Seven 99Mo/99mTc generators (using fission 99Mo) obtained from seven different manufacturers were studied in 1984 and 1985 to test the quality of the eluates. We present the findings concerning the elution efficiency, radionuclide purity, 99Mo breakthrough, radiochemical purity, pH, and aluminium content of the eluates. One generator was overloaded with 99Mo by about 40%, while one generator had 99mTc yields of only about 80%. The eluates generally (although with some exceptions) exhibited a high and satisfactory radionuclidic purity and good radiochemical purity. The low-level determination of 99Mo breakthrough using a commercially available dose calibrator with a 99Mo assay shield indicated a misleadingly high 99Mo content. All of the eluates had pH values of between 5.0 and 5.5, and the aluminium content was always below the detection limit of 1 microgram per milliliter of eluate. The generators performed well and proved their capability of functioning as reliable sources of sodium pertechnetate Tc99m. In all cases, the pertechnetate produced met the requirements of the European Pharmacopeia.

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Thermoluminescence and chemiluminescence intensities of twenty-nine different spices were measured to determine whether the techniques could be used to detect if spices had been irradiated (10 kGy) and stored after irradiation. In each case it was possible to identify radiation treatment with 10 kGy by at least one of the two methods, if irradiation occurred 2-3 weeks prior to the examination. The luminescence effect from radiation treatment differs from spice to spice. Intensity increases in samples treated with 10 kGy vary between 1 (no effect) and about 1000 times compared with untreated samples. Thermoluminescence proved to be more useful than chemiluminescence, as with most spices radiation treatment could be identified after longer periods of time. A combined or simultaneous use of both techniques assures a rapid identification of radiation treatment in most of the examined spices. With the exception of gzrlic, onions, white and black pepper, the irradiated spices can be identified more than 6 months after irradiation. Some, curcuma, juniper berries, basil, chillis, paprika and celery, show increased luminescence intensities for a year or longer after irradiation.