Methods of detecting foods treated by irradiationFunded under: FP2-BCR 4
This report describes research forming part of a European Community programme working towards harmonisation of measurements carried out in laboratories. The monitoring of agricultural produce, under the Common Agricultural Policy, and the monitoring of foodstuffs form the subject of numerous projects undertaken by the Community Bureau of Reference; topics have included nutritional properties, traces of substances hazardous to health, and microbiological screening. The coordinated project described in this paper aims to develop methods of detecting food that has been subjected to ionising radiation. The research has pursued three approaches: a microbiological detection technique (DEFT/ACP), and two physical techniques, paramagnetic electron resonance (PER) and thermoluminescence (TL); work on two more, a chemical technique and one using electrophoresis, is now nearing completion. Protocols of the methods are available and will be the subject of standardisation procedure at European and world level.
Bibliographic Reference: Paper presented: Food Ionisation, Bruxelles (BE), June 3, 1992
Availability: Available from (1) as Paper EN 36841 ORA
Record Number: 199210803 / Last updated on: 1994-12-02
Original language: fr
Available languages: fr