Official checks by an accredited laboratory on irradiated foods at an Italian market

Mangiacotti, Michele; Marchesani, Giuliana; Floridi, Francesca; Siragusa, Grazia; Chiaravalle, Antonio Eugenio

doi:10.1016/j.foodcont.2013.03.004

Cited by 17 publications

(10 citation statements)

References 12 publications

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“…I risultati delle nostre indagini mostrano la presenza di alimenti irradiati e non correttamente etichettati sul nostro territorio a conferma di quanto riportato nelle recenti allerte comunitarie (Commissione Europea, 2012) ed evidenziano la necessità di indirizzare i campionamenti sulle tipologie di prodotti già risultati positivi in precedenti indagini ufficiali (Mangiacotti et al ., 2013) o provenienti da Paesi, come il Vietnam, in cui sono attivi numerosi impianti di irraggiamento. Il monitoraggio effettuato su prodotti alimentari presenti in fase di commercializzazione sul territorio italiano tramite i metodi ufficiali, conferma l’affidabilità della tecnica ESR nel controllo ufficiale degli alimenti irradiati non correttamente etichettati o non autorizzati nel territorio dell’Unione europea.…”

Section: Discussioneunclassified

Monitoring of irradiated food products marketed in Italy and evaluation of electron spin resonance signal sensitivity of experimentally irradiated fish scales

et al. 2014

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Many countries, in order to authorise the use of food irradiation, claim the availability of methods to detect the occurred treatment in addition to the respect of safe use of this technology. Among physical methods, the electron spin resonance (ESR) measuring the number of free radicals that are formed during irradiation can be applied only to those foods with cellulose, a crystalline or bone structure, in which free radicals have a shelf life greater than irradiated product. The aim of this study was to highlight an irradiation treatment in European and extra-European foods marketed in Southern Italy by the means of ESR technique. Furthermore, in order to optimise the preparation procedures the efficacy of the above mentioned method in fish scales experimentally irradiated has been evaluated. From February to September 2012, a total number of 83 samples of food products of animal and plant origin were taken at the border inspection post and at retail market and finally analysed. At the same time, the scales of grouper and barracuda have been experimentally irradiated at 0.5 kGy and were subsequently analysed using ESR. Results showed 5 frog legs out of 83 samples positive for treatment and confirm the applicability of ESR also for fish scales.

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Section: Discussioneunclassified

Monitoring of irradiated food products marketed in Italy and evaluation of electron spin resonance signal sensitivity of experimentally irradiated fish scales

et al. 2014

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“…Foods that have been subjected to other treatments or processing that also induce DNA fragmentation (such as cooking, blanching, repeated freezing-thawing, or medium-to long-term storage) can display comets similar to those obtained from irradiated samples. 3,4,11,15,21,22,27,31,44 However, some studies have reported the successful application of the technique to frozen meats (chicken, beef hamburgers), even after long periods of storage of up to six months. 31,40,45 The results obtained for dry foodstuffs (seeds and nuts) are generally clearer than those for fresh foods (meat, vegetables, and fruits), most likely because DNA damage by other factors is eliminated in dry foods.…”

Section: Detection Of Irradiated Foods By Biological Methodsmentioning

confidence: 99%

“…39,47 Because of unspecific DNA degradation, this technique can result in high levels of false positives. Mangiacotti and colleagues 44 detected as high as 26% false positives in an official control by an accredited laboratory, whereas other methods such as photostimulated luminescence (PSL, also a screening method) yielded 11% false positives. CA false-positives were associated with freeze-thaw processes.…”

Section: Detection Of Irradiated Foods By Biological Methodsmentioning

confidence: 99%

Chapter 15. Biological Techniques

Rodrigues¹,

Venâncio²

2017

Food Chemistry, Function and Analysis

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DNA is a large molecule particularly sensitive to ionizing radiation, which suffers several kinds of damage: fragmentation resulting from both singlestrand and double-strand breaks, denaturation of the DNA helix, crosslinking (e.g., production of thymine dimers, or between DNA and a protein) and base damage. 1-3 It causes primarily single strand breaks (SSBs) in genomic DNA, in addition to double strand breaks (DSBs) at ratios of SSB/ DSB of 20/1 to 70/1, as well as some detectable membrane damage. 4 In foods, this DNA susceptibility is the cause of death of most if not all living contaminants, such as microorganisms, insects, or parasites, 4 and is also the cause of changes in the food's DNA itself, which can reflect on various morphological and physiological features. DNA damage occurs predominantly by the indirect action of gamma rays, which interact with other atoms or molecules, particularly water, to produce reactive free radicals. 5 Cell death (defined for proliferating cells as the loss of reproductive capability) is predominantly induced by double-strand breaks in DNA, separated by not more than a few base pairs, which cannot generally be repaired by the cell. 6 Since irradiation with just 1 Gy introduces about 1000 DNA single-strand breaks and about 50 double-strand breaks per cell, 7

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“…The procedures have become internationally accepted protocols, divided between screening and confirmatory methods that allow to analyse a wide list of foodstuffs. These standard methods are physical techniques (such as photostimulated luminescence-PSL, electron spin resonance -ESR, thermoluminescence-TL), biological techniques (such as DNA Comet Assay) and chemical techniques (such as gas chromatography-mass spectrometry-GC-MS; liquid chromatography with fluorescence detection-LC-FL) (Delinc ee, 1998; Mangiacotti et al, 2013;Zanardi et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Validation of an alternative method for the identification of 2‐dodecylcyclebutanone (2‐DCB) of irradiated meats by solid‐phase microextraction (SPME) gas chromatography–mass spectrometry (GC‐MS)

Campaniello

Marchesani

Zianni

et al. 2019

Int J of Food Sci Tech

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Summary A rapid and simple procedure to detect irradiated food containing fat is proposed. This method is based on HS‐SPME coupled with GC‐MS to determine the presence of a radiolytic product in irradiated meats: 2‐dodecylcyclobutanone (2‐DCB) and is proposed as an alternative to EN 1785:2003, which is a long and complex procedure. The qualitative confirmation method is validated on different type of meats: chicken, turkey, duck, beef, pork on both nonirradiated and irradiated samples at different dose levels (0.05, 0.12, 0.5, 1.0 and 3.0 kGy) with a biological X‐ray irradiator. The validation parameters investigated are selectivity, minimum dose level (MDL), limit of detection (LOD), sensitivity and specificity. The MDL and LOD values were 0.5 kGy and 5.0 ng mL−1, respectively, for all matrices. No false positives or false negatives occurred, and 100% of samples were correctly identified. The results show that HS‐SPME GC‐MS is suitable for routine analysis.

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Official checks by an accredited laboratory on irradiated foods at an Italian market

Cited by 17 publications

References 12 publications

Monitoring of irradiated food products marketed in Italy and evaluation of electron spin resonance signal sensitivity of experimentally irradiated fish scales

Monitoring of irradiated food products marketed in Italy and evaluation of electron spin resonance signal sensitivity of experimentally irradiated fish scales

Chapter 15. Biological Techniques

Validation of an alternative method for the identification of 2‐dodecylcyclebutanone (2‐DCB) of irradiated meats by solid‐phase microextraction (SPME) gas chromatography–mass spectrometry (GC‐MS)

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