Detection Methods for Irradiated Foods

Abstract

Proper control of irradiation processing of food is very critical to facilitate international trade of irradiated foods and to enhance consumer confidence, consumer choice, and safety. Analytical detection of radiationprocessing of food is very important to implement quality control at all levels. An ideal detection method should measure a specific radiation effect, which is proportional to the dose and should not be affected by processing parameters and storage conditions or the length of time between irradiation processing and analysis. The detection of irradiated foods is mainly based on radiolysis of lipids, modification of amino acids, modification of DNA, modification of carbohydrates, formation of free radicals, release of hydrogen gas, alterations in microbial load, measurement of biological difference, and other physical methods.

Detection of gamma irradiated spices with OSL method and its reliability

“…If the matter has a crystalline structure, the excited charge carriers can remain trapped in the crystalline lattice defects. When heat or light is applied to the sample, the stored charges are released and recombined resulting in a light emission (7). If the system is stimulated by heat, mechanism is called as thermoluminescence (TL), and if the system is stimulated by light, it is called as photo stimulated luminescence (PSL).…”

“…If the food is irradiated, the signal is strong; obviously a weak signal would indicate a non-irradiated food. In occurrence of an intermediate signal, the sample can be estimated as a mixture of irradiated and non-irradiated foods or the sample may have a low sensitivity (7). Due to this analysis, PSL sensitivity of the product becomes important.…”

Effect of Gamma Irradiation on Aflatoxins and Ochratoxin A Reduction in Almond Samples

“…Treatment with ionizing radiation is considered as an effective physical method for the food preservation (Dhanya, Mishra, Khaleel, & Cheruth, 2009), disinfestation, inhibition of sprouting, delay of fruit ripening, pasteurization and sterilization (Sánchez-Bel, Egea, Romojaro, & Martìnez-Madrid, 2008;Chauhan, Kumar, Nadanasabapathy, & Bawa, 2009;Waje et al, 2009;Sabato et al, 2009) and may be used to prolong shelf life of agricultural products (Queirol et al,2002).…”

Rapid Analysis of 2-Alkylcyclobutanones in Irradiated Meats, Cheese and Salmon by Direct Solvent Extraction Followed by GPC

“…To enforce these prohibitions, improved surveillance is needed. Many studies have been conducted to examine whether irradiated food products can be detected by various methods 3) , including assay of 2-alkylcyclobutanones (2-ACBs), thermoluminescence (TL), electron spin resonance, and hydrocarbon methods. The Ministry of Health, Labour and Welfare of Japan (MHLW) has officially adopted the TL and 2-ACB methods * 1 .…”