Recent advances in the identification of irradiated food

Abstract

In this review promising methods of determining whether foods have been irradiated or not are discussed. The methods are arranged according to the changes which occur in the food as a result of irradiation, such as biological, physical and chemical changes. However, the changes induced during irradiation are in many cases rather small and very similar to the changes which occur upon other food preservation treatments. Therefore, it is difficult to develop reliable identification methods. Nevertheless, some methods are now emerging which look promising for distinguishing between irradiated and unirradiated foods, for instance measurements of electrical impedance for potatoes, luminescence techniques for spices, herbs and other dry ingredients, and electron spin resonance measurements for fruits, meat or fish containing cuticles, bones or shells. More work is needed to arrive at procedures which are suitable for on-the-spot application and internationally acceptable to inspection authorities.