Luminescence Techniques to Identify the Treatment of Foods by Ionizing Radiation

  title={Luminescence Techniques to Identify the Treatment of Foods by Ionizing Radiation},
  author={Georg A. Schreiber and Bettina Ziegelmann and G. Quitzsch and Norbert Helle and Klaus Werner Boegl},
About a decade ago two luminescence techniques, thermoluminescence (TL) and chemiluminescence (CL), were first described as methods for the detection of irradiated spices. It has now been established that the CL method can be used to screen only certain foodstuffs for irradiation. The TL method, instead, has been developed for clear identification of foods irradiated with at least 1 kGy and contaminated by minerals. The method is therefore suitable for a wide range of foodstuffs and it has been… CONTINUE READING


Publications referenced by this paper.

A European interlaboratory trial of TL detection of irradiated herbs and spices . Phase I : preliminary study . BCR lnfonnation

JJ Raffi, JJ Belliardo, Sanderson DCW, G Schreiber, LA Carmichael
  • 1993

HelleN, Bog! KW (1993a) Detection

GA Schreiber
  • 1993

Methods for routine control: Viscosity analysis on pepper- thermoluminescence analysis on minerals of spices, herbs, fruit and vegetables

U Wagner, M Jakob, +3 authors GA Schreiber
  • Recent Advances on the Detection of Irradiated
  • 1993