Detection of some irradiated spices on the basis of radiation induced damage of starch

A Brief Review on the Food Irradiation Process: Radiolysis of Water by Irradiation

“…The physicochemical changes are depending on the type of food and food products to which the irradiation process is subjected to and another important one is the dose level of applied ionizing radiation. This preservation process involves exposing the food, either it is pre-packaged or wholesale, to a fixed level of ionization radiation [5][6].…”

Retention of Radiolytic CO Gas in Irradiated Pepper Grains and Irradiation Detection of Spices and Dry Grains with the Level of Stocked CO Gas

“…At the Joint FAO-WHO-IAEA-ITCZUNCTAD-GATT Conference on Acceptance, Control of and Trade in Irradiated Food, Geneva, December 1988, it was agreed that to encourage successful commercialization of irradiated foods and reinforce the consumer's confidence of irradiation process control, administrative control of irradiation and labeling of irradiated food moving in trade are essential, and therefore analytical detection methods for irradiated foods are urgently required (IAEA, 1989). Under these trends, the Co-ordinated Research Program on Analytical Detection Methods for Irradiation Treatment of Foods (ADMIT) was started in 1990 (FAO/IAEA, 1990), and several methods for irradiation detection have been proposed for spices (Moriarty et al, 1988;Bogl and Heide, 1985; Farkas et al, 1990; Heide et al, 1990; Uchiyama et al, 1990;Suzuki et al, 1988); so far, thermoluminescence (Moriarty et al, 1988) has been well developed as a standard method to detect clearly an irradiation treatment of spices (Sanderson et al, 1989a,b), which was proved in interlaboratory studies (Schreiber et al, 1993a,b).…”