Abstract
Chicken and fish have been investigated for the detection of radiation treatment using thermoluminescence (TL) technique. The samples were irradiated by 60Co gamma-source at the absorbed doses of 1, 2, 3, 4 and 5 kGy. TL response of treated and untreated samples in the temperature range of 50–300 °C was measured using TL reader with a temperature profile of 10 °C/s. The results revealed that TL values increased with temperature and maximum signal were obtained at 195 °C, in each case. It was also observed that the TL intensities enhanced with the absorbed doses (1–5 kGy) and the increase was dependent on the absorbed dose. From this study it is concluded that the TL technique is a rapid, simple and promising method for identifying chicken and fish treated with gamma-irradiation.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
IAEA, Food Irradiation Newsletter, Supplement. Vol. 19 (2). International Atomic Energy Agency Vienna, Austria, 1995.
P. Loaharanu, Historical developments on food irradiation presented at control of food borne illness: Radiation and other non-thermal treatments, sponsored by the National Center for food Safety and Technology and the Institute of Food Technologists in Cooperation with the International Consultative Group on Food Irradiation, May 13–15, 1996.
G. D. Olson, Irrad. Food, Food Technol., 52 (1998) 56.
M. H. Stevenson, Detection of irradiated foods, in: New Developments in Food Feed and Waste Irradiation, G. A. Schreiber,M. HELLE andK. W. Bogl (Eds), Report of WHO Working Groups, Federal Health Office, Berlin, Sozep Hefte 16/ 1993.
H. M. Khan,H. Delincee, Rad. Phys. Chem., 46 (1995) 717.
IAEA, Analytical Detection Methods for Irradiated Foods. A Review of the Current Literature IAEA TECDOC-587, 1991, p. 27.
G. A. Schreiber,N. Helle,K. W. Bogl, Intern. J. Radiat. Biol., 63 (1993) 105.
K. Mahesh,D. R. Vij (Eds), Techniques of Radiation Dosimetry, Willey Fastern Ltd., New Delhi, India, 1985.
L. Heide,K. W. Bogl, Thermoluminescence and chemiluminescence investigations of irradiated food-general survey, in: Health Impact, Identification, and Dosimetry of Irradiated Foods, Report of a WHO Working Group, Bericht des Instituts fur Strahlenhygiene des Bundesgesundheitsamtes, ISH 125, Neuherberg, F.R.G., 1988, p. 207.
L. Heide,K. W. Bogl, Intern. J. Radiat. Biol., 57 (1990) 201.
H. Delincee,D. A. E. Ehlermann, Mineral separation and normalization by irradiation step greatly improves thermoluminescence detection of irradiated food, 2nd FAO/IAEA Research Coordination Meeting on Analytical Methods for Irradiation Treatment of Food (ADMIT), Belfast, 15–20 June, 1990.
J. M. Oduko,N. M. Spyrou, Radiat. Phys. Chem., 36 (1990) 603.
H. Delincee, Radiat. Phys. Chem., 42 (1993) 351.
L. Heid,R. Guggenberger,K. W. Bogl, J. Agric. Food Chem., 38 (1990) 2160.
K. W. Bogl,L. Heide, Radiat. Phys. Chem., 25 (1985) 173.
G. A. Schreiber,N. Helle, Radiat. Phys. Chem., 42 (1993) 391.
A. Ahmad,A. Sattar,I. Ali,M. Z. Iqbal, J. Radioanal. Nucl. Chem., 227 (1998) 123.
A. Ahmad,A. Sattar,I. Ali,M. Z. Iqbal, Nahrung, 43 (1999) 39.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Atta, S., Sattar, A., Ahmad, A. et al. Suitability of Thermoluminescence for the Detection of Irradiated Chicken and Fish. Journal of Radioanalytical and Nuclear Chemistry 250, 537–540 (2001). https://doi.org/10.1023/A:1017913525506
Issue Date:
DOI: https://doi.org/10.1023/A:1017913525506