Search results for " irradiated food"
showing 10 items of 12 documents
A practical and transferable methodology for dose estimation in irradiated spices, based on thermoluminescence dosimetry
2008
Abstract The thermoluminescence technique is recommended by the European Committee for Standardization for the detection of irradiated food containing silicates as contaminants. In this work, the applicability of the thermoluminescence technique as a quantitative method to assess the original dose in irradiated oregano was studied; the additive-dose method was used, with reirradiation doses up to 600 Gy. The proposed new procedure allows to clearly discriminate irradiated from unirradiated samples, even after one year storage, and it gives an acceptable estimation of the original dose; the overall modified procedure requires only one day to be completed.
The additive dose method for dose estimation in irradiated oregano by thermoluminescence technique
2009
The ionizing radiation treatment of food is nowadays a worldwide recognized tool for food preservation, provided that proper and validated identification methods are available and used. The thermoluminescence (TL) technique is one of the physical methods recommended by the European Committee for Standardization to distinguish irradiated from not irradiated samples, for food containing silicate minerals as contaminants, such as spices and aromatic herbs, which are among the most frequently irradiated foods. The experimental results presented in this work show that, at least up to the highest tested doses (2 kGy), it is possible to set up a procedure to estimate the actual dose in the irradia…
An inter-laboratory comparison to evaluate the suitability of EN 1787 standard to detect irradiation in plant-origin foods with health benefits
2020
Abstract This paper reports the results of a study carried out to verify the applicability of the EN 1787 method, which uses the Electron Spin Resonance (ESR) technique for the identification of irradiated plant-origin foods with health benefits. The method was tested on samples of herbal ingredients of Plant Food Supplements (PFSs), nuts and fresh blueberries. Untreated and irradiated samples of Camellia sinensis (leaves) Ginkgo biloba (leaves), Glycine max (seeds), Silybum marianum (fruits), Vaccinium myrtillus (fruits), almonds, hazelnuts, peanuts, pistachios, walnuts and fresh blueberries were analysed. The work includes an inter-laboratory blind test involving five Italian laboratories…
Thermoluminescence analysis on irradiated oregano
2006
Qualitative and quantitative thermoluminescence analysis on irradiated oregano
2007
Abstract Thermoluminescence (TL) dosimetry is one of the physical methods used for the identification of irradiated food, suitable for foods from which silicate minerals can be extracted. The aims of the present work were to apply the TL analysis for a qualitative identification of irradiated oregano, and to set up a quantitative procedure to estimate the original treatment dose on the sample. The experimental results show that the TL analysis allows to distinguish irradiated oregano even seven months after the treatment. The additive dose procedure gives a rough estimation of the treatment dose, but can be helpful when the TL ratio method is unsatisfactory.
A fast extraction procedure of 2-dodecylcyclobutanone for the identification of irradiated pork, employing gas chromatographic/mass spectrometric ana…
2008
Thermoluminescence detection of irradiated crustaceans: comparison between two methods for extracting minerals
2009
Application of the ESR spectrometry to evaluate the original dose in irradiated dried fruit
2008
The identification of irradiated dried fruit can be achieved by means of the electron spin resonance (ESR) spectrometry, as recommended by the European Community, since ionizing radiation induces free radicals in cellulose, a constituent of the shell. The aim of this work was to use the ESR spectrometry also as a quantitative procedure to evaluate the original dose in irradiated dried fruits, using the additive dose method. Little shell pieces, taken from nuts, chestnuts, peanuts and pistachios, were irradiated at original dose values in the range 1 to 8 kGy, and the ESR signal intensity was measured. Each specimen was then reirradiated with added doses of 1 kGy, and the ESR signal was me…
Consumer interest in information regarding novel food technologies in Italy: The case of irradiated foods
2018
Recent food crises and uncertainty regarding food quality have pushed consumers towards a growing need to know more about the foods they purchase, including information related to both food quality and production. This paper identifies the main factors affecting consumer interest in receiving information on food irradiation technology. An online survey was used for research purposes and a total of 392 people, living in Italy, were questioned. Findings revealed that 89.2% of Italian consumers are interested in receiving information on the treatment of foods with ionizing radiation aimed at raising product safety. In particular, this interest was greater for respondents who reported a high se…