Effect of various parameters on detection of irradiated fish and oregano using the ESR and PSL methods

Goulas, Antonios E.; Stahl, Mario; Riganakos, Kyriakos A.

doi:10.1016/j.foodcont.2007.11.007

Cited by 22 publications

(8 citation statements)

References 16 publications

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“…The PSL signals detected after storage were higher than the initial counts, indicating their stability as reported by Jae-Jun et al (2011). This finding is consistent with those reported by other researchers (Alberti, et al, 2007;Goulas, et al, 2008).…”

Section: Resultssupporting

confidence: 94%

Identifying irradiated flours by photo-stimulated luminescence technique

Ramli

Yasir²,

Othman

et al. 2014

AIP Conference Proceedings

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Abstract. Photo-stimulated luminescence (PSL) technique was used in this study to detect gamma irradiation treatment of five types of flours (corn, rice, tapioca, wheat and glutinous rice) at four different doses 0, 0.2, .05 and 1kGy. The signal level was compared with two threshold values (700 and 5000). With the exception of glutinous rice, all irradiated samples produced a strong signal above the upper threshold (5000 counts/60s). All control samples produced negative result with the signals below the lower threshold (700 counts/60s) suggesting that the samples have not been irradiated. Irradiated glutinous rice samples produced intermediate signals (700 -5000 counts/60s) which were subsequently confirmed using calibrated PSL. The PSL signals remained stable after 90 days of storage. The findings of this study will be useful to facilitate control of food irradiation application in Malaysia.

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Section: Resultssupporting

confidence: 94%

Identifying irradiated flours by photo-stimulated luminescence technique

Ramli

Yasir²,

Othman

et al. 2014

AIP Conference Proceedings

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“…Swordfish was the species displaying the least amount of variation as a function of dose. These findings are in line with the results reported by other groups (Goulas et al 2008). The results of a preliminary monitoring study conducted on a total of 25 randomly-collected samples of locally marketed fish (8 gilthead sea bream, 7 cod, 10 swordfish) revealed no instances of nonconformity with current labeling laws, and none of the fish sampled had been treated with ionizing radiation.…”

Section: Discussionsupporting

confidence: 90%

Electron spin resonance (ESR) detection of irradiated fish containing bone (gilthead sea bream, cod, and swordfish)

et al. 2010

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Food irradiation is a preservation method that has been approved by the European Union for a limited number of foods or food products and within a limited range of doses. European Community legislation states that all foods or food ingredients treated in this manner and authorized for sale in the European Union must be clearly labeled, and that market-level inspections must be carried out to ensure compliance with this regulation. To improve detection of irradiated foods, we evaluated the efficacy of electron spin resonance (ESR) spectroscopy for the identification of seafood that had been subjected to irradiation. Three fish species were tested: gilthead sea bream, cod, and swordfish. For each species, 18 samples of flesh-containing bone were analyzed after either irradiation at 0.5, 1, or 3 kGy or no irradiation (control). Induced radicals in irradiated samples produced distinct ESR signals that allowed differentiation from non-irradiated samples. Within the dose range tested, a linear dose-response relationship was observed (R 2 >0.94). The gilthead sea bream displayed the highest radiosensitivity. The analytical procedure was validated and successfully used for the routine monitoring of locally marketed seafood. The main aims of the study were to develop a reliable tool for the enforcement of the proper labeling of irradiated foods and to obtain preliminary data on compliance with current laws in the Italian market.

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“…In short, white light can induce a bleaching effect on the TL signal that could contribute to underestimate the absorbed dose (Aitken, 1985;McKeever, 1985). Goulas, Stahl, and Riganakos (2008) have also reported this process considering the photostimulated luminescence emission of polymineral phases removed from oregano sample.…”

Section: Discussionmentioning

confidence: 99%