REPORT FROM THE COMMISSION TO THE EUROPEAN PARLIAMENT AND THE COUNCIL ON FOOD AND FOOD INGREDIENTS TREATED WITH IONISING RADIATION FOR THE YEAR 2010
Date: 2012-01-26
Institutions: European Commission
Subjects: EU Member State, disclosure of information, food additive, food inspection, foodstuff, ionising radiation

EUROPEAN COMMISSION 

Brussels, 26.1.2012 
COM(2012) 17 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 

EN 

   EN 

 
 
 
  
 
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  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 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 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 

2 

   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 
the  European 
Standardisation  (CEN),  following  a  mandate  given  by 
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 

3 

   EN 

                                                 
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 

Meat 

Poultry 

Fish and shellfish 

Herbs and spices 

Dehydrated blood 

Vegetables 

Starch 

Egg powder 

Other 

Total 

2.2.  Bulgaria 

3572,168 

4,244 

1481,779 

101,652 

285,194 

178,442 

14,58 

0,418 

0,425 

201,165 

5840,067 

5 

6-8 

5 

3-5 

6-9 

6-9 

3-5 

3 

3 

0-10 

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 

Total 

2.4.  Germany 

26,7 

26,7 

5-10 

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 

Total 

127,1 

127,1 

<10 

EN 

4 

   EN 

 
 
 
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 

Total 

2.6.  Estonia 

369,2 

369,2 

<10 

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 

Total 

2.7.  France 

10 

10 

10 

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 

Gum Arabic 

Herbs, spices and dried vegetables 

Frozen frog legs 

Total 

2.8.  Hungary  

There is one facility approved. 

463,021 

85,207 

1,892 

473,716 

1023,84 

5 

3 

10 

5 

Category of  
products 

Herbs and spices 

Dehydrated products 

Total 

2.9.  Italy  

Treated  
quantity (t) 

143,1 

7,6 

150,7 

Average absorbed dose (kGy) 

5-6 

6 

There is one facility approved. No food was irradiated in 2010. 

EN 

5 

   EN 

 
 
 
 
2.10.  The Netherlands 

There are two facilities approved. 

Category of  
products 

Treated  
quantity (t) 

Average absorbed dose (kGy) 

Spices / Herbs 

Frog parts 

Poultry meat (frozen) 

Dehydrated vegetables 

Egg white 

Shrimps (frozen) 

Food Samples 

Total 

329,8 

365,6 

137,3 

481,6 

160,2 

64,1 

0,5 

1539,1 

2.11.  Poland 

There are two approved facilities. 

7-7.5 

4 

5 

2-4 

1 

3 

6.2-6.4 

Category of  
products 

Treated  
quantity (t) 

Average absorbed dose (kGy) 

Dry spices, dried flavoured 
herbs, vegetable & root 
spices 

Total 

2.12.  Romania 

There is one approved facility.  

159,6 

159,6 

5-10 

Category of  
products 

Treated  
quantity (t) 

Average absorbed dose 
(kGy) 

Dried aromatic herbs 

Total 

2.13.  The United Kingdom 

17 

17 

8 

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). 

EN 

6 

   EN 

 
 
 
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 

Egg white/powder 

0,4 

Fish, Shellfish, 
Shrimps 

101,7 

Frog legs / parts 

3572,2 

Gum arabic 

0,0 

Herbs and spices 

285,2 

Meat 

4,2 

Poultry 

1481,8 

Starch 

Vegetables 

Dehydrated 
products 

Other 

Total 

0,4 

14,6 

0,0 

201,2 

5840,1 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

473,7 

85,2 

0 

0 

0 

0 

0 

0 

160,2 

64,1 

365,6 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

178,4 

160,6 

1,93 

1,74 

165,8 

1,79 

4411,5 

47,67 

85,2 

0,92 

26,7 

127,1 

10 

369,2 

1,9 

143,1 

329,8 

159,6 

17 

1469,6 

15,86 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

463,0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

137,3 

0 

0 

7,6 

481,6 

0 

0,5 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

4,2 

0,05 

2082,1 

22,50 

0,4 

14,6 

0,00 

0,16 

489,2 

5,29 

201,7 

2,18 

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 

EN 

7 

   EN 

 
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 

Herbs and spices 

Herbal teas 

Poultry meat 

Total 

Total in % of analysed 
samples 

3.2.  Belgium 

Food analysed 

Instant noodles 

Crustaceans and molluscs 

Frozen herbs 

Food supplements  

Dried vegetables 

Dried fruit 

Total 

Total in % of analysed 
samples 

Number of samples: 134 

Compliant 

Inconclusive 

Non-
compliant 

46 

47 

40 

133 

0 

0 

0 

0 

1 

0 

0 

1 

99,25 % 

0,00 % 

0,750 % 

CEN method used 

EN 1788, EN 13751 

EN 1788, EN 13751 

EN 1786 

CEN method used 

EN 1788 

Number of samples: 138 

Compliant 

Inconclusive 

Non-
compliant 

27 

41 

21 

23 

9 

11 

132 

0 

0 

0 

0 

0 

0 

0 

0 

2 

0 

2 

2 

0 

6 

95,60 % 

0 % 

4,30 % 

EN 

8 

   EN 

 
 
  
3.3.  Bulgaria  

Food analysed 

Dried spices 

Mixed spices 

Dried vegetable seasoning 

Red Pepper 

Tea 

Rice 

Dried fruits 

Muesli with died fruits and 
nuts 

Nuts 

Meat 

Fish 

Shrimps 

Total 

Total in % of analysed 
samples 

3.4.  Cyprus  

Number of samples: 224 

Compliant 

Inconclusive 

Non-
compliant 

CEN method used 

84 

10 

14 

25 

32 

2 

25 

1 

4 

3 

8 

6 

214 

0 

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 1786 

EN 1787, EN 13708 

EN 1787, EN 1788 

EN 1787, EN 1788 

4 

0 

0 

6 

0 

0 

0 

0 

0 

0 

0 

0 

10 

95,50 % 

0 % 

4,50 % 

Number of samples: 8 

Food analysed 

Compliant 

Inconclusive 

Dried vegetables, herbs and 
spices 

Total 

Total in % of analysed 
samples 

8 

8 

0 

0 

100,00 % 

0 % 

0 % 

CEN method used 

ΕΝ 13751 

Non-
compliant 

0 

0 

3.5.  Czech Republic 

Food analysed 

Fish and shellfish 

Herbal tea products 

Spices 

Dietary supplements 

Instant noodle soups 

Poultry 

Fresh fruit 

Asian snack 

Total 

Total in % of analysed 
samples 

Number of samples: 57 

Compliant 

Inconclusive 

Non-
compliant 

CEN method used 

7 

4 

13 

2 

9 

2 

12 

1 

50 

0 

0 

2 

2 

0 

0 

0 

1 

5 

EN 1785 

EN 1788 

EN 1788 

EN 1788 

EN 1788, EN 1785 

EN 1785 

EN 1788, EN 1785 

EN 1788, EN 1785 

0 

0 

0 
2* 

0 

0 

0 

0 

2 

87,72 % 

8,77 % 

3,51 % 

EN 

9 

   EN 

 
 
 
 
 
 
* 

one sample dried pressed herbs 

3.6.  Germany 

Food analysed 

Dairy products 

Cheese, cheese preparations 
with herbs and spices  

Cheese, cheese preparations 
without herbs and spices 

Seasoned butter  

Eggs and egg products 

Meat (excl. poultry and game) 

Poultry 

Meat products (excl. Saussage 
products) 

Sausage products 

Fish and fish products 

Crustaceans, shellfish, mussels 
and other aquatic animals 
including their products 

Soups, sauces, including 
instant soups and meals 

Cereals and ceral products 

Pulses, oil seeds, nuts 

Potatoes, parts of starch-rich 
plants 

Fresh vegetables 

Dried vegetables 

Fresh mushrooms 

Dried mushrooms or 
mushrooms products 

Fresh fruit 

Dried fruit and fruit products 

Cocoa 

Coffee 

Tea, tea-like products 

Ready meals and dishes 

Number of samples: 3.257 

Compliant 

Inconclusive 

Non-
compliant 

8 

27 

17 

6 

37 

3 

66 

65 

24 

89 

100 

173 

56 

33 

66 

28 

23 

34 

114 

71 

2 

59 

7 

226 

27 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

4 

1 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

6 

2 

3 

0 

0 

0 

0 

0 

0 

0 

0 

1 

1 

0 

3 

0 

CEN method used 

EN 1787 

EN 1787, EN 1788,  

ASU§64 LFGB, L00.00-39

EN 1788, EN 1784, 
ASU§64 LFGB, L00.00-39

EN 1787  

EN 1784  

EN 1786 

EN 1784, EN 1786 

EN 1786, EN 1784, 
EN 1788 

EN 1786, EN 1784 

EN 1786, EN 1788, 
EN 1789 

EN 1788, EN 1786, 
EN 1787, EN 1384, EN 
13751, ASU§64 
LFGB,L12.01-1,  

EN 1787, EN 1788, 
EN 13751 

EN 1787, EN 1788, 
EN 13751 

EN 1787, EN 1788, 
EN 13751 

EN 1788, EN 13751 

EN 1788, EN 1787, 
EN 13751 

EN 1788, EN 1787, 
EN 13751 

EN 1788 

EN 1788, EN 13751, EN 
1787 

EN 1784, EN 1788, EN 
1787, EN 13751, EN 1385 

EN 1787, EN 1788, EN 
13708 

EN 1787, EN 1788 

EN 1788, EN 13751 

EN 1788, EN 13751, EN 
1787 

EN 1788, EN 1786, EN 
13751 

EN 

10 

   EN 

Food supplements 

347 

Seasonings and condiments 

272 

Dried herbs and spices 

1209 

Others 

Enzymes 

Total 

Total in % of analysed 
samples 

3.7.  Denmark 

32 

0 

3.221 

0 

0 

4 

0 

0 

9 

EN 1788, EN 1787, 
EN 13751, 
Thermoluminescence 

EN 1788, EN 13751, EN 
1787, 
Thermoluminescence 

EN 1788, EN 1787, 
EN 13751, 
Thermoluminescence 

EN 1788, EN 13751, EN 
13708 

EN 1788, EN 13751 

9 

0 

1 

0 

1 

27 

98,89% 

0,28% 

0,83% 

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 

Herbs and spices 

Infusions  

Nuts and dried fruits  

Fresh mushrooms 

Fish 

Molluscs 

Crustaceans 

Meat 

Frog legs 

Total 

Number of samples: 110 

Compliant 

Inconclusive 

Non-
compliant 

38 

17 

13 

2 

6 

17 

10 

5 

1 

109 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

1 

1 

CEN method used 

EN 1787, EN 1788 

EN 1788 

EN 13708, EN 1787 

EN 1788 

EN 1786 

EN 1786 

EN 1786 

EN 1786 

EN 1786 

Total in % of analysed 
samples 

99,09 % 

0 % 

0,91 % 

EN 

11 

   EN 

 
 
 
 
3.11.  Finland 

Food analysed 

Dried spices and herbs 

Food supplements 

Berries 

Foods for special dietary use 

Total 

Total in % of analysed 
samples 

3.12.  France 

Food analysed 

Spices 

Frozen crustaceans or molluscs 

Dehydrated soups and sauces 

Food supplements 

Poultry 

Pre-cooked noodles 

Plants for food supplements 

Frog legs 

Total 

Total in % of analysed 
samples 

3.13.  Hungary 

Food analysed 

Spices 

Tea 

Total 

Number of samples: 310 

Compliant 

Inconclusive 

Non-
compliant 

210 

53 

20 

6 

289 

0 

0 

0 

0 

0 

16 

4 

1 

0 

21 

94,60 % 

0 % 

5,40 % 

CEN method used 

EN 13751, EN 1788  

EN 13751, EN 1788  

EN 13751, EN 1788  

EN 13751, EN 1788 

Number of samples: 115 

Compliant 

Inconclusive 

Non-
compliant 

CEN method used 

31 

27 

0 

24 

23 

2 

2 

3 

112 

0 

0 

0 

1 

0 

0 

0 

0 

1 

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 

EN 1784, EN 1788 

0 

1 

1 

0 

0 

0 

0 

0 

2 

97,39% 

0,87% 

1,74% 

Number of samples: 19 

Compliant 

Inconclusive 

Non-
compliant 

14 

5 

19 

0 

0 

0 

0 

0 

0 

CEN method used 

EN 1788 

EN 1788 

Total in % of analysed 
samples 

100,00 % 

0 % 

0 % 

EN 

12 

   EN 

 
 
 
 
 
 
CEN method used 

EN 13751 (screening), EN 
1788 (confirmation) 

3.14.  Ireland 

Food analysed 

Herbs 

Spices 

Herbs and spices 

Herbal tea 

Seeds 

Nuts 

Food supplements 

Vitamins and supplements 

PARNUTS* 

Others (seaweed) 

Total 

Total in % of analysed 
samples 

Number of samples: 208 

Compliant 

Inconclusive 

Non-
compliant 

52 

86 

16 

7 

6 

3 

7 

29 

1 

1 

208 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

100,00 % 

0 % 

0 % 

* 

PARNUTS: Food for particular nutritional purposes. 

3.15.  Italy  

Food analysed 

Meat 

Fish products 

Frog legs 

Milk and milk products  

Salted tofu 

Dried herbs and spices 

Seasoning (vegetable) 

Potatoes 

Garlic 

Onions 

Shallots  

Nuts 

Dried fruit 

Tropical fruit 

Dried mushrooms 

Wheat 

Total 

Total in % of analysed 
samples 

Number of samples: 191 

Compliant 

Inconclusive 

Non-
compliant 

72 

21 

1 

13 

0 

37 

5 

5 

6 

5 

3 

8 

3 

3 

4 

3 

189 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

1 

0 

1 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

2 

98,95 % 

0 % 

1,05 % 

CEN method used 

EN 13784, EN 1786 

EN 13784, EN13751, EN 
1787 

EN 1786 

EN 1788 

EN 1787 

EN 13783, EN13751, EN 
1786 

EN 13783 

EN 13784, EN 1786 

EN 13784, EN13783 

EN 13784, EN 13751, EN 
13783  

EN 13784, EN 1786 

EN 1786, EN 1787 

EN 13784 

EN 13784, EN 1788 

EN 13751 

EN 1786 

EN 

13 

   EN 

 
 
 
 
3.16.  Latvia  

Food analysed 

Food supplements 

Dried fruit (apples) 

Spices (cloves) 

Tea 

Total 

Total in % of analysed 
samples 

3.17.  Lithuania 

Number of samples: 9 

Compliant 

Inconclusive 

Non-
compliant 

CEN method used 

4 

1 

1 

1 

7 

0 

0 

0 

0 

0 

EN 1788 

EN 1788 

EN 1788 

EN 1788 

2 

0 

0 

0 

2 

77,77 % 

0 % 

22,22 % 

Number of samples: 14 

Food analysed 

Compliant 

Inconclusive 

14 

14 

0 

0 

CEN method used 

EN 13783 

Non-
compliant 

0 

0 

Dried aromatic herbs, tea, 
spices, food supplements 

Total 

Total in % of analysed 
samples 

3.18.  Luxembourg 

Food analysed 

Food supplements 

Noodles 

Total 

Total in % of analysed 
samples 

3.19.  Malta 

Food analysed 

Instant noodles 

Bay leaves 

Total 

Total in % of analysed 
samples 

100,00 % 

0 % 

0 % 

Number of samples: 20 

Compliant 

Inconclusive 

Non-
compliant 

CEN method used 

7 

10 

17 

1 

0 

1 

EN 1788 

EN 1788 

2 

0 

2 

85,00 % 

5,00 % 

10,00 % 

Number of samples: 10 

Compliant 

Inconclusive 

Non-
compliant 

CEN method used 

9 

1 

10 

0 

0 

0 

EN 13751 

EN 13751 

0 

0 

0 

100,00 % 

0 % 

0 % 

EN 

14 

   EN 

 
 
 
 
 
 
 
 
3.20.  The Netherlands 

Food analysed 

Food supplements 

Vitamin preparations 

Special (herb) mixtures 

Sports food 

Special food product not 
specified 

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 

Total 

Total in % of analysed 
samples 

3.21.  Poland 

Food analysed 

Dried herbs and spices  

Nuts 

Vegetables (including pulses) 

Fruits 

Fish and sea food 

Fowl 

Teas 

Ripened cheeses, cottage 
cheeses, other cheeses 
containing spices/herbs 

Concentrated sauces and soups 

Meat, offal, meat products 

Food supplements 

Food for particular nutritional 
uses 

Total 

Total in % of analysed 
samples 

Number of samples: 654 

Compliant 

Inconclusive 

Non-
compliant 

CEN method used 

95 

0 

67 

5 

1 

29 

28 

45 

30 

21 

78 

220 

619 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

16 

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 

EN 13751, EN 1788 

EN 13751, EN 1788 

EN 13751, EN 1788 

EN 13751, EN 1788 

1 

7 

1 

0 

0 

1 

0 

0 

5 

0 

4 

35 

95,00% 

0 % 

5,00% 

Number of samples: 207 

Compliant 

Inconclusive 

Non-
compliant 

CEN method used 

76 

20 

15 

20 

11 

3 

10 

9 

16 

2 

17 

0 

199 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

EN 13751, EN 1788 

EN 1787 

EN 1788 

EN 1788 

EN 1786, EN 1788 

EN 1786, EN 1784 

EN 13751 

EN 1788 

EN 1788 

EN 1786, EN 1784 

EN 13751, EN 1788 

EN 1788 

2 

0 

0 

0 

0 

0 

0 

2 

0 

1 

1 

2 

8 

96,10 % 

0 % 

3,86 % 

EN 

15 

   EN 

 
 
 
 
3.22.  Portugal  

Food analysed 

Food supplements 

Dried fruit (apples) 

Spices (cloves) 

Total 

Total in % of analysed 
samples 

3.23.  Romania 

Food analysed 

Dried spices and herbs 

Food supplements 

Teas 

Total 

Total in % of analysed 
samples 

3.24.  Sweden 

Number of samples: 6 

Compliant 

Inconclusive 

Non-
compliant 

CEN method used 

3 

2 

1 

6 

0 

0 

0 

0 

EN 13751 

EN 13751 

EN 13751 

0 

0 

0 

0 

100,00 % 

0 % 

0 % 

Number of samples: 90 

Compliant 

Inconclusive 

Non-
compliant 

37 

26 

11 

74 

0 

5 

0 

5 

0 

11 

0 

11 

82,23 % 

5,55 % 

12,22 % 

CEN method used 

EN 1787, EN 13751 

EN 1787, EN 1788 

EN 1787, EN 1788, EN 
13751 

Number of samples: 6 

Food analysed 

Compliant 

Inconclusive 

Meat (from different birds, 
kangaroo, hare)  

Total 

Total in % of analysed 
samples 

6 

6 

0 

0 

100,00 % 

0 % 

0 % 

CEN method used 

EN 1784 

Non-
compliant 

0 

0 

3.25.  Slovak Republic 

Food analysed 

Nuts 

Cheese 

Tuna in oil, crushed 

Dried aromatic herbs, spices 
and vegetable seasoning 

Smoked sprats in oil 

Total 

Total in % of analysed 
samples 

Number of samples: 23 

Compliant 

Inconclusive 

Non-
compliant 

CEN method used 

14 

6 

1 

1 

1 

23 

0 

0 

0 

0 

0 

0 

EN 1784 

EN 1784 

EN 1784 

EN 1788 

EN 1784 

0 

0 

0 

0 

0 

0 

100,00 % 

0 % 

0 % 

EN 

16 

   EN 

 
 
 
 
 
 
 
 
3.26.  Slovenia 

Food analysed 

Spices 

Food supplements 

Tea  

Total 

Total in % of analysed 
samples 

Number of samples: 26 

Compliant 

Inconclusive 

Non-
compliant 

10 

5 

11 

26 

0 

0 

0 

0 

0 

0 

0 

0 

100,00 % 

0 % 

0 % 

CEN method used 

EN 13751, EN 1788 

EN 13751, EN 1788 

EN 13751 

3.27.  United Kingdom 

Food analysed 

Dried herbs, spices and 
vegetable seasonings 

Fresh and preserved (other 
than dried) herbs and spices 

Miscellaneous 

Noodles and dehydrated Asian 
meals 

Vegetables  

Fruit (including fresh and 
dried) 

Soups and sauces 

Teas 

Food supplements 

Frog legs 

Yeast products 

Total 

Total in % of analysed 
samples 

Number of samples: 408  

Compliant 

Inconclusive 

Non-
compliant 

CEN method used 

186 

39 

7 

85 

2 

1 

14 

2 

29 

0 

2 

10 

1 

0 

10 

1 

0 

0 

0 

4 

1 

0 

3 

0 

0 

1 

0 

0 

1 

0 

2 

0 

7 

EN13751, EN 1788 

EN13751, EN 1788 

EN13751, EN 1788 

EN13751, EN 1788 

EN13751, EN 1788 

EN13751, EN 1788 

EN13751, EN 1788 

EN13751, EN 1788 

EN13751, EN 1788 

EN 1786 

EN13751, EN 1788 

367 

27 

14 

90,00 % 

6,60 % 

3,40 % 

EN 

17 

   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 

133 

132 

214 

8 

50 

3221 

NAC 

NAC 

NAC 

109 

289 

112 

19 

208 

189 

7 

14 

17 

10 

619 

199 

6 

74 

6 

23 

26 

367 

6052 

0 

0 

0 

0 

5 

9 

NAC 

NAC 

NAC 

0 

0 

1 

0 

0 

0 

0 

0 

1 

0 

0 

0 

0 

5 

0 

0 

0 

27 

48 

96,92% 

0,77% 

1 

6 

10 

0 

2 

27 

NAC 

NAC 

NAC 

1 

21 

2 

0 

0 

2 

2 

0 

2 

0 

35 

8 

0 

11 

0 

0 

0 

134 

138 

224 

8 

57 

3257 

NAC 

NAC 

NAC 

110 

310 

115 

19 

208 

191 

9 

14 

20 

10 

654 

207 

6 

90 

6 

23 

26 

14 

144 

2,3% 

408 

6244 

100,00% 

2,15% 

2,21% 

3,59% 

0,13% 

0,91% 

52,16% 

NAC 

NAC 

NAC 

1,76% 

4,96% 

1,84% 

0,30% 

3,33% 

3,06% 

0,14% 

0,22% 

0,32% 

0,16% 

10,47% 

3,32% 

0,10% 

1,44% 

0,10% 

0,37% 

0,42% 

6,53% 
100,00% 

NAC: 

No analytical checks were performed in 2010. 

EN 

18 

   EN 

 
 
 
 
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. 

EN 

19 

   EN