This European Standard specifies a method for the detection of irradiated foods using photostimulated luminescence (PSL). The technique described here comprises an initial measurement of PSL intensity which may be used for screening purposes, and a calibration method to determine the PSL sensitivity to assist classification. It is necessary to confirm a positive screening result using calibrated PSL or another standardised (e.g. EN 1784 to EN 1788) or validated method. The method has been successfully tested in interlaboratory trials using shellfish and herbs, spices and seasonings [1]. From other studies it may be concluded that the method is applicable to a large variety of foods [2], [3], [4].