M/029 - Irradiated foodstuffs
Irradiated foodstuffs
Mandate M/029 concerns the standardisation of irradiated foodstuffs and involves the approval or disapproval process of this mandate. It was resolved under reference CEN/BT 19/1994. The mandate directs European Standardisation Organisations to develop or revise standards related to the safety, quality, and labelling of irradiated food products to ensure consumer protection and facilitate market harmonisation across the EU.
Purpose
The mandate M/029 titled "Irradiated foodstuffs" relates to the standardisation of products and processes involving foodstuffs that have undergone irradiation. The purpose is to establish harmonised standards to ensure safety, quality, and regulatory compliance of irradiated foods within the European Union.
Standardisation request
This mandate requests the development or approval of European standards concerning irradiated foodstuffs. The standards are expected to cover aspects such as irradiation processes, safety requirements, labeling, and testing methods to facilitate market acceptance and regulatory oversight.
Expected deliverables
- European standards defining criteria and procedures for the irradiation of foodstuffs
- Guidelines on safety and quality control measures for irradiated foods
- Labeling standards to inform consumers about irradiation treatment
- Testing methods to verify compliance with irradiation requirements
Context
Mandate M/029 was subject to a (dis-)approval decision as referenced in resolution CEN/BT 19/1994. It fits within the broader EU initiative to standardise food safety practices and ensure consumer protection regarding novel treatment techniques such as irradiation. The standardisation aims to support regulatory frameworks and promote market harmonisation across EU member states.
The standardisation work under Mandate M/029 covers irradiated foodstuffs, focusing on the safety, processing, and labelling requirements of food products treated with ionising radiation within the food industry sector in the European Union.
General Information
This European Standard specifies a method for the identification of irradiation treatment of food which contains fat. It is based on the gas chromatographic detection of radiation-induced hydrocarbons (HC). The method has been tested in interlaboratory tests on raw chicken, pork and beef (1) to (4) as well as on camembert, avocado, papays and mango 5, 6.
- Standard21 pagesEnglish languagee-Library read for1 day
This draft European Standard specifies a method for identification of irradia- tion treatment of food containig fat. It is based on the mass spectrometric (MS)detection of radiation-induced 2-alkylcyclobutanones after gas chromatographic (GC) separation 1 to 3. The method has been successfully tested in interlabora- tory tests on raw chicken, pork, and liquid whole egg, 4 to 6.
- Standard16 pagesEnglish languagee-Library read for1 day
This European Standard specifies a method for the identification of irradiation treatment of food which contains fat. It is based on the gas chromatographic detection of radiation-induced hydrocarbons (HC). The method has been tested in interlaboratory tests on raw chicken, pork and beef (1) to (4) as well as on camembert, avocado, papays and mango 5, 6.
- Standard21 pagesEnglish languagee-Library read for1 day
This draft European Standard specifies a method for identification of irradia- tion treatment of food containig fat. It is based on the mass spectrometric (MS)detection of radiation-induced 2-alkylcyclobutanones after gas chromatographic (GC) separation 1 to 3. The method has been successfully tested in interlabora- tory tests on raw chicken, pork, and liquid whole egg, 4 to 6.
- Standard16 pagesEnglish languagee-Library read for1 day
This European Standard specifies a method for the detection of irradiation treatment of food and/or food ingredients by thermoluminescence analysis of contaminating silicate minerals. This method is applicable to those foodstuffs from which a sufficient amount of silicate minerals can be isolated.
The method has been successfully tested in interlaboratory tests with herbs and spices as well as their mixtures [1] to [3], shellfish including shrimps and prawns [4] to [6], both fresh and dehydrated fruits and vegetables [7] to [9], and potatoes [10]. Other studies [11] to [46] demonstrate that the method is applicable to a large variety of foodstuffs.
- Standard18 pagesEnglish languagee-Library read for1 day
This European Standard specifies a method for the detection of irradiation treatment of food and/or food ingredients by thermoluminescence analysis of contaminating silicate minerals. This method is applicable to those foodstuffs from which a sufficient amount of silicate minerals can be isolated.
The method has been successfully tested in interlaboratory tests with herbs and spices as well as their mixtures [1] to [3], shellfish including shrimps and prawns [4] to [6], both fresh and dehydrated fruits and vegetables [7] to [9], and potatoes [10]. Other studies [11] to [46] demonstrate that the method is applicable to a large variety of foodstuffs.
- Standard18 pagesEnglish languagee-Library read for1 day
This draft European Standard specifies a method for the detection of meat containing bone and fish containing bone which have been treated with ionizing radiation, by analysing the electron spin resonance (ESR) spectrum or electron paramagnetic resonance (EPR) spectrum of the bones. On the basis of results of analysis of meat containing bone from duck, frog, goose, chicken, hare, lamb, turkey, beef and pork, it is assumed that the same signals occur when other animal species are analysed.
- Standard9 pagesEnglish languagee-Library read for1 day
This draft European Standard specifies a method for the detection of meat containing bone and fish containing bone which have been treated with ionizing radiation, by analysing the electron spin resonance (ESR) spectrum or electron paramagnetic resonance (EPR) spectrum of the bones. On the basis of results of analysis of meat containing bone from duck, frog, goose, chicken, hare, lamb, turkey, beef and pork, it is assumed that the same signals occur when other animal species are analysed.
- Standard9 pagesEnglish languagee-Library read for1 day
This draft European Standard specifies a method for the detection of foods containing cellulose which have been treated with ionizing radiation, by analysing the electron spin resonance (ESR) spectrum, also called electron paramagnetic resonance (EPR) spectrum, of the food, see (1) to (13). Interlaboratory studies have been successfully carried out with pistachio nut shells, (14) to (18), paprika powder, (19) and (20), and fresh strawberries (21).
- Standard8 pagesEnglish languagee-Library read for1 day
This draft European Standard specifies a method for the detection of foods containing cellulose which have been treated with ionizing radiation, by analysing the electron spin resonance (ESR) spectrum, also called electron paramagnetic resonance (EPR) spectrum, of the food, see (1) to (13). Interlaboratory studies have been successfully carried out with pistachio nut shells, (14) to (18), paprika powder, (19) and (20), and fresh strawberries (21).
- Standard8 pagesEnglish languagee-Library read for1 day
This draft European Standard specifies a method for identification of irradia- tion treatment of food containig fat. It is based on the mass spectrometric (MS)detection of radiation-induced 2-alkylcyclobutanones after gas chromatographic (GC) separation 1 to 3. The method has been successfully tested in interlabora- tory tests on raw chicken, pork, and liquid whole egg, 4 to 6.
- Standard11 pagesEnglish languagee-Library read for1 day
This European Standard specifies a method for the identification of irradiation treatment of food which contains fat. It is based on the gas chromatographic detection of radiation-induced hydrocarbons (HC). The method has been tested in interlaboratory tests on raw chicken, pork and beef (1) to (4) as well as on camembert, avocado, papays and mango 5, 6.
- Standard18 pagesEnglish languagee-Library read for1 day
This draft European Standard specifies a method for identification of irradia- tion treatment of food containig fat. It is based on the mass spectrometric (MS)detection of radiation-induced 2-alkylcyclobutanones after gas chromatographic (GC) separation 1 to 3. The method has been successfully tested in interlabora- tory tests on raw chicken, pork, and liquid whole egg, 4 to 6.
- Standard11 pagesEnglish languagee-Library read for1 day
This European Standard specifies a method for the identification of irradiation treatment of food which contains fat. It is based on the gas chromatographic detection of radiation-induced hydrocarbons (HC). The method has been tested in interlaboratory tests on raw chicken, pork and beef (1) to (4) as well as on camembert, avocado, papays and mango 5, 6.
- Standard18 pagesEnglish languagee-Library read for1 day
This draft European Standard specifies a method of detecting whether food has been treated by ionizing radiation by thermoluminescence analysis of contaminating silicate minerals. The method is applicable to those foodstuffs from which a sufficient amount of silicate minerals can be isolated. The method has been successfully tested in interlaboratory tests with herbs and spices and their mixtures (1) to (3) and shrimps (4) et (5).
- Standard15 pagesEnglish languagee-Library read for1 day
This draft European Standard specifies a method of detecting whether food has been treated by ionizing radiation by thermoluminescence analysis of contaminating silicate minerals. The method is applicable to those foodstuffs from which a sufficient amount of silicate minerals can be isolated. The method has been successfully tested in interlaboratory tests with herbs and spices and their mixtures (1) to (3) and shrimps (4) et (5).
- Standard15 pagesEnglish languagee-Library read for1 day
This European standard specifies a method for the detection of foods containing cellulose which have been treated with ionizing radiation, by analysing the electron spin resonance (ESR) spectrum or electron paramagnetic resonance (EPR) spectrum of the food.
- Standard9 pagesEnglish languagee-Library read for1 day
This European standard specifies a method for the detection of foods containing cellulose which have been treated with ionizing radiation, by analysing the electron spin resonance (ESR) spectrum or electron paramagnetic resonance (EPR) spectrum of the food.
- Standard9 pagesEnglish languagee-Library read for1 day
Frequently Asked Questions
A European Standardization Mandate is a formal request from the European Commission to the European Standardization Organizations (CEN, CENELEC, and ETSI) to develop European standards (ENs) in support of EU legislation and policies. Mandates are issued under Regulation (EU) No 1025/2012 and help ensure that products and services meet the essential requirements set out in EU directives and regulations.
M/029 is a European Standardization Mandate titled "Irradiated foodstuffs". Irradiated foodstuffs There are 18 standards developed under this mandate.
Standards developed in response to a mandate and cited in the Official Journal of the European Union become "harmonized standards". Products manufactured in compliance with harmonized standards benefit from a presumption of conformity with the essential requirements of the corresponding EU directive or regulation, facilitating CE marking and market access across the European Economic Area.