Explanatory Memorandum to COM(2012)17 - Food and food ingredients treated with ionising radiation for the year 2010 - Main contents
Please note
This page contains a limited version of this dossier in the EU Monitor.
| dossier | COM(2012)17 - Food and food ingredients treated with ionising radiation for the year 2010. |
|---|---|
| source | COM(2012)17  |
| date | 26-01-2012 |
REPORT FROM THE COMMISSION TO THE EUROPEAN PARLIAMENT AND THE COUNCIL ON FOOD AND FOOD INGREDIENTS TREATED WITH IONISING RADIATION FOR THE YEAR 2010 /* COM/2012/0017 final */
Contents
- REPORT FROM THE COMMISSION TO THE EUROPEAN PARLIAMENT AND THE COUNCIL
- 1. Legal basis and background
- and
- Article 7(4) of the Directive requires the Commission to publish in the Official Journal of the European Union
- 1.1. Irradiation facilities
- 1.2. Irradiated food and food ingredients
- 2. Results of checks carried out in irradiation facilities
- 2.1. Belgium
- 2.2. Bulgaria
- 2.3. Czech Republic
- 2.4. Germany
- 2.5. Spain
- 2.6. Estonia
- Total|
- 2.7. France
- 2.8. Hungary
- 2.9. Italy
- 2.10. The Netherlands
- 2.11. Poland
- 2.12. Romania
- Total|
- 2.13. The United Kingdom
- 2.14. Other Member States
- 2.15. Summarising table for the EU
- 3. Results of checks carried out at the product marketing stage and the methods used to detect irradiated foods
- 3.1. Austria
- Total|
- 3.2. Belgium
- 3.3. Bulgaria
- Total|
- 3.4. Cyprus
- Total|
- 3.5. Czech Republic
- Total|
- 3.6. Germany
- 3.7. Denmark
- 3.8. Estonia
- 3.9. Greece
- 3.10. Spain
- Total|
- 3.11. Finland
- Total|
- 3.12. France
- Total|
- 3.13. Hungary
- Total|
- 3.14. Ireland
- Total|
- 3.15. Italy
- Total|
- 3.16. Latvia
- Total|
- 3.17. Lithuania
- Total|
- 3.18. Luxembourg
- Total|
- 3.19. Malta
- Total|
- 3.20. The Netherlands
- Total|
- 3.21. Poland
- Total|
- 3.22. Portugal
- Total|
- 3.23. Romania
- Total|
- 3.24. Sweden
- Total|
- 3.25. Slovak Republic
- Total|
- 3.26. Slovenia
- Total|
- 3.27. United Kingdom
- Total|
- 3.28. Summary for the EU
- 4. Summary
ON FOOD AND FOOD INGREDIENTS TREATED WITH IONISING RADIATION FOR THE YEAR 2010
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
– 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].
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] .
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.
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.
There is one facility approved.
Category of products| Treated quantity (t)| Average absorbed dose (kGy)
Frog legs| 3572,| 5
Meat| 4,| 6-8
Poultry| 1481,| 5
Fish and shellfish| 101,| 3-5
Herbs and spices| 285,| 6-9
Dehydrated blood| 178,| 6-9
Vegetables| 14,| 3-5
Starch| 0,| 3
Egg powder| 0,| 3
Other| 201,| 0-10
Total| 5840,|
There are two facilities approved. One of these is a new facility registered in 2010. No food was irradiated in 2010.
There is one facility approved.
Category of products| Treated quantity (t)| Average absorbed dose (kGy)
Dried aromatic herbs, spices and vegetable seasoning| 26,| 5-10
Total| 26,|
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,| <10
Total| 127,|
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,| <10
Total| 369,|
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
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,| 5
Gum Arabic| 85,| 3
Herbs, spices and dried vegetables| 1,| 10
Frozen frog legs| 473,| 5
Total| 1023,|
There is one facility approved.
Category of products| Treated quantity (t)| Average absorbed dose (kGy)
Herbs and spices| 143,| 5-6
Dehydrated products| 7,| 6
Total| 150,|
There is one facility approved. No food was irradiated in 2010.
There are two facilities approved.
Category of products| Treated quantity (t)| Average absorbed dose (kGy)
Spices / Herbs| 329,| 7-7.5
Frog parts| 365,| 4
Poultry meat (frozen)| 137,| 5
Dehydrated vegetables| 481,| 2-4
Egg white| 160,| 1
Shrimps (frozen)| 64,| 3
Food Samples| 0,| 6.2-6.4
Total| 1539,|
There are two approved facilities.
Category of products| Treated quantity (t)| Average absorbed dose (kGy)
Dry spices, dried flavoured herbs, vegetable & root spices| 159,| 5-10
Total| 159,|
There is one approved facility.
Category of products| Treated quantity (t)| Average absorbed dose (kGy)
Dried aromatic herbs| 8
There is one approved facility. No food was irradiated in 2010.
There are no approved facilities in the other Member States (Austria, Cyprus, Denmark, Finland, Greece, Ireland, Luxembourg, Lithuania, Latvia, Malta, Portugal, Sweden, Slovenia, Slovakia).
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,| 178,| 1,93
Egg white/powder| 0,| 160,| 160,| 1,74
Fish, Shellfish, Shrimps| 101,| 64,| 165,| 1,79
Frog legs / parts| 3572,| 473,| 365,| 4411,| 47,67
Gum arabic| 0,| 85,| 85,| 0,92
Herbs and spices| 285,| 26,| 127,| 369,| 1,| 143,| 329,| 159,| 1469,| 15,86
Meat| 4,| 4,| 0,05
Poultry| 1481,| 463,| 137,| 2082,| 22,50
Starch| 0,| 0,| 0,00
Vegetables| 14,| 14,| 0,16
Dehydrated products| 0,| 7,| 481,| 489,| 5,29
Other| 201,| 0,| 201,| 2,18
Total| 5840,| 26,| 127,| 369,| 1023,| 150,| 1539,| 159,| 9263,| 100,00
% of total| 63,| 0,| 0,| 1,| 0,| 3,| 11,| 1,| 16,| 1,| 0,| 100,|
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.
Food analysed| Number of samples: CEN method used
Compliant| Inconclusive| Non-compliant
Herbs and spices| EN 1788, EN 13751
Herbal teas| EN 1788, EN 13751
Poultry meat| EN 1786
Total in % of analysed samples| 99,25 %| 0,00 %| 0,750 %|
Food analysed| Number of samples: CEN method used
Compliant| Inconclusive| Non-compliant
Instant noodles| EN 1788
Crustaceans and molluscs| 2
Frozen herbs| 0
Food supplements| 2
Dried vegetables| 2
Dried fruit| 0
Total| 6
Total in % of analysed samples| 95,60 %| 0 %| 4,30 %|
Food analysed| Number of samples: CEN method used
Compliant| Inconclusive| Non-compliant
Dried spices| EN 1787, EN 1788
Mixed spices| EN 1787, EN 1788
Dried vegetable seasoning| EN 13708
Red Pepper| EN 1787, EN 1788
Tea| EN 1787, EN 1788
Rice| EN 1787, EN 1788
Dried fruits| EN 1787, EN 1788
Muesli with died fruits and nuts| EN 1786
Nuts| EN 1786
Meat| EN 1787, EN 13708
Fish| EN 1787, EN 1788
Shrimps| EN 1787, EN 1788
Total in % of analysed samples| 95,50 %| 0 %| 4,50 %|
Food analysed| Number of samples: CEN method used
Compliant| Inconclusive| Non-compliant
Dried vegetables, herbs and spices| ΕΝ 13751
Total in % of analysed samples| 100,00 %| 0 %| 0 %|
Food analysed| Number of samples: CEN method used
Compliant| Inconclusive| Non-compliant
Fish and shellfish| EN 1785
Herbal tea products| EN 1788
Spices| EN 1788
Dietary supplements| 2*| EN 1788
Instant noodle soups| EN 1788, EN 1785
Poultry| EN 1785
Fresh fruit| EN 1788, EN 1785
Asian snack| EN 1788, EN 1785
Total in % of analysed samples| 87,72 %| 8,77 %| 3,51 %|
* one sample dried pressed herbs
Food analysed| Number of samples: 3.| CEN method used
Compliant| Inconclusive| Non-compliant
Dairy products| EN 1787
Cheese, cheese preparations with herbs and spices| EN 1787, EN 1788, ASU§64 LFGB, L00.00-39
Cheese, cheese preparations without herbs and spices| EN 1788, EN 1784, ASU§64 LFGB, L00.00-39
Seasoned butter| EN 1787
Eggs and egg products| EN 1784
Meat (excl. poultry and game)| EN 1786
Poultry| EN 1784, EN 1786
Meat products (excl. Saussage products)| EN 1786, EN 1784, EN 1788
Sausage products| EN 1786, EN 1784
Fish and fish products| EN 1786, EN 1788, EN 1789
Crustaceans, shellfish, mussels and other aquatic animals including their products| EN 1788, EN 1786, EN 1787, EN 1384, EN 13751, ASU§64 LFGB,L12.01-1,
Soups, sauces, including instant soups and meals| EN 1787, EN 1788, EN 13751
Cereals and ceral products| EN 1787, EN 1788, EN 13751
Pulses, oil seeds, nuts| EN 1787, EN 1788, EN 13751
Potatoes, parts of starch-rich plants| EN 1788, EN 13751
Fresh vegetables| EN 1788, EN 1787, EN 13751
Dried vegetables| EN 1788, EN 1787, EN 13751
Fresh mushrooms| EN 1788
Dried mushrooms or mushrooms products| EN 1788, EN 13751, EN 1787
Fresh fruit| EN 1784, EN 1788, EN 1787, EN 13751, EN 1385
Dried fruit and fruit products| EN 1787, EN 1788, EN 13708
Cocoa| EN 1787, EN 1788
Coffee| EN 1788, EN 13751
Tea, tea-like products| EN 1788, EN 13751, EN 1787
Ready meals and dishes| EN 1788, EN 1786, EN 13751
Food supplements| EN 1788, EN 1787, EN 13751, Thermoluminescence
Seasonings and condiments| EN 1788, EN 13751, EN 1787, Thermoluminescence
Dried herbs and spices| EN 1788, EN 1787, EN 13751, Thermoluminescence
Others| EN 1788, EN 13751, EN 13708
Enzymes| EN 1788, EN 13751
Total| 3.|
Total in % of analysed samples| 98,89%| 0,28%| 0,83%|
In 2010 no checks were carried out at the product marketing stage.
In 2010 no checks were carried out at the product marketing stage.
In 2010 no checks were carried out at the product marketing stage.
Food analysed| Number of samples: CEN method used
Compliant| Inconclusive| Non-compliant
Herbs and spices| EN 1787, EN 1788
Infusions| EN 1788
Nuts and dried fruits| EN 13708, EN 1787
Fresh mushrooms| EN 1788
Fish| EN 1786
Molluscs| EN 1786
Crustaceans| EN 1786
Meat| EN 1786
Frog legs| EN 1786
Total in % of analysed samples| 99,09 %| 0 %| 0,91 %|
Food analysed| Number of samples: CEN method used
Compliant| Inconclusive| Non-compliant
Dried spices and herbs| EN 13751, EN 1788
Food supplements| EN 13751, EN 1788
Berries| EN 13751, EN 1788
Foods for special dietary use| EN 13751, EN 1788
Total in % of analysed samples| 94,60 %| 0 %| 5,40 %|
Food analysed| Number of samples: CEN method used
Compliant| Inconclusive| Non-compliant
Spices| EN 1784, EN 1788
Frozen crustaceans or molluscs| EN 1784, EN 1788
Dehydrated soups and sauces| EN 1784, EN 1788
Food supplements| EN 1784, EN 1788
Poultry| EN 1784, EN 1788
Pre-cooked noodles| EN 1784, EN 1788
Plants for food supplements| EN 1784, EN 1788
Frog legs| EN 1784, EN 1788
Total in % of analysed samples| 97,39%| 0,87%| 1,74%|
Food analysed| Number of samples: CEN method used
Compliant| Inconclusive| Non-compliant
Spices| EN 1788
Tea| EN 1788
Total in % of analysed samples| 100,00 %| 0 %| 0 %|
Food analysed| Number of samples: CEN method used
Compliant| Inconclusive| Non-compliant
Herbs| EN 13751 (screening), EN 1788 (confirmation)
Spices| 0
Herbs and spices| 0
Herbal tea| 0
Seeds| 0
Nuts| 0
Food supplements| 0
Vitamins and supplements| 0
PARNUTS*| 0
Others (seaweed)| 0
Total in % of analysed samples| 100,00 %| 0 %| 0 %|
* PARNUTS: Food for particular nutritional purposes.
Food analysed| Number of samples: CEN method used
Compliant| Inconclusive| Non-compliant
Meat| EN 13784, EN 1786
Fish products| EN 13784, EN13751, EN 1787
Frog legs| EN 1786
Milk and milk products| EN 1788
Salted tofu| EN 1787
Dried herbs and spices| EN 13783, EN13751, EN 1786
Seasoning (vegetable)| EN 13783
Potatoes| EN 13784, EN 1786
Garlic| EN 13784, EN13783
Onions| EN 13784, EN 13751, EN 13783
Shallots| EN 13784, EN 1786
Nuts| EN 1786, EN 1787
Dried fruit| EN 13784
Tropical fruit| EN 13784, EN 1788
Dried mushrooms| EN 13751
Wheat| EN 1786
Total in % of analysed samples| 98,95 %| 0 %| 1,05 %|
Food analysed| Number of samples: CEN method used
Compliant| Inconclusive| Non-compliant
Food supplements| EN 1788
Dried fruit (apples)| EN 1788
Spices (cloves)| EN 1788
Tea| EN 1788
Total in % of analysed samples| 77,77 %| 0 %| 22,22 %|
Food analysed| Number of samples: CEN method used
Compliant| Inconclusive| Non-compliant
Dried aromatic herbs, tea, spices, food supplements| EN 13783
Total in % of analysed samples| 100,00 %| 0 %| 0 %|
Food analysed| Number of samples: CEN method used
Compliant| Inconclusive| Non-compliant
Food supplements| EN 1788
Noodles| EN 1788
Total in % of analysed samples| 85,00 %| 5,00 %| 10,00 %|
Food analysed| Number of samples: CEN method used
Compliant| Inconclusive| Non-compliant
Instant noodles| EN 13751
Bay leaves| EN 13751
Total in % of analysed samples| 100,00 %| 0 %| 0 %|
Food analysed| Number of samples: CEN method used
Compliant| Inconclusive| Non-compliant
Food supplements| EN 13751, EN 1788
Vitamin preparations| EN 13751, EN 1788
Special (herb) mixtures| EN 13751, EN 1788
Sports food| EN 13751, EN 1788
Special food product not specified| EN 13751, EN 1788
Cereal products| EN 13751, EN 1788
Dried vegetables and vegetable products| EN 13751, EN 1788
Dried fruit and fruit products| EN 13751, EN 1788
Nuts and seeds| EN 13751, EN 1788
Fish and fish products| EN 13751, EN 1788
Salads, pasta and soup| EN 13751, EN 1788
Spices/flavours| EN 13751, EN 1788
Total in % of analysed samples| 95,00%| 0 %| 5,00%|
Food analysed| Number of samples: CEN method used
Compliant| Inconclusive| Non-compliant
Dried herbs and spices| EN 13751, EN 1788
Nuts| EN 1787
Vegetables (including pulses)| EN 1788
Fruits| EN 1788
Fish and sea food| EN 1786, EN 1788
Fowl| EN 1786, EN 1784
Teas| EN 13751
Ripened cheeses, cottage cheeses, other cheeses containing spices/herbs| EN 1788
Concentrated sauces and soups| EN 1788
Meat, offal, meat products| EN 1786, EN 1784
Food supplements| EN 13751, EN 1788
Food for particular nutritional uses| EN 1788
Total in % of analysed samples| 96,10 %| 0 %| 3,86 %|
Food analysed| Number of samples: CEN method used
Compliant| Inconclusive| Non-compliant
Food supplements| EN 13751
Dried fruit (apples)| EN 13751
Spices (cloves)| EN 13751
Total in % of analysed samples| 100,00 %| 0 %| 0 %|
Food analysed| Number of samples: CEN method used
Compliant| Inconclusive| Non-compliant
Dried spices and herbs| EN 1787, EN 13751
Food supplements| EN 1787, EN 1788
Teas| EN 1787, EN 1788, EN 13751
Total in % of analysed samples| 82,23 %| 5,55 %| 12,22 %|
Food analysed| Number of samples: CEN method used
Compliant| Inconclusive| Non-compliant
Meat (from different birds, kangaroo, hare)| EN 1784
Total in % of analysed samples| 100,00 %| 0 %| 0 %|
Food analysed| Number of samples: CEN method used
Compliant| Inconclusive| Non-compliant
Nuts| EN 1784
Cheese| EN 1784
Tuna in oil, crushed| EN 1784
Dried aromatic herbs, spices and vegetable seasoning| EN 1788
Smoked sprats in oil| EN 1784
Total in % of analysed samples| 100,00 %| 0 %| 0 %|
Food analysed| Number of samples: CEN method used
Compliant| Inconclusive| Non-compliant
Spices| EN 13751, EN 1788
Food supplements| EN 13751, EN 1788
Tea| EN 13751
Total in % of analysed samples| 100,00 %| 0 %| 0 %|
Food analysed| Number of samples: CEN method used
Compliant| Inconclusive| Non-compliant
Dried herbs, spices and vegetable seasonings| EN13751, EN 1788
Fresh and preserved (other than dried) herbs and spices| EN13751, EN 1788
Miscellaneous| EN13751, EN 1788
Noodles and dehydrated Asian meals| EN13751, EN 1788
Vegetables| EN13751, EN 1788
Fruit (including fresh and dried)| EN13751, EN 1788
Soups and sauces| EN13751, EN 1788
Teas| EN13751, EN 1788
Food supplements| EN13751, EN 1788
Frog legs| EN 1786
Yeast products| EN13751, EN 1788
Total in % of analysed samples| 90,00 %| 6,60 %| 3,40 %|
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| 2,15%
BE| 2,21%
BG| 3,59%
CY| 0,13%
CZ| 0,91%
DE| 52,16%
DK| NAC| NAC| NAC| NAC| NAC
EE| NAC| NAC| NAC| NAC| NAC
EL| NAC| NAC| NAC| NAC| NAC
ES| 1,76%
FI| 4,96%
FR| 1,84%
HU| 0,30%
IE| 3,33%
IT| 3,06%
LV| 0,14%
LT| 0,22%
LU| 0,32%
MT| 0,16%
NL| 10,47%
PL| 3,32%
PT| 0,10%
RO| 1,44%
SE| 0,10%
SK| 0,37%
SI| 0,42%
UK| 6,53%
Total EU| 100,00%
|| 96,92%| 0,77%| 2,3%| 100,00%|
||||
|| NAC:| No analytical checks were performed in 2010.|
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] ec.europa.eu/food/food/biosafety/irradiation
[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.