Detection methods of irradiated foods

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Introduction • Irradiation is used in foods to eliminate pathogenic and spoilage microorganisms. • It causes a cascade of changes in foods. • Not all the changes are identified nor understood. • Irradiation is not fully accepted by all consumers.
Introduction (cont.) • Food irradiation is approved in some countries but only on specific products. • There is a need for methods to identify irradiated foods to: • Check compliance with existing regulations. • Give the consumers the opportunity to choose. • Facilitate international trade of foods.
Page 1: Detection methods for irradiated fo
Page 5 and 6: CHEMICAL METHODS
Page 7 and 8: • The method involves the isolati
Page 9 and 10: O-Tyrosine • Formed by the oxidat
Page 11 and 12: DNA comet assay • It detects frag
Page 13 and 14: PHYSICAL METHODS
Page 15 and 16: ESR Principle • Free radicals hav
Page 17 and 18: ESR Principle (cont.) • The appli
Page 19 and 20: ESR Curve • The flipping causes e
Page 21 and 22: Pros and Cons • This technique is
Page 23 and 24: • In order to release these trapp
Page 25 and 26: Thermoluminescence • The TL appar
Page 27 and 28: Thermoluminescence curve
Page 29 and 30: Pros and cons • TL method mostly
Page 31 and 32: Lyoluminescence
Page 33 and 34: LAL and DEFT/APC • Both technique
Page 35 and 36: Germination • This assay is limit

Detection methods of irradiated foods

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