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Internationale Zusammenarbeit zum Nachweis bestrahlter Lebensmittel

International co-operation in the field of detection of irradiated food

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Abstract

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 unirra-diated 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.

Zusammenfassung

Es wird eine Übersicht über die neuesten internationalen Entwicklungen, insbesondere die Programme von „ADMIT“ (FAO/IAEA) und dem BCR (Europäische Gemeinschaft) zum Nachweis einer erfolgten Bestrahlung von Lebensmitteln gegeben. Eine Kontrolle bestrahlter Lebensmittel direkt am Produkt ist wünschenswert, um Kennzeichnung und eventuell bestehende Verbote zu überwachen, aber auch um das Vertrauen des Verbrauchers in eine korrekte Anwendung des Verfahrens zu stärken und sein Recht auf freie Wahl zwischen bestrahlten und unbestrahlten Lebensmitteln zu schützen. Auf internationaler Ebene haben bereits mehrere größere Ringversuche stattgefunden, z. B. Messung der Elektronen-Spin-Resonanz in Knochen von Geflügel, Schwein, Rind, Froschschenkeln und Fisch; Messung der Thermoluminescenz von unlöslichen Mineralien, isoliert aus Gewürzen und Kräutern; die gaschroma- tographische Analyse von Kohlenwasserstoffen und Alkylcyclobutanonen aus der Lipidfraktion von Hähnchen; und die mikrobiologische DEFT/APC-Analyse von Gewürzen. Diese Methoden sollen in naher Zukunft als internationale Standardmethoden etabliert werden.

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  1. Institut für Ernährungsphysiologie, Bundesforschungsanstalt für Ernährung, Engesserstrasse 20, D-76131, Karlsruhe, Germany

    Henry Delincée

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  1. Henry Delincée
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Delincée, H. Internationale Zusammenarbeit zum Nachweis bestrahlter Lebensmittel. Z Lebensm Unters Forch 197, 217–226 (1993). https://doi.org/10.1007/BF01185274

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