✦ LIBER ✦

Suitability of the thermoluminescence method for detection of irradiated foods

✍ Scribed by S. Pinnioja

Publisher: Elsevier Science
Year: 1993
Tongue: English
Weight: 322 KB
Volume: 42
Category: Article
ISSN: 0969-806X
DOI: 10.1016/0969-806x(93)90274-x

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✦ Synopsis

Irradiated foods can be detected by thermoluminescence (TL) of contaminating minerals. Altogether about 300 lots of herbs, spices, berries, mushrooms and seafood were studied by the TL method. Irradiated herbs and spices were easily differentiated from unirradiated ones two years after irradiation of a 10 kGy dose. The mineral composition of seafood was variable; and while calcite was suitable for the TL analysis, aragonite and smectite gave unreliable results. Control analyses during two years confirmed the reliability of TL method.

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