Chapter 13: Physical Detection Methods
Published:19 Dec 2017
U. Gryczka, M. Sadowska, G. Guzik, W. Stachowicz, and G. Liśkiewicz, in Food Irradiation Technologies: Concepts, Applications and Outcomes, ed. I. C. F. R. Ferreira, A. L. Antonio, and S. Cabo Verde, The Royal Society of Chemistry, 2017, ch. 13, pp. 280-300.
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Food irradiation is a process in which food is exposed to the action of ionising radiation in order to eliminate the activity of insects and pathogenic microorganisms or to extend its shelf life. The doses used for food treatment depend on the intended technological effect and fall typically within 0.3–10.0 kGy. According to EU law (Directive 1999/2/EC), any European country is obliged to control the food products on the market to detect those treated with ionising radiation. Similar regulations are in force in other countries as well. The methods for the detection of irradiated foods standardised by the European Committee for Standardisation are generally used. Most of the standardised detection methods used are physical methods measuring specific radiation-induced effects or changes in irradiated food products. The methods for the detection of irradiated food should be as simple as possible, not be affected by processing parameters and storage conditions, and be useful for at least the storage life of the irradiated food.