These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Import control of irradiated foods by the thermoluminescence method.
    Author: Pinnioja S, Autio T, Niemi E, Pensala O.
    Journal: Z Lebensm Unters Forsch; 1993 Feb; 196(2):111-5. PubMed ID: 8456562.
    Abstract:
    A thermoluminescence (TL) method was applied for the import control of irradiated foods. The method is based on the determination of the TL of mineral contaminants in foods. Detection of irradiation was incorporated in official Finnish control procedures in spring 1990. For foodstuffs with a reduced microbe content and in which no fumigant residues are found, possible irradiation is investigated by the TL method. The minerals are separated from the foods in different ways: picking is used for spices; water rinsing for herbs, spices, berries and mushrooms; high-density liquid to separate the organic material from the mineral fraction in seafood; and carbon tetrachloride for foods forming gels with water. To date about 140 food samples have been analysed for control purposes: 50 samples of herbs and spices, 25 samples of berries and mushrooms and 65 samples of seafood. Of these, 14 samples of herbs and spices and 5 samples of seafood were shown to have been irradiated. Differences in TL intensity between irradiated and unirradiated samples were at least 1 and usually 3-4 orders of magnitude.
    [Abstract] [Full Text] [Related] [New Search]