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At least 163 records · Page 9Linked to original sources
PubMed1993

[International cooperation on the detection of irradiated food].

A survey over recent international developments to detect the irradiation treatment of foods is given, in particular the programmes of "ADMIT" (FAO/IAEA) and of BCR (European Community). The need to detect radiation treatment by analysing the food itself is desirable to check compliance with existing regulations, such as the enforcement of labelling and control of prohibition, to enhance consumer confidence in the correct application of radiation processing, and to protect consumers' freedom of choice between irradiated or unirradiated food products. Some larger collaborative studies on an international scale have already taken place, e.g. ESR measurements of bones from chicken, pork, beef, frog legs and fish, thermoluminescence of insoluble minerals isolated from herbs and spices, gas chromatographic analysis of hydrocarbons and alkylcyclobutanones derived from the lipid fraction of chicken and the microbiological DEFT/APC procedure for spices. These methods could soon be implemented in international standard protocols.

Animals↗
PubMed1989

The ESR detection of irradiated food.

Previous work has shown that the calcified tissues in several foods give rise to characteristic ESR spectra on irradiation. Further foods have now been examined. Mussel and crab shells give large signals, compared with bones of poultry, beef or frog, while prawn cuticle gives a smaller signal. The limits of detection of irradiation vary between species but are below the doses likely to be used commercially. Quantitative estimation of dose can be achieved by re-irradiation and extrapolation to zero signal.

Electron Spin Resonance Spectroscopy↗
PubMed1969

Mutagenicity and cytotoxicity of irradiated foods and food components.

The preservation of foods by treatment with ionizing radiation can significantly increase the world's food resources by reducing spoilage and waste. However, irradiation can bring about chemical transformations in food and food components resulting in the formation of potential mutagens, particularly hydrogen peroxide and various organic peroxides. In order to evaluate the safety of irradiated foods for general consumption by the public, and, indeed, the safety of all foods subjected to environmental factors such as food additives, pesticides, drugs, air and water pollutants, etc., it is necessary to supplement the usual feeding tests with procedures designed to detect all classes of genetic damage. This article includes a comprehensive critical review of (1) the experimental evidence relating to the presence of mutagenic and cytotoxic agents in irradiated media, as detected by their effects on mammalian and non-mammalian cells; (2) the chemical changes produced in irradiated media, especially those which produce known mutagenic substances; and (3) new and convenient in vivo methods for the detection and evaluation of genetic damage in mammals.

Amino Acids↗
PubMed1989

Food irradiation.

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Attitude↗
PubMed1989

Food irradiation.

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Consumer Advocacy↗
PubMed1991

Food irradiation.

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European Union↗
PubMed2006

Determination of 2-alkylcyclobutanones with electronic impact and chemical ionization gas chromatography/mass spectrometry (GC/MS) in irradiated foods.

The use of a column containing 60 g of silica gel for cleanup and the use of isobutane as a reactant reagent for chemical ionization-mass spectrometric analysis of the saturated and monounsaturated alkyl side-chain 2-alkylcyclobutanones (2-ACBs; specifically induced by irradiation from fat in foods until the proof of contrary) has improved both the sensibility and the selectivity of the method when applied for the detection of irradiated foods. The quality of the chromatograms obtained was improved, allowing the detection of food samples (avocados) irradiated at low doses (0.1 kGy) or irradiated ingredients included in low proportions (less than 5%, wt/wt) in nonirradiated culinary foods. These analytical modifications for the detection of 2-ACBs on the official EN 1785 method enable an extension of its current field of application using common equipment of food quality control laboratories.

Alkanes↗
PubMed1978

Food irradiation.

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Animal Feed↗