This standard specifies a method for the identification of irradiation treatment of food which contains fat. It is based on the gas chromatographic (GC) detection of radiation-induced hydrocarbons (HC). The method has been successfully tested in interlaboratory trials on raw chicken, pork and beef as well as on Camembert, avocado, papaya and mango. Other studies demonstrate that the method is applicable to a wide range of foodstuffs.