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.