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REPORT ON FOOD TREATED WIITH IONISING RADIATION 2010 06/02/12

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 %).

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THE ENTEROBACTERIAE AND THEIR SIGNIFICANCE TO THE FOOD INDUSTRY 12/01/12

he Enterobacteriaceae is a family of Gram-negative, non-spore-forming bacteria and is one of the most important groups of bacteria known to man.

This family includes a number of important foodborne pathogens such as Salmonella, Yersinia enterocolitica, pathogenic Escherichia coli (including E. coli O157:H7), Shigella spp. and Cronobacter spp. Other members of the family are regarded as opportunistic pathogens, especially in clinical settings (e.g., Klebsiella spp, Serratia spp. and Citrobacter spp.).

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BROCHURE ON FOOD ADDITIVES 11/10/26

ELIKA has made a brochure on food additives with information about legislation, authorization, types and description of additives.