REPORT FROM THE COMMISSION TO THE EUROPEAN PARLIAMENT AND THE COUNCIL ON FOOD AND FOOD INGREDIENTS TREATED WITH IONISING RADIATION FOR THE YEAR 2011 /* COM/2012/0659 final */





REPORT FROM THE COMMISSION TO THE EUROPEAN PARLIAMENT AND THE COUNCIL ON FOOD AND FOOD INGREDIENTS TREATED WITH IONISING RADIATION FOR THE YEAR 2011 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 2011 to 31 December 2011. It contains a compilation of the information forwarded to the Commission by 25 Member States. Bulgaria and Malta did not submit any data. 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(3) 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 2011. 2.1. Belgium There is one facility approved. Category of products || Treated quantity (t) || Average absorbed dose (kGy) Dried aromatic herbs, spices and vegetable seasonings || 238,129 || 6 - 9 Frozen frog legs || 3050,944 || 5 Poultry || 1378,752 || 5 Fish, shellfish & molluscs || 153,122 || 3 – 5 Dehydrated blood, plasma and coagulates || 84,1 || 6 – 9 Vegetables || 4,86 || 3 – 5 Rice meal || 44,25 || 3 Egg white || 32,805 || 3 Gum arabic || 2,1 || 3 Colostrum (for veterinary research only) || 41,887 || 0 - 10 Total || 5030,949 || 2.2. Bulgaria There are two facilities approved. No data was submitted for 2011. 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 seasonings || 24,2 || 4-10 Total || 24,2 || 2.4. Germany There are four facilities approved. No food was irradiated in two of these facilities. Category of products || Treated quantity (t) || Average absorbed dose (kGy) Dried aromatic herbs, spices and vegetable seasonings || 152 || <10 Total || 152 || 2.5. Spain There are two facilities approved. No food was irradiated in one of these facilities. Category of products || Treated quantity (t) || Average absorbed dose (kGy) Dried aromatic herbs, spices and vegetable seasonings || 307,546 || <10 Total || 307,546 || 2.6. Estonia There is one facility approved. Category of products || Treated quantity (t) || Average absorbed dose (kGy) Dried aromatic herbs, spices and vegetable seasonings || 19,2 || 10 Total || 19,2 || 2.7. France There are five facilities approved. Category of products || Treated quantity (t) || Average absorbed dose (kGy) Poultry || 114,418 || 5 Gum Arabic || 69,198 || 3 Dried aromatic herbs, spices and vegetable seasonings || 0,66 || 10 Frozen frog legs || 510,625 || 5 Total || 694,901 || 2.8. Hungary There is one facility approved. Category of products || Treated quantity (t) || Average absorbed dose (kGy) Dried aromatic herbs, spices and vegetable seasonings || 142 || 3-8 Total || 142 || 2.9. Italy There is one facility approved. No food was irradiated in 2011. 2.10. The Netherlands There are two facilities approved. Category of products || Treated quantity (t) || Average absorbed dose (kGy) Dried aromatic herbs, spices and vegetable seasonings || 199,585 || 6.4-7.3 Frog parts || 352,611 || 4 Poultry meat || 111,955 || 5 Dehydrated vegetables || 446,802 || 2-4 Egg white || 421,982 || 1.3 Shrimps (frozen) || 38,478 || 3 Total || 1572,878 || 2.11. Poland There are two approved facilities. Category of products || Treated quantity (t) || Average absorbed dose (kGy) Dried aromatic herbs, spices and vegetable seasonings || 105,8 || 5-10 Total || 105,8 || 2.12. Romania There is one approved facility. Category of products || Treated quantity (t) || Average absorbed dose (kGy) Dried aromatic herbs, spices and vegetable seasonings || 20 || 8 Total || 20 || 2.13. The United Kingdom There is one approved facility. No food was irradiated in 2011. 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. Summary 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 2011: Category of products || BE || CZ || DE || EE || ES || FR || HU || NL || PL || RO || Total || % Dehydrated blood || 84,1 || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 84,1 || 1,04 Egg white || 32,8 || 0 || 0 || 0 || 0 || 0 || 0 || 422 || 0 || 0 || 454,8 || 5,64 Fish, Shellfish, Shrimps || 153,1 || 0 || 0 || 0 || 0 || 0 || 0 || 38,5 || 0 || 0 || 191,6 || 2,37 Frog legs || 3050,9 || 0 || 0 || 0 || 0 || 510,6 || 0 || 352,6 || 0 || 0 || 3914,1 || 48,52 Gum arabic || 2,1 || 0 || 0 || 0 || 0 || 69,2 || 0 || 0 || 0 || 0 || 71,3 || 0,88 Herbs and spices || 238,1 || 24,2 || 152 || 19,2 || 307,5 || 0,6 || 142 || 199,6 || 105,8 || 20 || 1208,9 || 14,98 Poultry || 1378,7 || 0 || 0 || 0 || 0 || 114,4 || 0 || 111,9 || 0 || 0 || 1605,0 || 19,89 Rice meal || 44,2 || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 44,2 || 0,55 Vegetables || 4,8 || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 4,8 || 0,06 Dehydrated products || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 446,8 || 0 || 0 || 446,8 || 5,54 Other || 41,9 || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 0 || 41,9 || 0,52 Total || 5030,7 || 24,2 || 152 || 19,2 || 307,5 || 694,8 || 142 || 1571,4 || 105,8 || 20 || 8067,5 || 100 % of total || 62,36 || 0,30 || 1,88 || 0,24 || 3,81 || 8,61 || 1,76 || 19,48 || 1,31 || 0,25 || 100 || 3. Results of checks carried out at the product marketing stage and the methods used to detect irradiated foods The following tables show the results of the checks carried out at the product marketing stage and the methods used to detect treatment with ionising radiation. 3.1. Austria Food analysed || Number of samples: 126 || CEN method used Compliant || Inconclusive || Non-compliant Herbs and spices || 44 || 0 || 0 || EN 1788, EN 13751 Herbal teas || 39 || 0 || 0 || EN 1788, EN 13751 Poultry meat || 43 || 0 || 0 || EN 1786 Total || 126 || 0 || 0 || Total in % of analysed samples || 100 % || 0% || 0% || 3.2. Belgium Food analysed || Number of samples: 123 || CEN method used Compliant || Inconclusive || Non-compliant Fruit || 8 || 0 || 0 || EN 1788 Food supplements || 19 || 0 || 2* Noodles || 26 || 0 || 0 Vegetables || 12 || 0 || 0 Herbs || 13 || 0 || 0 Crustaceans || 21 || 0 || 0 Molluscs || 22 || || Total || 121 || 0 || 2 Total in % of analysed samples || 98,4 % || 0 % || 1,6 % || * irradiation not allowed 3.3. Bulgaria No data was submitted for 2011. 3.4. Cyprus Food analysed || Number of samples: 6 || CEN method used Compliant || Inconclusive || Non-compliant || Dried vegetables, herbs and spices || 6 || 0 || 0 || ΕΝ 13751 Total || 6 || 0 || 0 || Total in % of analysed samples || 100 % || 0 % || 0 % || 3.5. Czech Republic Food analysed || Number of samples: 40 || CEN method used Compliant || Inconclusive || Non-compliant Fish and shellfish || 1 || 1 || 0 || EN 1785 Herbal tea products || 11 || 0 || 0 || EN 1788 Spices || 8 || 4 || 0 || EN 1788 Dietary supplements || 1 || 0 || 0 || EN 1788 Instant noodle soups || 3 || 0 || 0 || EN 1788 Poultry || 3 || 0 || 0 || EN 1785 Fresh fruit || 3 || 2 || 0 || EN 1788, EN 1785 Dried mushrooms || 3 || 0 || 0 || EN 1788 Total || 33 || 7 || 0 || Total in % of analysed samples || 82,5 % || 17,5 % || 0% || 3.6. Germany Food analysed || Number of samples: 2.912 || CEN method used Compliant || Inconclusive || Non-compliant Cheese, cheese preparations with herbs and spices || 37 || 0 || 0 || EN 1787, EN 1788, ASU§64 LFGB, L00.00-39 Cheese, cheese preparations without herbs and spices || 33 || 0 || 0 || EN 1788, EN 1784, ASU§64 LFGB, L00.00-39 Seasoned butter || 5 || 0 || 0 || EN 1787 Eggs and egg products || 4 || 0 || 0 || EN 1784 Meat (excl. poultry and game) || 4 || 0 || 0 || EN 1786 Poultry || 92 || 0 || 0 || EN 1784, EN 1786 Meat products (excl. Saussage products) || 46 || 0 || 0 || EN 1786, EN 1784, EN 1788 Sausage products || 47 || 0 || 0 || EN 1786, EN 1784 Fish and fish products || 44 || 0 || 4* || EN 1786, EN 1788, EN 1789 Crustaceans, shellfish, mussels and other aquatic animals including their products || 148 || 0 || 2* 2** || EN 1788, EN 1786, EN 1787, EN 1384, EN 13751, ASU§64 LFGB,L12.01-1, Soups, sauces, including instant soups and meals || 239 || 5 || 2* 5** || EN 1787, EN 1788, EN 13751 Cereals and ceral products || 44 || 0 || 3** || EN 1787, EN 1788, EN 13751 Pulses, oil seeds, nuts || 44 || 0 || 0 || EN 1787, EN 1788, EN 13751 Potatoes, parts of starch-rich plants || 26 || 0 || 0 || EN 1788, EN 13751 Fresh vegetables || 17 || 0 || 0 || EN 1788, EN 1787, EN 13751 Dried vegetables || 40 || 0 || 0 || EN 1788, EN 1787, EN 13751 Fresh mushrooms || 11 || 0 || 0 || EN 1788 Dried mushrooms or mushrooms products || 142 || 0 || 6* || EN 1788, EN 13751, EN 1787 Fresh fruit || 65 || 0 || 0 || EN 1784, EN 1788, EN 1787, EN 13751, EN 1385 Dried fruit and fruit products || 49 || 0 || 0 || EN 1787, EN 1788, EN 13708 Coffee || 2 || 0 || 0 || EN 1788, EN 13751 Tea, tea-like products || 211 || 0 || 0 || EN 1788, EN 13751, EN 1787 Ready meals and dishes || 9 || 0 || 0 || EN 1788, EN 1786, EN 13751 Food supplements || 121 || 0 || 12* || EN 1788, EN 1787, EN 13751, Thermoluminescence Seasonings and condiments || 183 || 1 || 3** || EN 1788, EN 13751, EN 1787, Thermoluminescence Dried herbs and spices || 1084 || 10 || 7** || EN 1788, EN 1787, EN 13751, Thermoluminescence Others || 98 || 1 || 0 || EN 1788, EN 13751, EN 13708 Enzymes || 4 || 0 || 0 || EN 1788, EN 13751 Total || 2.849 || 17 || 46 || Total in % of analysed samples || 97,83% || 0,58% || 1,58% || * irradiation not allowed; ** not correctly labelled 3.7. Denmark Food analysed || Number of samples: 98 || CEN method used Compliant || Inconclusive || Non-compliant Dietary supplements || 23 || 0 || 3* || EN 13751, EN 1788 Herbs and spices || 42 || 0 || 0 || EN 13751, EN 1788 Herbal tea || 3 || 0 || 0 || EN 13751, EN 1788 Dried instant noodles || 16 || 0 || 3* || EN 13751, EN 1788 Soups and sauces || 8 || 0 || 0 || EN 13751, EN 1788 Total || 92 || 0 || 6 || Total in % of analysed samples || 94 % || 0 % || 6 % || * irradiation not allowed 3.8. Estonia In 2011 no checks were carried out at the product marketing stage. There is no laboratory in Estonia carrying out analyses for ionising radiation. Due to the limited financial resources, samples were not sent abroad for analysis. 3.9. Greece Food analysed || Number of samples: 20 || CEN method used Compliant || Inconclusive || Non-compliant Spices || 9 || 0 || 0 || EN 13751 Tea || 9 || 0 || 0 || EN 13751 Herbs || 2 || 0 || 0 || EN 13751 Total || 20 || 0 || 0 || Total in % of analysed samples || 100% || 0% || 0% || 3.10. Spain Food analysed || Number of samples: 208 || CEN method used Compliant || Inconclusive || Non-compliant Herbs and spices || 156 || 5 || 1** || EN 1787, EN 13751 Infusions || 18 || 0 || 0 || EN 13751 Dried fruits || 13 || 0 || 0 || EN 13708, EN 1787 Molluscs || 8 || 0 || 0 || EN 1786 Meat || 7 || 0 || 0 || EN 1786 Total || 202 || 5 || 1 || Total in % of analysed samples || 97,12 % || 2,4 % || 0,48 % || ** not correctly labelled 3.11. Finland Food analysed || Number of samples: 193 || CEN method used Compliant || Inconclusive || Non-compliant Dried spices and herbs || 95 || 0 || 2 || EN 13751, EN 1788 Food supplements, foods for special dietary use || 35 || 0 || 3 || EN 13751, EN 1788 Fruit, berries, vegetables || 11 || 0 || 0 || EN 13751, EN 1788 Tea and herbal preparations || 20 || 0 || 1 || EN 13751, EN 1788 Other preparations || 24 || 0 || 2 || Total || 185 || 0 || 8** || Total in % of analysed samples || 95,8 % || 0 % || 4,2 % || ** not correctly labelled or from facilities without EU approval 3.12. France Food analysed || Number of samples: 112 || CEN method used Compliant || Inconclusive || Non-compliant Herbs and spices || 18 || 1 || 0 || EN 1784, EN 1788 Frozen crustaceans or molluscs || 13 || 0 || 0 || EN 1784, EN 1788 Dehydrated soups and sauces || 9 || 0 || 3** || EN 1784, EN 1788 Food supplements || 10 || 4 || 2* || EN 1784, EN 1788 Frogg legs || 4 || 0 || 0 || EN 1784, EN 1788 Lamb || 3 || 0 || 0 || EN 1784, EN 1788 Poultry || 11 || 0 || 0 || EN 1784, EN 1788 Pre-cooked noodles || 1 || 1 || 0 || EN 1784, EN 1788 Tea || 13 || 0 || 0 || EN 1784, EN 1788 Dehydrated fruit, vegetables, mushrooms || 18 || 1 || 0 || EN 1784, EN 1788 Total || 100 || 7 || 5 || Total in % of analysed samples || 89,3% || 6,2% || 4,5% || * irradiation not allowed; ** not correctly labelled 3.13. Hungary Food analysed || Number of samples: 78 || CEN method used Compliant || Inconclusive || Non-compliant Spices || 60 || 0 || 0 || EN 1788 Tea || 18 || 0 || 0 || EN 1788 Total || 78 || 0 || 0 || Total in % of analysed samples || 100% || 0 % || 0 % || 3.14. Ireland Food analysed || Number of samples: 110 || CEN method used Compliant || Inconclusive || Non-compliant Spices || 13 || 0 || 0 || EN 13751 (screening), EN 1788 (confirmation) Herbs and spices || 26 || 0 || 0 Seasonings || 6 || 0 || 0 Seeds || 8 || 0 || 0 Pasta || 2 || 0 || 0 Noodles || 7 || 0 || 0 Teas || 48 || 0 || 0 Total || 110 || 0 || 0 || Total in % of analysed samples || 100% || 0 % || 0 % || 3.15. Italy Food analysed || Number of samples: 423 || CEN method used Compliant || Inconclusive || Non-compliant Fish, molluscs, crostaceans || 144 || 0 || 10 || EN 13784, EN 1786, EN 1788, EN 13751 Herbs and spices || 90 || 0 || 1 || EN 13783, EN13751, EN 1787, EN 1788 Meat || 67 || 0 || 0 || EN 1786, EN 13784, EN 13751 Garlic and onions || 27 || 0 || 0 || EN 1788, EN 13751, EN 1787, EN 13783 Potatoes || 19 || 0 || 0 || EN 1788, EN 13751, EN 1787, EN 13783 Dried mushrooms || 11 || 0 || 0 || EN 13708, EN13751 Vegetable seasonings || 9 || 0 || 0 || EN 1787, EN 13783 Nuts || 8 || 0 || 0 || EN 1787, EN 13708 Dried fruit || 8 || 0 || 0 || EN 1787, EN 13708 Frog legs || 7 || 0 || 5 || EN 1786, EN 1785 Fresh fruit || 6 || 0 || 0 || EN 1787, EN 1788, EN 13708 Vegetable extracts || 4 || 0 || 0 || EN 13751 Food supplements || 3 || 0 || 0 || EN 13751 Wheat || 1 || 0 || 0 || EN 1787 Vegetables || 1 || 0 || 0 || EN 1788 Green tea || 1 || 0 || 0 || EN 13751 Bakery products || 1 || 0 || 0 || EN 1787 Total || 407 || 0 || 16** || Total in % of analysed samples || 98,95 % || 0 % || 1,05 % || ** not correctly labelled 3.16. Latvia Food analysed || Number of samples: 42 || CEN method used Compliant || Inconclusive || Non-compliant Mushrooms (salted, frozen) || 13 || 0 || 0 || MI 2143-91 VNIIMS SDP 5.4.4R.01:2010 SSI- Rapport 93-11(Sr 90) Food supplements || 2 || 0 || 5* || EN 1788 Dried herbs and spices || 4 || 0 || 0 || EN 1788 Fish and crustaceans || 10 || 0 || 0 || MI 2143-91 VNIIMS SDP 5.4.4R.01:2010 Garlic || 1 || 0 || 0 || EN 1788 Soy sauce || 2 || 0 || 0 || MI 2143-91 VNIIMS Pomello || 1 || 0 || 0 || MI 2143-91 VNIIMS Mineral water || 3 || 0 || 0 || MI 2143-91 VNIIMS SSI- Rapport 93-11(Sr 90) Total || 37 || 0 || 5 || Total in % of analysed samples || 88 % || 0 % || 12 % || * irradiation not allowed 3.17. Lithuania Food analysed || Number of samples: 90 || CEN method used Compliant || Inconclusive || Non-compliant Food supplements || 23 || 0 || 0 || EN 13783 Herbs and spices || 16 || 0 || 0 || EN 13783 Tea || 34 || 0 || 0 || EN 1378 Dried vegetables || 17 || 0 || 0 || EN 1378 Total || 90 || 0 || 0 || Total in % of analysed samples || 100% || 0 % || 0 % || 3.18. Luxembourg Food analysed || Number of samples: 20 || CEN method used Compliant || Inconclusive || Non-compliant Food supplements || 5 || 0 || 5* || EN 1788 Noodles || 10 || 0 || 0 || EN 1788 Total || 15 || 0 || 5 || Total in % of analysed samples || 75% || 0% || 25% || * irradiation not allowed 3.19. Malta No data was submitted for 2011. 3.20. The Netherlands Food analysed || Number of samples: 303 || CEN method used Compliant || Inconclusive || Non-compliant Cereal products || 26 || 2 || 0 || EN 13751 Dried vegetables and vegetable products || 28 || 0 || 0 || EN 13751 Dried fruit and fruit products || 40 || 0 || 0 || EN 13751 Nuts and seeds || 40 || 0 || 0 || EN 13751 Fish and fish products || 26 || 0 || 0 || EN 13751 Salads, pasta and soup || 31 || 3 || 0 || EN 13751 Spices/flavours || 98 || 9 || 0 || EN 13751 Total || 289 || 14 || 0 || Total in % of analysed samples || 95,4% || 4,6 % || 0% || 3.21. Poland Food analysed || Number of samples: 229 || CEN method used Compliant || Inconclusive || Non-compliant Dried herbs and spices || 75 || 0 || 1 || EN 13751, EN 1788 Nuts || 21 || 0 || 0 || EN 1787 Vegetables (including pulses) || 14 || 0 || 0 || EN 1788 Fruits || 20 || 0 || 0 || EN 1784, EN 1787 Fish and sea food || 22 || 0 || 0 || EN 1786, EN 1788 Teas || 9 || 0 || 0 || EN 13751 Ripened cheeses, cottage cheeses, other cheeses containing spices/herbs || 10 || 0 || 0 || EN 1788 Pre-prepared meals || 15 || 0 || 1 || EN 1788 Meat, offal, meat products || 16 || 0 || 0 || EN 1786, EN 1784 Food supplements || 12 || 0 || 2 || EN 13751, EN 1788 Food for particular nutritional uses || 6 || 0 || 0 || EN 1788 Total || 225 || 0 || 4** || Total in % of analysed samples || 98,25 % || 0 % || 1,75 % || ** not correctly labelled 3.22. Portugal Food analysed || Number of samples: 12 || CEN method used Compliant || Inconclusive || Non-compliant Herbs, spices and vegetable extracts || 12 || 0 || 0 || PSL technique (Photostimulated Luminescence) Total || 12 || 0 || 0 || Total in % of analysed samples || 100% || 0 % || 0 % || 3.23. Romania Food analysed || Number of samples: 79 || CEN method used Compliant || Inconclusive || Non-compliant Dried aromatic herbs, spices and vegatable seasonings || 78 || 0 || 1*** || EN 1787, EN 13751 Total || 78 || 0 || 1 || Total in % of analysed samples || 98,7 % || 0 % || 1,3% || *** irradiated in a facility without EU approval 3.24. Sweden Food analysed || Number of samples: 5 || CEN method used Compliant || Inconclusive || Non-compliant Poultry meat (from different birds) || 5 || 0 || 0 || EN 1784 Total || 5 || 0 || 0 || Total in % of analysed samples || 100% || 0 % || 0 % || 3.25. Slovak Republic Food analysed || Number of samples: 18 || CEN method used Compliant || Inconclusive || Non-compliant Nuts || 10 || 0 || 0 || EN 1784 Oil seeds || 3 || 0 || 0 || EN 1784 Tuna in oil, crushed || 1 || 0 || 0 || EN 1784 Biscuits and cereal bars || 3 || 0 || 0 || EN 1788 Meat product || 1 || 0 || 0 || EN 1784 Total || 18 || 0 || 0 || Total in % of analysed samples || 100% || 0 % || 0 % || 3.26. Slovenia Food analysed || Number of samples: 20 || CEN method used Compliant || Inconclusive || Non-compliant Spices || 8 || 0 || 0 || EN 13751, EN 1788 Food supplements || 4 || 1 || 0 || EN 13751, EN 1788 Garlic || 4 || 0 || 0 || EN 13751, EN 1788 Rice || 1 || 2 || 0 || EN 13751, EN 1788 Total || 17 || 3 || 0 || Total in % of analysed samples || 85 % || 15 % || 0 % || 3.27. United Kingdom Food analysed || Number of samples: 130 || CEN method used Compliant || Inconclusive || Non-compliant Dried herbs, spices and vegetable seasonings || 51 || 2 || 2 || EN13751, EN 1788 Fresh and preserved (other than dried) herbs and spices || 14 || 0 || 0 || EN13751, EN 1788 Miscellaneous || 5 || 0 || 0 || EN13751, EN 1788 Noodles and dehydrated Asian meals || 10 || 2 || 2 || EN13751, EN 1788 Vegetables || 1 || 0 || 0 || EN13751, EN 1788 Soups and sauces || 11 || 1 || 1 || EN13751, EN 1788 Food supplements || 17 || 2 || 1 || EN13751, EN 1788 Dried fish and seafood || 8 || 0 || 0 || EN13751, EN 1788 Total || 117 || 7 || 6** || Total in % of analysed samples || 90,00 % || 5,4 % || 4,6 % || ** not correctly labelled and no evidence provided as to irradiation carried out in an approved facility 3.28. Summary for the EU The following table summarises the samples analysed and the results obtained for the European Union as a whole: Member State || Compliant Samples || Inconclusive || Non compliant samples || total samples || % versus EU Total samples AT || 126 || 0 || 0 || 126 || 2,3% BE || 121 || 0 || 2 || 123 || 2,2% BG || NDS || NDS || NDS || NDS || CY || 6 || 0 || 0 || 6 || 0,1% CZ || 33 || 7 || 0 || 40 || 0,7% DE || 2849 || 17 || 46 || 2912 || 54,0% DK || 92 || 0 || 6 || 98 || 1,8% EE || NAC || NAC || NAC || NAC || EL || 20 || 0 || 0 || 20 || 0,4% ES || 202 || 5 || 1 || 208 || 3,8% FI || 185 || 0 || 8 || 193 || 3,5% FR || 100 || 7 || 5 || 112 || 2,0% HU || 78 || 0 || 0 || 78 || 1,4% IE || 110 || 0 || 0 || 110 || 2,0% IT || 407 || 0 || 16 || 423 || 7,8% LV || 37 || 0 || 5 || 42 || 0,8% LT || 90 || 0 || 0 || 90 || 1,7% LU || 15 || 0 || 5 || 20 || 0,4% MT || NDS || NDS || NDS || NDS || NL || 289 || 14 || 0 || 303 || 5,6% PL || 225 || 0 || 4 || 229 || 4,2% PT || 12 || 0 || 0 || 12 || 0,2% RO || 78 || 0 || 1 || 79 || 1,5% SE || 5 || 0 || 0 || 5 || 0,1% SK || 18 || 0 || 0 || 18 || 0,3% SI || 17 || 3 || 0 || 20 || 0,4% UK || 117 || 7 || 6 || 130 || 2,4% Total EU || 5232 || 60 || 105 || 5397 || 100% || 97% || 1% || 2% || 100% || || NDS: No data submitted NAC: No analysis carried out || 4. Summary The current report covers the period from 1 January 2011 to 31 December 2011. It contains a compilation of the information forwarded to the Commission by 25 Member States. Bulgaria and Malta did not submit any data. In 2011, 24 approved irradiation facilities were operational in 13 Member States in accordance with Article 7(2) of Directive 1999/2/EC. No new irradiation facilities have been approved. No approved irradiation facilities have been closed. Five irradiation facilities did not irradiate any food during 2011 (no data was submitted for the two facilities in Bulgaria). A total quantity of 8.067,5 tonnes of products were treated with ionising irradiation in the Member States, 90,45 % of which were irradiated in three Member States: Belgium (62,36%), the Netherlands (19,48%) and France (8,61%). The three biggest fractions within the irradiated categories are frog legs (48,52%), poultry (19,89%) and dried aromatic herbs and spices (14,98%). There has been a slight decrease in the total quantity of products irradiated in the EU compared to 2010 (9.263,4 tonnes). In France, there was a significant reduction in the quantity of dried aromatic herbs, spices and vegetable seasonings as well as in the quantity of poultry meat treated with ionising radiation: 65% and 75% respectively. In the Netherlands, there was a 2,85% increase in the total quantity of products treated with ionising radiation, mainly due to a sharp increase of the quantity of egg whites irradiated in 2011. 25 Member States submitted information regarding the checks carried out at the product marketing stage. One Member State did not perform any analytical checks in official control and inspection due to the fact that it does not have laboratories to carry out the analysis and that sending samples to be analysed abroad would be too expensive. A total of 5.397 samples have been analysed by 24 Member States, three Member States accounted for 67,4% of the samples (Germany 54%, Italy 7,8%, and the Netherlands 5,6%). 5.232 samples (97%) were compliant with the provisions of the Directives, 105 samples (2%) were non-compliant, 60 samples (1%) 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. The two main reasons for non-compliance of tested samples are incorrect labelling and forbidden irradiation; non-compliance is also due to irradiation in facilities not approved by the EU. Reasons for non-compliance are given in each table reporting the tests carried out in each Member State. [1] OJ L 66, 13.3.1999, p. 16. [2] http://ec.europa.eu/food/food/biosafety/irradiation/index_en.htm [3] OJ C 265, 1.9.2012, p. 3. [4] OJ L 66, 13.3.1999, p. 24. [5] OJ C 283, 24.11.2009, p. 5.