REPORT FROM THE COMMISSION ON FOOD AND FOOD INGREDIENTS TREATED WITH IONISING RADIATION FOR THE YEAR 2008
Date: 2011-06-27
Institutions: European Commission
Subjects: EU Member State, foodstuff, ionising radiation

EUROPEAN COMMISSION 

Brussels, 27.6.2011 
COM(2011) 359 final 

REPORT FROM THE COMMISSION 

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

 
 
 
 
  
 
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  radiation1,  requires 
Member States to forward to the Commission every year: 

– 

and 

– 

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 

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 Consumer2. 

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. 

1 
2 

OJ L 66, 13.3.1999, p. 16. 
http://ec.europa.eu/food/food/biosafety/irradiation/index_en.htm 

EN 

1 

   EN 

 
 
                                                 
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 Commission3 . 

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  radiation4.  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 Commission5. 

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. 

3 
4 
5 

OJ C 77, 11.3.2011, p. 14. 
OJ L 66, 13.3.1999, p. 24. 
OJ C 283, 24.11.2009, p. 5. 

EN 

2 

   EN 

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

2.1.  Belgium 

Category of  
products 

Frog legs 

Poultry 

Fish and shellfish 

Herbs and spices 

Dehydrated blood 

Vegetables 

Starch 

Others 

Total 

2.2.  Bulgaria 

No products were irradiated in 2008. 

2.3.  Czech Republic 

Treated  
quantity (t) 

2.177 

589 

147 

156 

62 

4,6 

11 

445 

3.591,6 

Average absorbed dose 
(kGy) 

5 

5 

3-5 

6-9 

6-9 

6 

3 

0-10 

Category of  
products 

Treated  
quantity (t) 

Average absorbed dose 
(kGy) 

Dried aromatic herbs, spices and 
vegetable seasoning 

Total 

2.4.  Denmark 

There are no approved facilities in Denmark. 

2.5.  Germany 

21 

21 

5-10 

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 

Total 

2.6.  Spain 

332,2 

332,2 

<10 

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 

Total 

253 

253 

<10 

EN 

3 

   EN 

 
 
 
 
 
 
 
 
 
2.7.  France  

Category of  
products 

Treated  
quantity (t) 

Average absorbed dose 
(kGy) 

Poultry 

Gum Arabic 

Herbs, spices and dried vegetables 

Total 

2.8.  Hungary  

754 

121 

71 

946 

5 

3 

10 

Category of  
products 

Spices, spice peppers 

Dehydrated products 

Herbs 

Other products 

Total 

Treated  
quantity (t) 

91 

15 

151 

0,08 

257,08 

Average absorbed dose (kGy) 

4-6 

3-4 

3-6 

3-6 

2.9.  Italy  

No products were irradiated in 2008. 

2.10.  The Netherlands 

There are two facilities approved. 

Category of  
products 

Spices / Herbs 

Frog parts 

Poultry meat (frozen) 

Dried vegetables 

Egg white 

Shrimps (frozen) 

Food Samples 

Total 

Treated  
quantity (t) 

Average absorbed dose (kGy) 

498,3 

277,9 

310,8 

1.344,4 

224,8 

87,6 

361 

3.104,8 

NI 

NI 

NI 

NI 

NI 

NI 

NI 

(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 

Total 

2.12.  Portugal 

213 

213 

There are no approved facilities in Portugal 

5-10 

EN 

4 

   EN 

 
 
 
 
 
 
 
 
 
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 

Egg white 

Fish & Shellfish 

Food Samples 

62 

0 

147 

0 

Frog legs / parts 

2.177 

Gum arabic 

Herbs, Spices 

Poultry 

Starch 

Vegetables 

Other 

Total 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

121 

0 

0 

0 

0 

0 

0 

21  270  253 

71 

257 

0 

0 

0 

0 

0 

0 

62 

0 

0 

0 

0 

0 

754 

0 

0 

0 

0 

224,8 

87,6 

361 

0 

0 

0 

0 

62 

224,8 

234,6 

361 

0,7 

2,58 

2,69 

4,14 

277,9 

0  2.454,9 

28,16 

0 

0 

121 

1,38 

19,95 

18,97 

0,12 

498,3 

310,8 

0 

0 

0 

0  1.344,4 

0 

0 

213  1.739,3 

0  1.653,8 

11 

0 

0 

0 

1.411 

16,18 

445 

5,1 

0 

156 

589 

11 

4,6 

445 

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. 

EN 

5 

   EN 

 
 
 
 
 
 
 
3.1.  Austria  

Food analysed 

Herbs & Spices 

Herbal teas 

Poultry  

Total 

Total in % of analysed 
samples 

3.2.  Belgium 

Number of samples: 124 

Compliant 

Inconclusive 

Non-
compliant 

46 

38 

39 

123 

0 

0 

0 

0 

0 

1 

0 

1 

99,19 % 

0,00 % 

0,81 % 

CEN method used 

EN 1788, EN 13751 

EN 1788, EN 13751 

EN 1786 

Number of samples: 90 

Food analysed 

Compliant 

Inconclusive 

Non-
compliant 

Instant noodles 

Crustaceans and molluscs 

Frozen herbs 

Food supplements  

Dried vegetables 

Fruit 

Total 

Total in % of analysed 
samples 

3.3.  Bulgaria  

19 

15 

15 

18 

11 

11 

89 

0 

0 

0 

0 

0 

0 

0 

1 

0 

0 

0 

0 

0 

1 

98,89 % 

0,00 % 

1,10 % 

CEN method used 

EN 1788 * 

Food analysed 

Number of samples: 97 

Compliant 

Inconclusive 

Non-
compliant 

CEN method used 

Dried spices 

Tea 

Dried fruits 

Mix of spices 

Nuts 

Dried vegetable seasoning 

Red Pepper 

Shrimps 

Rice 

Meat 

Fish 

Total 

22 

19 

14 

12 

7 

6 

6 

4 

3 

2 

2 

97 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

EN 1787, EN 1788 

EN 1787, EN 1788 

EN 13708 

EN 1787, EN 1788 

EN 1787, EN 1788 

EN 1787, EN 1788 

EN 1787, EN 1788 

EN 1786 

EN 1787 

EN 1786, EN 1785 

EN 1786 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

Total in % of analysed 
samples 

100,00 % 

0 % 

0 % 

EN 

6 

   EN 

 
 
 
  
  
 
 
3.4.  Cyprus  

Food analysed 

Dried vegetables, herbs and 
spices 

Total 

Total in % of analysed 
samples 

Number of samples: 8 

Compliant 

Inconclusive 

8 

8 

0 

0 

CEN method used 

ΕΝ 13751 

Non-
compliant 

0 

0 

100,00 % 

0 % 

0 % 

3.5.  Czech Republic 

Food analysed 

Number of samples: 57 

Compliant 

Inconclusive 

Non-
compliant 

Fresh fruits 

Fish and shellfish 

Herbal tea products 

Spices 

Dietary supplements 

Instant noodle soups 

Poultry 

Frog legs 

Total 

Total in % of analysed 
samples 

3.6.  Germany 

Food analysed 

13 

12 

12 

8 

3 

4 

3 

1 

56 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

1 

0 

0 

0 

1 

98,25 % 

0 % 

1,75 % 

Number of samples: 3.429 

Compliant 

Inconclusive 

Non-
compliant 

Herbs & spices 

1.068 

Seasoning  

Soups, sauces and instant 
noodles 

Tea & tea-like products 

Dried mushrooms & 
mushroom products 

Crustaceans, shellfish, other 
aquatic animals including their 
products 

Fresh fruit 

Pulses, nuts & oil seeds 

331 

283 

227 

222 

195 

147 

144 

EN 

3 

1 

13 

0 

2 

3 

0 

1 

1 

0 

9 

0 

1 

0 

0 

0 

7 

CEN method used 

EN 1788, EN 1785 

EN 1785 

EN 1788 

EN 1788 

EN 1788 

EN 1788, EN 1785 

EN 1785 

EN 1785 

CEN method used 

EN 1788, EN 1787, 
EN 13751 

EN  1787,  EN  13751, 
EN 1788 

EN 1788, EN 1787, 
EN 13751 

EN 1788, EN 1787, 
EN 13751 

EN 1788, EN 13751, 
EN 1787  

1788,  EN 

EN 
EN 1787, 
EN 13751 * 

EN 

EN 1787, EN 1788, 
EN 13751 

EN 1787, EN 1788, 
EN 13751 

1786, 
13751, 

   EN 

 
 
 
 
 
Food supplements 

139 

Food additives 

Poultry 

Dried fruit and fruit products 

Fresh vegetables 

Cheese with herbs 

Fish products 

Dried vegetables 

Meat products (excluding 
sausages) 

Sausages  

Potatoes, parts of plants with 
high starch content 

Ready-to-eat meals 

Fresh mushrooms 

Meat (excluding poultry) 

Eggs & egg products 

Cereals and cereal products 

Butter with herbs 

Milk & milk products 

Cocoa 

Fish  

Wild game 

Total 

Total in % of analysed 
samples 

89 

87 

84 

44 

42 

40 

38 

30 

29 

28 

26 

20 

14 

12 

12 

11 

7 

7 

6 

1 

0 

0 

0 

3 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

5 

4 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

EN 13751, EN 1788, 
EN 1787 

EN 1786, EN 1787, 
EN 1788, EN 13751 

EN 1784, EN 1786, 
EN 1789 

1787,  EN 

EN 
EN 13708 

1788, 

EN 1788, EN 1787, 
EN 13751 

EN 1788, EN 1787 

EN 1786, EN 1788, 
EN 1789 

EN 1788, EN 1787, 
EN 13751 

EN 1786, EN 1784, 
EN 1789 

EN 1786, EN 1784 

EN 1787, EN 1788, 
EN 13751 

EN 1787, EN 1786, 
EN 13751 

EN 1788 

EN 1786, EN 1784 

EN 1784 

EN 1787, EN 1788 

EN 1788, EN 1787 

EN 1787 

EN 1787 

EN 1786, EN 1788, 
EN 1789 

EN 1786 

3.383 

14 

32 

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.  

EN 

8 

   EN 

 
 
 
 
 
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 

Dried vegetables, herbs and 
spices 

Cocoa 

Total 

Total in % of analysed 
samples 

3.10.  Spain 

Food analysed 

Herbs and spices 

Fruits & dried fruits  

Meat of different species 

Infusions 

Vegetables 

Total 

Total in % of analysed 
samples 

3.11.  Finland 

Food analysed 

Dried spices and herbs 

Food supplements 

Seafood products 

Berries 

Total 

Total in % of analysed 
samples 

Number of samples: 46 

Compliant 

Inconclusive 

Non-
compliant 

CEN method used 

43 

3 

46 

0 

0 

0 

EN 13751 (PPSL) 

EN 13751 (PPSL) 

0 

0 

0 

100,00 % 

0 % 

0 % 

Number of samples: 171 

Compliant 

Inconclusive 

Non-
compliant 

111 

33 

11 

10 

6 

171 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

100,00 % 

0 % 

0 % 

CEN method used 

EN 1787, EN 1788 

EN 1787, EN 13708 

EN 1786 

EN 1787, EN 1788 

EN 1787, EN 1788 

Number of samples: 231 

Compliant 

Inconclusive 

Non-
compliant 

141 

69 

8 

2 

220 

0 

0 

0 

0 

0 

6 

5 

0 

0 

11 

95,24 % 

0 % 

4,76 % 

CEN method used 

EN 13751, EN 1788  

EN 13751, EN 1788  

EN 13751, EN 1788  

EN 13751, EN 1788  

EN 

9 

   EN 

 
 
 
 
 
 
 
 
3.12.  France 

Food analysed 

Spices 

Frozen crustaceans or molluscs 

Dehydrated soups and sauces 

Food supplements 

Poultry 

Dehydrated instant 
preparations (Asian noodles) 

Plants for food supplements 

Total 

Total in % of analysed 
samples 

3.13.  Hungary 

Food analysed 

Tea 

Food supplements 

Total 

Total in % of analysed 
samples 

3.14.  Ireland 

Food analysed 

Dietary supplements 

Herbs & spices 

Seasonings & Stocks 

Noodles 

Tea 

Sauces & soups 

PARNUTS*  

Seeds 

Fruit & vegetables 

Miscellaneous 

Total 

Number of samples: 94 

Compliant 

Inconclusive 

Non-
compliant 

CEN method used 

22 

15 

14 

12 

13 

7 

6 

89 

0 

0 

0 

0 

0 

0 

0 

0 

EN 1784, EN 1788 

EN 1784, EN 1788 

EN 1784, EN 1788 

EN 1784, EN 1788 

EN 1784, EN 1788 

EN 1784, EN 1788 

EN 1784, EN 1788 

0 

0 

0 

4 

1 

0 

0 

5 

CEN method used 

EN 1788 

CEN method used 

EN 13751 (screening), EN 
1788 (confirmation) 

94,69 % 

0 % 

5,31 % 

Number of samples: 21 

Compliant 

Inconclusive 

Non-
compliant 

2 

0 

2 

0 

19 

19 

0 

0 

0 

9,53 % 

90,47 % 

0 % 

Number of samples: 484 

Compliant 

Inconclusive 

Non-
compliant 

166 

134 

113 

16 

16 

8 

7 

6 

4 

3 

473 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

9 

0 

1 

1 

0 

0 

0 

0 

0 

0 

11 

Total in % of analysed 
samples 

97,73 % 

0 % 

2,27 % 

* 

PARNUTS: Food for particular nutritional purposes. 

EN 

10 

   EN 

 
 
 
 
 
 
 
3.15.  Italy  

Food analysed 

Meat 

Spices 

Oregano 

Meat products 

Pepper 

Seasoning (granular vegetable) 

Paprika 

Fish 

Garlic 

Poultry 

Curry 

Onions 

Fish products 

Shallots  

Tea (infusion) 

Potatoes 

Total 

Number of samples: 169 

Compliant 

Inconclusive 

Non-
compliant 

CEN method used 

31 

19 

17 

16 

15 

14 

12 

8 

4 

4 

3 

3 

3 

2 

2 

1 

0 

2 

1 

0 

4 

3 

5 

0 

0 

0 

0 

0 

0 

0 

0 

0 

154 

15 

EN 13784, EN 1785 

EN 13783, EN 1788  

EN 13784, EN 1785  

EN 13783, EN 1788 

EN 13784, EN 1785  

EN 13783, EN 1788  

EN 1786 

EN 13783, EN 1788  

EN 13784, EN 1785  

EN 13783, EN 1788  

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

Total in % of analysed 
samples 

3.16.  Latvia  

Food analysed 

Food supplements 

Dried vegetables (onion, 
paprika, carrot) 

Muesli  

Total 

Total in % of analysed 
samples 

3.17.  Lithuania  

91,12 % 

8,88 % 

0 % 

Number of samples: 35 

Compliant 

Inconclusive 

Non-
compliant 

21 

4 

1 

26 

0 

0 

0 

0 

9 

0 

0 

9 

74,29 % 

0 % 

25,71 % 

Number of samples: 119 

CEN method used 

EN 13751 

Food analysed 

Compliant 

Inconclusive 

Dried aromatic herbs, tea, 
spices, food supplements 

Total 

Total in % of analysed 
samples 

117 

117 

0 

0 

98,32 % 

0 % 

1,68 % 

CEN method used 

EN 13783:2004 

Non-
compliant 

2 

2 

EN 

11 

   EN 

 
 
 
 
 
 
 
3.18.  Luxembourg 

Food analysed 

Food supplements 

Frozen frog legs 

Total 

Total in % of analysed 
samples 

3.19.  Malta  

Number of samples: 13 

Compliant 

Inconclusive 

Non-
compliant 

CEN method used 

10 

1 

11 

1 

0 

1 

EN 1788 

EN 1786 

0 

1 

1 

84,62 % 

7,69 % 

7,69 % 

Number of samples: 25 

Food analysed 

Compliant 

Inconclusive 

Non-
compliant 

21 

21 

CEN method used 

EN 13751 

Herbs & Spices 

Total 

Total in % of analysed 
samples 

4 

4 

0 

0 

16,00 % 

0 % 

84,00 % 

3.20.  The Netherlands 

Food analysed 

Food supplements 

Cereal products 

Dried vegetables and vegetable 
products 

Dried fruit and fruit products 

Nuts and seeds 

Fish and fish products 

Salads, pasta and soup 

Spices/flavours 

Unspecified product 

Total 

Total in % of analysed 
samples 

3.21.  Poland 

Food analysed 

Number of samples: 485 

Compliant 

Inconclusive 

Non-
compliant 

CEN method used 

188 

4 

25 

40 

60 

44 

32 

58 

1 

452 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

30 

EN 1788, EN 13751 

EN 13751, EN 1788 

EN 13751, EN 1788 

EN 13751, EN 1788 

EN 13751, EN 1788 

EN 13751, EN 1788 

EN 13751, EN 1788 

EN 13751, EN 1788 

EN 13751, EN 1788 

0 

0 

0 

0 

0 

1 

2 

0 

33 

93,19 % 

0 % 

6,8 % 

Number of samples: 150 

Compliant 

Inconclusive 

Non-
compliant 

Dried herbs, spices and 
vegetable seasonings 

Nuts 

Vegetables (including pulses) 

Fruits 

Fish and shellfish 

63 

25 

21 

23 

13 

EN 

2 

0 

0 

0 

0 

0 

0 

0 

0 

0 

12 

CEN method used 

EN 1788, EN 13751 

EN 1787 

EN 1788 

EN 13708 

EN 1788 

   EN 

 
 
 
 
 
 
 
Poultry and poultry products, 
egg and egg products 

Total 

Total in % of analysed 
samples 

3.22.  Portugal  

3 

148 

0 

0 

0 

2 

98,67 % 

00,00 % 

1,33 % 

EN 1786, EN 1787, 
EN 13708 

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

3.23.  Romania 

Food analysed 

Instant noodles (with different 
flavours) 

Spices, mushrooms, garlic, 
herbs, other dry vegetal 
ingredients 

Total 

Total in % of analysed 
samples 

3.24.  Sweden 

Number of samples: 22 

Compliant 

Inconclusive 

Non-
compliant 

CEN method used 

13 

9 

22 

0 

0 

0 

EN 1787 

EN 13751 

0 

0 

0 

100,00 % 

00,00 % 

0,00 % 

Number of samples: 6 

Food analysed 

Compliant 

Inconclusive 

6 

6 

0 

0 

Non-
compliant 

0 

0 

CEN method used 

EN 1784 

Meat  

Total 

Total in % of analysed 
samples 

100,00 % 

00,00 % 

00,00 % 

3.25.  Slovak Republic 

Food analysed 

Peanuts & other nuts 

Cheese 

Vegetable 

Dried aromatic herbs, spices 
and vegetable seasoning 

Tea 

Poppy seed 

Total 

Total in % of analysed 
samples 

Number of samples: 30 

Compliant 

Inconclusive 

Non-
compliant 

CEN method used 

9 

7 

1 

11 

1 

1 

30 

0 

0 

0 

0 

0 

0 

0 

EN 1784 

EN 1784 

EN 1784 

EN 1784, EN 1788 

EN 1788 

EN 1784 

0 

0 

0 

0 

0 

0 

0 

100,00 % 

00,00 % 

00,00 % 

EN 

13 

   EN 

 
 
 
 
 
 
 
 
 
 
3.26.  Slovenia  

Food analysed 

Spices 

Food supplements 

Tea  

Total 

Total in % of analysed 
samples 

Number of samples: 30 

Compliant 

Inconclusive 

Non-
compliant 

8 

5 

10 

23 

2 

5 

0 

7 

0 

0 

0 

0 

77,67 % 

23,33 % 

00,00 % 

CEN method used 

EN 13751, EN 1788 

EN 13751, EN 1788 

EN 13751 

3.27.  The United Kingdom  

Food analysed 

Dried herbs, spices and 
vegetable seasonings 

Food supplements 

Fresh and preserved (other 
than dried) herbs and spices 

Noodles and dehydrated Asian 
meals 

Vegetables  

Fruit (including fresh and 
dried) 

Sauces (liquid/frozen) 

Mushrooms 

Teas 

Dried Fish and seafood  

Honey and other bee products 

Number of products sampled: 275 Number of 
analysed samples: 284 

Compliant 

Inconclusive 

Non-
compliant 

CEN method used 

132 

41 

20 

20 

17 

7 

6 

6 

2 

2 

1 

5 

8 

0 

3 

2 

0 

0 

0 

0 

0 

0 

1 

2 

0 

6 

0 

1 

1 

0 

0 

0 

1 

EN13751, EN 1788 

EN13751, EN 1788 

EN13751, EN 1788 

EN13751, EN 1788 

EN13751 

EN13751, EN 1788 

EN13751 

EN13751 

EN13751, EN 1788 

EN13751 

EN13751, EN 1788 

Total 

254 

18 

12 

Total in % of analysed 
samples 

89,44 % 

6,33 % 

4,23 % 

EN 

14 

   EN 

 
 
 
 
 
 
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 

BE 

BG 

CY  

CZ 

DE 

DK 

EE 

EL 

ES 

FI 

FR 

HU 

IE 

IT 

LV 

LT 

LU 

MT 

NL 

PL 

PT 

RO 

SE 

SK 

SI 

UK 

TOTAL EU 

123 

89 

97 

8 

56 

3.383 

NAC 

NAC 

46 

171 

220 

89 

2 

473 

154 

26 

117 

11 

4 

452 

148 

0 

0 

0 

0 

0 

14 

NAC 

NAC 

0 

0 

0 

0 

19 

0 

15 

0 

0 

1 

0 

0 

0 

1 

1 

0 

0 

1 

32 

NAC 

NAC 

0 

0 

11 

5 

0 

11 

0 

9 

2 

1 

21 

33 

2 

124 

90 

97 

8 

57 

3.429 

NAC 

NAC 

46 

171 

231 

94 

21 

484 

169 

35 

119 

13 

25 

485 

150 

NAC 

NAC 

NAC 

NAC 

22 

6 

30 

23 

254 

6.004 

0 

0 

0 

7 

18 

74 

0 

0 

0 

0 

12 

142 

22 

6 

30 

30 

284 

6.220 

IN % 

96,53 % 

1,19 % 

2,28 % 

NAC: 

No analytical checks were performed in 2008. 

1,99 

1,45 

1,56 

0,13 

0,91 

55 

0,74 

2,75 

3,7 

1,5 

0,34 

7,78 

2,7 

0,56 

1,9 

0,2 

0,4 

7,79 

2,4 

0,35 

0,09 

0,48 

0,48 

4,56 

EN 

15 

   EN 

 
 
 
 
 
 
 
 
 
 
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. 

EN 

16 

   EN