2.7. France There are five facilities approved. One of these has not been treating foodstuffs since the end of 2010. Category of products || Treated quantity (t) || Average absorbed dose (kGy) Poultry || 463,021 || 5 Gum Arabic || 85,207 || 3 Herbs, spices and dried vegetables || 1,892 || 10 Frozen frog legs || 473,716 || 5 Total || 1023,84 || 2.8. Hungary There is one facility approved. Category of products || Treated quantity (t) || Average absorbed dose (kGy) Herbs and spices || 143,1 || 5-6 Dehydrated products || 7,6 || 6 Total || 150,7 || 2.9. Italy There is one facility approved. No food was irradiated in 2010. 2.10. The Netherlands There are two facilities approved. Category of products || Treated quantity (t) || Average absorbed dose (kGy) Spices / Herbs || 329,8 || 7-7.5 Frog parts || 365,6 || 4 Poultry meat (frozen) || 137,3 || 5 Dehydrated vegetables || 481,6 || 2-4 Egg white || 160,2 || 1 Shrimps (frozen) || 64,1 || 3 Food Samples || 0,5 || 6.2-6.4 Total || 1539,1 || 2.11. Poland There are two approved facilities. Category of products || Treated quantity (t) || Average absorbed dose (kGy) Dry spices, dried flavoured herbs, vegetable & root spices || 159,6 || 5-10 Total || 159,6 || 2.12. Romania There is one approved facility. Category of products || Treated quantity (t) || Average absorbed dose (kGy) Dried aromatic herbs || 17 || 8 Total || 17 || 2.13. The United Kingdom There is one approved facility. No food was irradiated in 2010. 2.14. Other Member States There are no approved facilities in the other Member States (Austria, Cyprus, Denmark, Finland, Greece, Ireland, Luxembourg, Lithuania, Latvia, Malta, Portugal, Sweden, Slovenia, Slovakia). 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 in 2010. Category of products || BE || BG || CZ || DE || EE || ES || FR || HU || NL || PL || RO || Total || % Dehydrated blood || 178,4 || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 178,4 || 1,93 Egg white/powder || 0,4 || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 160,2 || 0 || 0 || 160,6 || 1,74 Fish, Shellfish, Shrimps || 101,7 || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 64,1 || 0 || 0 || 165,8 || 1,79 Frog legs / parts || 3572,2 || 0 || 0 || 0 || 0 || 0 || 473,7 || 0 || 365,6 || 0 || 0 || 4411,5 || 47,67 Gum arabic || 0,0 || 0 || 0 || 0 || 0 || 0 || 85,2 || 0 || 0 || 0 || 0 || 85,2 || 0,92 Herbs and spices || 285,2 || 0 || 26,7 || 127,1 || 10 || 369,2 || 1,9 || 143,1 || 329,8 || 159,6 || 17 || 1469,6 || 15,86 Meat || 4,2 || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 4,2 || 0,05 Poultry || 1481,8 || 0 || 0 || 0 || 0 || 0 || 463,0 || 0 || 137,3 || 0 || 0 || 2082,1 || 22,50 Starch || 0,4 || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 0,4 || 0,00 Vegetables || 14,6 || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 14,6 || 0,16 Dehydrated products || 0,0 || 0 || 0 || 0 || 0 || 0 || 0 || 7,6 || 481,6 || 0 || 0 || 489,2 || 5,29 Other || 201,2 || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 0,5 || 0 || 0 || 201,7 || 2,18 Total || 5840,1 || 0 || 26,7 || 127,1 || 10 || 369,2 || 1023,8 || 150,7 || 1539,1 || 159,6 || 17 || 9263,4 || 100,00 % of total || 63,11 || 0,00 || 0,29 || 1,37 || 0,1 || 3,99 || 11,06 || 1,63 || 16,63 || 1,72 || 0,18 || 100,00 || 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: 134 || CEN method used Compliant || Inconclusive || Non-compliant Herbs and spices || 46 || 0 || 1 || EN 1788, EN 13751 Herbal teas || 47 || 0 || 0 || EN 1788, EN 13751 Poultry meat || 40 || 0 || 0 || EN 1786 Total || 133 || 0 || 1 || Total in % of analysed samples || 99,25 % || 0,00 % || 0,750 % || 3.2. Belgium Food analysed || Number of samples: 138 || CEN method used Compliant || Inconclusive || Non-compliant Instant noodles || 27 || 0 || 0 || EN 1788 Crustaceans and molluscs || 41 || 0 || 2 Frozen herbs || 21 || 0 || 0 Food supplements || 23 || 0 || 2 Dried vegetables || 9 || 0 || 2 Dried fruit || 11 || 0 || 0 Total || 132 || 0 || 6 Total in % of analysed samples || 95,60 % || 0 % || 4,30 % || 3.3. Bulgaria Food analysed || Number of samples: 224 || CEN method used Compliant || Inconclusive || Non-compliant Dried spices || 84 || 0 || 4 || EN 1787, EN 1788 Mixed spices || 10 || 0 || 0 || EN 1787, EN 1788 Dried vegetable seasoning || 14 || 0 || 0 || EN 13708 Red Pepper || 25 || 0 || 6 || EN 1787, EN 1788 Tea || 32 || 0 || 0 || EN 1787, EN 1788 Rice || 2 || 0 || 0 || EN 1787, EN 1788 Dried fruits || 25 || 0 || 0 || EN 1787, EN 1788 Muesli with died fruits and nuts || 1 || 0 || 0 || EN 1786 Nuts || 4 || 0 || 0 || EN 1786 Meat || 3 || 0 || 0 || EN 1787, EN 13708 Fish || 8 || 0 || 0 || EN 1787, EN 1788 Shrimps || 6 || 0 || 0 || EN 1787, EN 1788 Total || 214 || 0 || 10 || Total in % of analysed samples || 95,50 % || 0 % || 4,50 % || 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: 57 || CEN method used Compliant || Inconclusive || Non-compliant Fish and shellfish || 7 || 0 || 0 || EN 1785 Herbal tea products || 4 || 0 || 0 || EN 1788 Spices || 13 || 2 || 0 || EN 1788 Dietary supplements || 2 || 2 || 2* || EN 1788 Instant noodle soups || 9 || 0 || 0 || EN 1788, EN 1785 Poultry || 2 || 0 || 0 || EN 1785 Fresh fruit || 12 || 0 || 0 || EN 1788, EN 1785 Asian snack || 1 || 1 || 0 || EN 1788, EN 1785 Total || 50 || 5 || 2 || Total in % of analysed samples || 87,72 % || 8,77 % || 3,51 % || * one sample dried pressed herbs 3.6. Germany Food analysed || Number of samples: 3.257 || CEN method used Compliant || Inconclusive || Non-compliant Dairy products || 8 || 0 || 0 || EN 1787 Cheese, cheese preparations with herbs and spices || 27 || 0 || 0 || EN 1787, EN 1788, ASU§64 LFGB, L00.00-39 Cheese, cheese preparations without herbs and spices || 17 || 0 || 0 || EN 1788, EN 1784, ASU§64 LFGB, L00.00-39 Seasoned butter || 6 || 0 || 0 || EN 1787 Eggs and egg products || 37 || 0 || 0 || EN 1784 Meat (excl. poultry and game) || 3 || 0 || 0 || EN 1786 Poultry || 66 || 0 || 0 || EN 1784, EN 1786 Meat products (excl. Saussage products) || 65 || 0 || 0 || EN 1786, EN 1784, EN 1788 Sausage products || 24 || 0 || 0 || EN 1786, EN 1784 Fish and fish products || 89 || 0 || 6 || EN 1786, EN 1788, EN 1789 Crustaceans, shellfish, mussels and other aquatic animals including their products || 100 || 0 || 2 || EN 1788, EN 1786, EN 1787, EN 1384, EN 13751, ASU§64 LFGB,L12.01-1, Soups, sauces, including instant soups and meals || 173 || 4 || 3 || EN 1787, EN 1788, EN 13751 Cereals and ceral products || 56 || 1 || 0 || EN 1787, EN 1788, EN 13751 Pulses, oil seeds, nuts || 33 || 0 || 0 || EN 1787, EN 1788, EN 13751 Potatoes, parts of starch-rich plants || 66 || 0 || 0 || EN 1788, EN 13751 Fresh vegetables || 28 || 0 || 0 || EN 1788, EN 1787, EN 13751 Dried vegetables || 23 || 0 || 0 || EN 1788, EN 1787, EN 13751 Fresh mushrooms || 34 || 0 || 0 || EN 1788 Dried mushrooms or mushrooms products || 114 || 0 || 0 || EN 1788, EN 13751, EN 1787 Fresh fruit || 71 || 0 || 0 || EN 1784, EN 1788, EN 1787, EN 13751, EN 1385 Dried fruit and fruit products || 2 || 0 || 1 || EN 1787, EN 1788, EN 13708 Cocoa || 59 || 0 || 1 || EN 1787, EN 1788 Coffee || 7 || 0 || 0 || EN 1788, EN 13751 Tea, tea-like products || 226 || 0 || 3 || EN 1788, EN 13751, EN 1787 Ready meals and dishes || 27 || 0 || 0 || EN 1788, EN 1786, EN 13751 Food supplements || 347 || 0 || 9 || EN 1788, EN 1787, EN 13751, Thermoluminescence Seasonings and condiments || 272 || 0 || 0 || EN 1788, EN 13751, EN 1787, Thermoluminescence Dried herbs and spices || 1209 || 4 || 1 || EN 1788, EN 1787, EN 13751, Thermoluminescence Others || 32 || 0 || 0 || EN 1788, EN 13751, EN 13708 Enzymes || 0 || 0 || 1 || EN 1788, EN 13751 Total || 3.221 || 9 || 27 || Total in % of analysed samples || 98,89% || 0,28% || 0,83% || 3.7. Denmark In 2010 no checks were carried out at the product marketing stage. 3.8. Estonia In 2010 no checks were carried out at the product marketing stage. 3.9. Greece In 2010 no checks were carried out at the product marketing stage. 3.10. Spain Food analysed || Number of samples: 110 || CEN method used Compliant || Inconclusive || Non-compliant Herbs and spices || 38 || 0 || 0 || EN 1787, EN 1788 Infusions || 17 || 0 || 0 || EN 1788 Nuts and dried fruits || 13 || 0 || 0 || EN 13708, EN 1787 Fresh mushrooms || 2 || 0 || 0 || EN 1788 Fish || 6 || 0 || 0 || EN 1786 Molluscs || 17 || 0 || 0 || EN 1786 Crustaceans || 10 || 0 || 0 || EN 1786 Meat || 5 || 0 || 0 || EN 1786 Frog legs || 1 || 0 || 1 || EN 1786 Total || 109 || 0 || 1 || Total in % of analysed samples || 99,09 % || 0 % || 0,91 % || 3.11. Finland Food analysed || Number of samples: 310 || CEN method used Compliant || Inconclusive || Non-compliant Dried spices and herbs || 210 || 0 || 16 || EN 13751, EN 1788 Food supplements || 53 || 0 || 4 || EN 13751, EN 1788 Berries || 20 || 0 || 1 || EN 13751, EN 1788 Foods for special dietary use || 6 || 0 || 0 || EN 13751, EN 1788 Total || 289 || 0 || 21 || Total in % of analysed samples || 94,60 % || 0 % || 5,40 % || 3.12. France Food analysed || Number of samples: 115 || CEN method used Compliant || Inconclusive || Non-compliant Spices || 31 || 0 || 0 || EN 1784, EN 1788 Frozen crustaceans or molluscs || 27 || 0 || 1 || EN 1784, EN 1788 Dehydrated soups and sauces || 0 || 0 || 1 || EN 1784, EN 1788 Food supplements || 24 || 1 || 0 || EN 1784, EN 1788 Poultry || 23 || 0 || 0 || EN 1784, EN 1788 Pre-cooked noodles || 2 || 0 || 0 || EN 1784, EN 1788 Plants for food supplements || 2 || 0 || 0 || EN 1784, EN 1788 Frog legs || 3 || 0 || 0 || EN 1784, EN 1788 Total || 112 || 1 || 2 || Total in % of analysed samples || 97,39% || 0,87% || 1,74% || 3.13. Hungary Food analysed || Number of samples: 19 || CEN method used Compliant || Inconclusive || Non-compliant Spices || 14 || 0 || 0 || EN 1788 Tea || 5 || 0 || 0 || EN 1788 Total || 19 || 0 || 0 || Total in % of analysed samples || 100,00 % || 0 % || 0 % || 3.14. Ireland Food analysed || Number of samples: 208 || CEN method used Compliant || Inconclusive || Non-compliant Herbs || 52 || 0 || 0 || EN 13751 (screening), EN 1788 (confirmation) Spices || 86 || 0 || 0 Herbs and spices || 16 || 0 || 0 Herbal tea || 7 || 0 || 0 Seeds || 6 || 0 || 0 Nuts || 3 || 0 || 0 Food supplements || 7 || 0 || 0 Vitamins and supplements || 29 || 0 || 0 PARNUTS* || 1 || 0 || 0 Others (seaweed) || 1 || 0 || 0 Total || 208 || 0 || 0 || Total in % of analysed samples || 100,00 % || 0 % || 0 % || * PARNUTS: Food for particular nutritional purposes. 3.15. Italy Food analysed || Number of samples: 191 || CEN method used Compliant || Inconclusive || Non-compliant Meat || 72 || 0 || 0 || EN 13784, EN 1786 Fish products || 21 || 0 || 0 || EN 13784, EN13751, EN 1787 Frog legs || 1 || 0 || 1 || EN 1786 Milk and milk products || 13 || 0 || 0 || EN 1788 Salted tofu || 0 || 0 || 1 || EN 1787 Dried herbs and spices || 37 || 0 || 0 || EN 13783, EN13751, EN 1786 Seasoning (vegetable) || 5 || 0 || 0 || EN 13783 Potatoes || 5 || 0 || 0 || EN 13784, EN 1786 Garlic || 6 || 0 || 0 || EN 13784, EN13783 Onions || 5 || 0 || 0 || EN 13784, EN 13751, EN 13783 Shallots || 3 || 0 || 0 || EN 13784, EN 1786 Nuts || 8 || 0 || 0 || EN 1786, EN 1787 Dried fruit || 3 || 0 || 0 || EN 13784 Tropical fruit || 3 || 0 || 0 || EN 13784, EN 1788 Dried mushrooms || 4 || 0 || 0 || EN 13751 Wheat || 3 || 0 || 0 || EN 1786 Total || 189 || 0 || 2 || Total in % of analysed samples || 98,95 % || 0 % || 1,05 % || 3.16. Latvia Food analysed || Number of samples: 9 || CEN method used Compliant || Inconclusive || Non-compliant Food supplements || 4 || 0 || 2 || EN 1788 Dried fruit (apples) || 1 || 0 || 0 || EN 1788 Spices (cloves) || 1 || 0 || 0 || EN 1788 Tea || 1 || 0 || 0 || EN 1788 Total || 7 || 0 || 2 || Total in % of analysed samples || 77,77 % || 0 % || 22,22 % || 3.17. Lithuania Food analysed || Number of samples: 14 || CEN method used Compliant || Inconclusive || Non-compliant Dried aromatic herbs, tea, spices, food supplements || 14 || 0 || 0 || EN 13783 Total || 14 || 0 || 0 || Total in % of analysed samples || 100,00 % || 0 % || 0 % || 3.18. Luxembourg Food analysed || Number of samples: 20 || CEN method used Compliant || Inconclusive || Non-compliant Food supplements || 7 || 1 || 2 || EN 1788 Noodles || 10 || 0 || 0 || EN 1788 Total || 17 || 1 || 2 || Total in % of analysed samples || 85,00 % || 5,00 % || 10,00 % || 3.19. Malta Food analysed || Number of samples: 10 || CEN method used Compliant || Inconclusive || Non-compliant Instant noodles || 9 || 0 || 0 || EN 13751 Bay leaves || 1 || 0 || 0 || EN 13751 Total || 10 || 0 || 0 || Total in % of analysed samples || 100,00 % || 0 % || 0 % || 3.20. The Netherlands Food analysed || Number of samples: 654 || CEN method used Compliant || Inconclusive || Non-compliant Food supplements || 95 || 0 || 16 || EN 13751, EN 1788 Vitamin preparations || 0 || 0 || 1 || EN 13751, EN 1788 Special (herb) mixtures || 67 || 0 || 7 || EN 13751, EN 1788 Sports food || 5 || 0 || 1 || EN 13751, EN 1788 Special food product not specified || 1 || 0 || 0 || EN 13751, EN 1788 Cereal products || 29 || 0 || 0 || EN 13751, EN 1788 Dried vegetables and vegetable products || 28 || 0 || 1 || EN 13751, EN 1788 Dried fruit and fruit products || 45 || 0 || 0 || EN 13751, EN 1788 Nuts and seeds || 30 || 0 || 0 || EN 13751, EN 1788 Fish and fish products || 21 || 0 || 5 || EN 13751, EN 1788 Salads, pasta and soup || 78 || 0 || 0 || EN 13751, EN 1788 Spices/flavours || 220 || 0 || 4 || EN 13751, EN 1788 Total || 619 || 0 || 35 || Total in % of analysed samples || 95,00% || 0 % || 5,00% || 3.21. Poland Food analysed || Number of samples: 207 || CEN method used Compliant || Inconclusive || Non-compliant Dried herbs and spices || 76 || 0 || 2 || EN 13751, EN 1788 Nuts || 20 || 0 || 0 || EN 1787 Vegetables (including pulses) || 15 || 0 || 0 || EN 1788 Fruits || 20 || 0 || 0 || EN 1788 Fish and sea food || 11 || 0 || 0 || EN 1786, EN 1788 Fowl || 3 || 0 || 0 || EN 1786, EN 1784 Teas || 10 || 0 || 0 || EN 13751 Ripened cheeses, cottage cheeses, other cheeses containing spices/herbs || 9 || 0 || 2 || EN 1788 Concentrated sauces and soups || 16 || 0 || 0 || EN 1788 Meat, offal, meat products || 2 || 0 || 1 || EN 1786, EN 1784 Food supplements || 17 || 0 || 1 || EN 13751, EN 1788 Food for particular nutritional uses || 0 || 0 || 2 || EN 1788 Total || 199 || 0 || 8 || Total in % of analysed samples || 96,10 % || 0 % || 3,86 % || 3.22. Portugal Food analysed || Number of samples: 6 || CEN method used Compliant || Inconclusive || Non-compliant Food supplements || 3 || 0 || 0 || EN 13751 Dried fruit (apples) || 2 || 0 || 0 || EN 13751 Spices (cloves) || 1 || 0 || 0 || EN 13751 Total || 6 || 0 || 0 || Total in % of analysed samples || 100,00 % || 0 % || 0 % || 3.23. Romania Food analysed || Number of samples: 90 || CEN method used Compliant || Inconclusive || Non-compliant Dried spices and herbs || 37 || 0 || 0 || EN 1787, EN 13751 Food supplements || 26 || 5 || 11 || EN 1787, EN 1788 Teas || 11 || 0 || 0 || EN 1787, EN 1788, EN 13751 Total || 74 || 5 || 11 || Total in % of analysed samples || 82,23 % || 5,55 % || 12,22 % || 3.24. Sweden Food analysed || Number of samples: 6 || CEN method used Compliant || Inconclusive || Non-compliant Meat (from different birds, kangaroo, hare) || 6 || 0 || 0 || EN 1784 Total || 6 || 0 || 0 || Total in % of analysed samples || 100,00 % || 0 % || 0 % || 3.25. Slovak Republic Food analysed || Number of samples: 23 || CEN method used Compliant || Inconclusive || Non-compliant Nuts || 14 || 0 || 0 || EN 1784 Cheese || 6 || 0 || 0 || EN 1784 Tuna in oil, crushed || 1 || 0 || 0 || EN 1784 Dried aromatic herbs, spices and vegetable seasoning || 1 || 0 || 0 || EN 1788 Smoked sprats in oil || 1 || 0 || 0 || EN 1784 Total || 23 || 0 || 0 || Total in % of analysed samples || 100,00 % || 0 % || 0 % || 3.26. Slovenia Food analysed || Number of samples: 26 || CEN method used Compliant || Inconclusive || Non-compliant Spices || 10 || 0 || 0 || EN 13751, EN 1788 Food supplements || 5 || 0 || 0 || EN 13751, EN 1788 Tea || 11 || 0 || 0 || EN 13751 Total || 26 || 0 || 0 || Total in % of analysed samples || 100,00 % || 0 % || 0 % || 3.27. United Kingdom Food analysed || Number of samples: 408 || CEN method used Compliant || Inconclusive || Non-compliant Dried herbs, spices and vegetable seasonings || 186 || 10 || 3 || EN13751, EN 1788 Fresh and preserved (other than dried) herbs and spices || 39 || 1 || 0 || EN13751, EN 1788 Miscellaneous || 7 || 0 || 0 || EN13751, EN 1788 Noodles and dehydrated Asian meals || 85 || 10 || 1 || EN13751, EN 1788 Vegetables || 2 || 1 || 0 || EN13751, EN 1788 Fruit (including fresh and dried) || 1 || 0 || 0 || EN13751, EN 1788 Soups and sauces || 14 || 0 || 1 || EN13751, EN 1788 Teas || 2 || 0 || 0 || EN13751, EN 1788 Food supplements || 29 || 4 || 2 || EN13751, EN 1788 Frog legs || 0 || 1 || 0 || EN 1786 Yeast products || 2 || 0 || 7 || EN13751, EN 1788 Total || 367 || 27 || 14 || Total in % of analysed samples || 90,00 % || 6,60 % || 3,40 % || 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 || 133 || 0 || 1 || 134 || 2,15% BE || 132 || 0 || 6 || 138 || 2,21% BG || 214 || 0 || 10 || 224 || 3,59% CY || 8 || 0 || 0 || 8 || 0,13% CZ || 50 || 5 || 2 || 57 || 0,91% DE || 3221 || 9 || 27 || 3257 || 52,16% DK || NAC || NAC || NAC || NAC || NAC EE || NAC || NAC || NAC || NAC || NAC EL || NAC || NAC || NAC || NAC || NAC ES || 109 || 0 || 1 || 110 || 1,76% FI || 289 || 0 || 21 || 310 || 4,96% FR || 112 || 1 || 2 || 115 || 1,84% HU || 19 || 0 || 0 || 19 || 0,30% IE || 208 || 0 || 0 || 208 || 3,33% IT || 189 || 0 || 2 || 191 || 3,06% LV || 7 || 0 || 2 || 9 || 0,14% LT || 14 || 0 || 0 || 14 || 0,22% LU || 17 || 1 || 2 || 20 || 0,32% MT || 10 || 0 || 0 || 10 || 0,16% NL || 619 || 0 || 35 || 654 || 10,47% PL || 199 || 0 || 8 || 207 || 3,32% PT || 6 || 0 || 0 || 6 || 0,10% RO || 74 || 5 || 11 || 90 || 1,44% SE || 6 || 0 || 0 || 6 || 0,10% SK || 23 || 0 || 0 || 23 || 0,37% SI || 26 || 0 || 0 || 26 || 0,42% UK || 367 || 27 || 14 || 408 || 6,53% Total EU || 6052 || 48 || 144 || 6244 || 100,00% || 96,92% || 0,77% || 2,3% || 100,00% || || || || || NAC: || No analytical checks were performed in 2010. || 4. Summary The current report covers the period from 1 January 2010 to 31 December 2010. It contains a compilation of the information forwarded to the Commission by the 27 Member States. In 2010, 24 approved irradiation facilities were operational in 13 Member States in accordance with Article 7(2) of Directive 1999/2/EC. One irradiation facility has been approved by Bulgaria and one by Estonia during 2010. No approved irradiation facilities have been closed. Seven irradiation facilities did not irradiate any food during 2010. A total quantity of 9.263,4 tonnes of products were treated with ionising irradiation in the Member States, 88,55 % of which were irradiated in three Member States: Belgium (63,11 %), the Netherlands (16,63 %) and France (11,06 %). The three biggest fractions within the irradiated categories are frog legs (47,67%), poultry (22,5 %) and herbs and spices (15,86 %). 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 6.244 samples have been taken by 24 Member States, three Member States accounted for 69,17% of the samples (Germany 52,16 %, the Netherlands 10,47 %, and United Kingdom 6,53 %). 6.052 samples (96,92 %) were compliant with the provisions of the Directives. 144 samples (2,3 %) were non compliant. Reasons for non compliance are most often related to incorrect labelling and irradiation of categories for which this is not authorised. 48 samples (0,77 %) 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.