| Author (Person) | Davies, Eric |
|---|---|
| Publisher | ProQuest Information and Learning |
| Series Title | In Focus |
| Series Details | 14.10.02 |
| Publication Date | 14/10/2002 |
| Content Type | News, Overview, Topic Guide | In Focus |
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On 11 October 2002 the European Commission issued its first report on food irradiation in the EU, covering the period September 2000 to December 2001. Based on examinations of more than 6500 food samples made in eight Member States (Austria, Germany, Finland, Greece, Ireland, Netherlands, Sweden, UK) the report shows that the relevant legislation is generally being complied with. Food irradiation is the physical treatment of food with high-energy, ionising radiation. Its use is permitted across the EU for a limited number of products as specified in Directive 1999/2/EC: 'dried aromatic herbs, spices and vegetable seasonings', although Belgium, France, Italy, the Netherlands and the United Kingdom also allow the marketing of other irradiated food products, including poultry, shrimps, fish and frogs legs. Since 20 March 2001, any product not complying with the requirements of the Directive cannot be legally sold in the Member States. (The list of foods authorised for treatment with ionising radiation might be extended, but the Association of European Consumers is lobbying the European Parliament to back the status quo). Irradiation is a technique used to prolong the shelf life of food products and/or to reduce health hazards associated with pathogenic micro-organisms by:
Under the Directive, radiation can only be used where there is a reasonable technological need, it presents no health hazard, it is of benefit to consumers, and it is not used as a substitute for hygiene and health practices. Irradiation is only permitted in approved premises and the relevant national authorities must be informed of the amounts of foods treated; they in turn are required to report to the Commission each year. Where a food product - or ingredient - has been irradiated, consumers' attention must be drawn to the fact by appropriate labelling, using the word 'irradiated' or the phrase 'treated with ionising radiation'. Of the 6500 samples used in the Commission's report, 1.5% were found to have been irradiated, but had not been labelled as such, including herbs and spices (or foods containing them), frog legs, shrimps, prawns and vegetables. Of some concern were the results of tests on dietary supplements undertaken by authorities in the United Kingdom, which showed that 42% of the products had been irradiated - in contravention of the Directive. They included aloe vera, alfalfa, garlic, ginger, ginseng, and turmeric. Other Member States have been alerted to the UK findings and asked to make similar checks. The 1999 Directive was not transposed into national law by all Member States until quite recently. The Commission therefore expects an even higher rate of compliance to be achieved now that it is in place in all 15 Member States. Announcing the Commission's findings, Commissioner David Byrne, responsible for Health and Consumer Affairs, said: 'This report helps us to identify where we should focus our attention in future as regards irradiated food, to ensure that the rules are respected and that consumers are properly informed.' Links: Eric Davies On 11 October 2002 the European Commission issued its first report on food irradiation in the EU, covering the period September 2000 to December 2001. Based on examinations of more than 6500 food samples made in eight Member States (Austria, Germany, Finland, Greece, Ireland, Netherlands, Sweden, UK) the report shows that the relevant legislation is generally being complied with. |
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| Subject Categories | Business and Industry |
