Directive 1999/2/EC: General – Bringing together the EU countries' laws
Directive 1999/3/EC: Implementing – EU list of irradiated food and food ingredients
EU countries must use validated or standardised analytical methods to detect irradiated foods.
Foods & food ingredients authorised for irradiation in the EU
Currently, these are:
Fruit and vegetables including root vegetables
Cereals, cereal flakes, rice flour
Fresh meats, poultry, frog legs
Raw milk camembert
Gum arabic, casein/caseinates, egg white
The list of Member States’ authorisations of food and food ingredients which may be treated with ionising radiation is available here.
The analytical methods for the detection of irradiated foods are standardised by the European Committee for Standardisation (CEN). CEN has standardised the methods upon a Commission mandate.
The European standards have been adopted by the Codex Alimentarius Commission as General Methods and are referred to in the Codex General Standard for Irradiated Foods in section 6.4 on 'Post-irradiation verification'.
Detection of irradiated food containing fat - Gas chromatographic analysis of hydrocarbons
Detection of irradiated food containing fat - Gas chromatographic/mass spectrometric analysis of 2-alkylcyclobutanones updated
Detection of irradiated food containing bone - Method by ESR spectroscopy
Detection of irradiated food containing cellulose by ESR spectroscopy
Thermoluminescence detection of irradiated food from which silicate minerals can be isolated
Detection of irradiated food containing crystalline sugar by ESR spectroscopy
Detection of irradiated food using photostimulated luminescence
Detection of irradiated food using Direct Epifluorescent Filter Technique/Aerobic Plate Count (DEFT/APC) - Screening method
DNA comet assay for the detection of irradiated foodstuffs - Screening method
Microbiological screening for irradiated food using LAL/GNB procedures