Food Irradiation in Europe: A Declining Trend
The use of food irradiation in Europe seems to be on the decline, according to the latest figures released. So, let’s dive into the details and explore what’s been happening.
Decreasing Numbers
In the years 2020 and 2021, EU member states irradiated a total of more than 5,000 tons of foodstuffs. However, this is a significant drop compared to the 7,832 tons irradiated between 2018 and 2019. These numbers were obtained from data forwarded by member states to the European Commission for the period of January 2020 to December 2021.
What is Food Irradiation?
Before we go any further, let’s clarify what food irradiation actually means. Food irradiation involves treating food with ionizing radiation, which doesn’t make the food radioactive. This process is used to eliminate harmful bacteria like Salmonella, Campylobacter, and E. coli, which can cause food poisoning. It’s also effective in getting rid of pests and insects that harm plants or plant products. Additionally, food irradiation can help delay fruit ripening, prevent vegetable sprouting, and extend the shelf life of products.
Approved Facilities and Countries
Now, let’s talk about where and how food irradiation takes place. Food and ingredients can only be treated with ionizing radiation in approved facilities. As of December 2021, there were 22 authorized sites in 13 EU countries. Among these countries, France took the lead with five approved facilities, closely followed by Germany with four.
Top Irradiated Products
Curious about which foodstuffs are most commonly subjected to ionizing irradiation? Well, in the years 2020 and 2021, a whopping 5,029 tons of food were treated. Belgium took the crown for the highest amount of food irradiated, with over 4,100 tons. France secured the second spot with 273 tons. Surprisingly, Bulgaria, Italy, and Romania did not irradiate any foodstuffs during this period.
When it comes to specific products, frog legs topped the list, followed by poultry and dried aromatic herbs, spices, and vegetable seasoning.
Labeling Requirements and Sample Analysis
It’s important to note that any food or ingredient that has undergone irradiation must be labeled as “irradiated” or “treated with ionizing radiation.” This ensures transparency and allows consumers to make informed choices.
During the reporting period, 24 member states analyzed a total of 7,667 samples at the product marketing stage. This number is slightly lower than the nearly 10,000 samples analyzed between 2018 and 2019.
Germany took the lead in sample analysis, examining over 4,100 samples. Italy followed closely with 792 samples. However, due to budget constraints, Denmark did not perform any checks, while Cyprus and Estonia cited a lack of laboratory capacity as the reason for not conducting these controls.
Compliance and Evaluation
Out of the samples tested, 66 were found to be non-compliant, and 80 gave inconclusive results. The non-compliances were primarily related to incorrect labeling and forbidden irradiation. However, the percentage of non-compliance was slightly lower than in the previous reporting period.
A recent evaluation conducted by the EU revealed that the use of irradiated foods is heavily influenced by industry and consumer preferences. As long as there is reluctance surrounding this technology, legislative measures are unlikely to have a significant impact.
Food Irradiation Beyond Europe
While Europe may be experiencing a decline in food irradiation, it’s worth noting that the U.S. Food and Drug Administration (FDA) has approved the irradiation of various foods. These include beef, pork, crustaceans like lobster, shrimp, and crab, fresh fruits and vegetables, lettuce and spinach, poultry, shell eggs, and spices and seasonings.
Conclusion
In conclusion, the use of food irradiation in Europe appears to be on a declining trend. The latest figures show a significant drop in the amount of foodstuffs irradiated between 2020 and 2021 compared to the previous two years. Food irradiation is a process that uses ionizing radiation to eliminate harmful bacteria, pests, and insects, as well as extend the shelf life of products. There are approved facilities in 13 EU countries where food irradiation takes place, with France and Germany having the most authorized sites. Belgium irradiated the highest amount of food, followed by France. Frog legs, poultry, and dried aromatic herbs were among the top irradiated products. Labeling requirements ensure transparency for consumers, and sample analysis is conducted to monitor compliance. While legislative measures may have limited impact due to industry and consumer preferences, it’s worth noting that the U.S. FDA has approved the irradiation of various foods.
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