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Proper control of irradiation processing of food is very critical to facilitate international trade of irradiated foods and to enhance consumer confidence, consumer choice, and safety. Analytical detection of radiation-processing of food is very important to implement quality control at all levels. An ideal detection method should measure a speci...
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... available TL readers ( Figure 4) comprise a heating bench, on which samples are placed, and a sensitive photon counter or photo multiplier tubes to measure and en- hance the emitted TL light (Jensen 1997). The light emission is dependent on the temperature and recorded as a glow curve. ...
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concentrations, even with high irradiation doses applied. In the second part of study...
Citations
... TL analysis is based on the principle that some materials emit light upon subsequent heating after absorbing radiation energy. The emitted light is a result of the release of trapped energy within the material, which accumulates owing to radiation exposure and is then liberated as luminescence upon heating (Chauhan et al., 2009). ...
The preservation of King oyster mushrooms (KOMs) during storage remains a significant challenge due to their susceptibility to microbial spoilage, browning and quality degradation. This study explores the efficacy of electron beam irradiation (EBI) as a novel preservation technique for KOMs, targeting these specific storage issues. Employing a range of detection techniques, we evaluated the impact of EBI on microbial contamination, essential qualities and the browning of KOMs. Our findings reveal that EBI significantly reduces microbial contamination, including total aerobic bacteria and Pseudomonas spp., effectively inhibiting pathogenic spoilage and the formation of browning lesions. The treatment successfully preserved the moisture content, water activity and minimised weight loss, thus maintaining the mushrooms' textural and visual quality. Notably, doses of EBI up to 2 kGy did not adversely affect the firmness of KOMs. Additionally, we determined that photostimulated luminescence and thermoluminescence are effective methods for detecting EBI treatment in KOMs, whereas electron spin resonance proved unsuitable due to the lack of a distinctive irradiation signal in high‐moisture content foods. These findings contribute to the development of an efficient preservation technique for perishable KOMs, offering potential applicability in the food industry.
... The most well-known techniques for detecting irradiated food are Electron Spin Resonance (ESR) and Thermo-Luminescence (TL). ESR spectroscopy is suitable for detecting irradiated food that contains bone, seeds, shell, and skin, while the TL method is appropriate for silicate mineral-containing fruits, herbs and spices, vegetables, and grains (Chauhan et al., 2009;Ranby and Rabek, 2012). ...
Food irradiation technique is an authorized tool used on a commercial scale in many countries to preserve different types of foodstuffs from deterioration caused by microorganisms, insects, and metabolic activity to prolong their shelf life without leaving any residual effect on processed foods, unlike preservatives and pesticides. This study was carried out to analyse the EU Rapid Alert System for Food and Feed (RASFF) notifications on food radiation from 1997 to 2022 in order to identify the most frequently reported products, their origin countries and associated reasons for notification, as well as the most notifying countries, product categories, notification classification, risk decisions, and actions taken. A total of 488 notifications were recorded during this time period. China was the most frequently notified origin country, accounting for 19.88% of all notifications, followed by the United States (11.68%), Russia (7.99%), Vietnam (7.17%), and Poland (5.53%). The top notified product categories were “dietetic foods, food supplements, and fortified foods” (37.09%), followed by fruits and vegetables (23.16%), herbs and spices (8.81%), and prepared dishes and snacks (5.53%). The top 5 notified products were food supplements (25.00%), mushrooms (20.70%), noodles (7.58%), tea (4.51%), and spices (3.69%). The four main reasons for food radiation notifications were unauthorized irradiation (57.58%), too high levels of radioactivity (22.34%), unlabeled irradiation (19.47%), and unauthorized facilities (14.96%). Too many notifications included more than one reason for the notification. Out of 109 notifications related to too-high levels of radioactivity (up to 10755 Bq/kg), 101 were due to the presence of 137Cs, 134Cs, 60Co, and 48Cd in mushrooms, mainly originating from Poland (25), Bulgaria (24), Ukraine (15), and Belarus (12). Such studies provide the necessary data to ensure food safety and encourage countries to implement comprehensive procedures to protect consumers health.
... This technique involves the controlled application of gamma ray, X-ray or electron beam irradiation [9]. The preservation of the materials is achieved via the disruption of the biological processes that lead to the decay of the biological matrix [10]. The advantages of radiation sterilization include the option to sterilize materials in closed packaging thus eliminating the potential for secondary contamination and the performance of sterilization at low temperatures (high temperatures are not necessary). ...
... Radiation is often referred to as "cold pasteurization" owing to the reduction in the number of dangerous microorganisms, the negligible loss of nutrients and the low degree of sensory changes. However, irradiation may result in physico-chemical changes depending on the type of material, the irradiation method chosen and the irradiation dose applied [10]. ...
... These doses were chosen based on their use in the food industry and the field of biomaterial engineering. Foodstuffs are routinely irradiated with doses of 1 to 10 kGy [10]; these relatively low food irradiation doses are used in phytosanitary applications [25] and to improve the technological properties of a number of foodstuffs [26]. The International Atomic Energy Agency defines a radiation dose of 25 kGy as the reference dose for the sterilization of tissue grafts [27], while the doses applied for a wide range of medical products, i.e. implantable materials of metallic, polymeric or ceramic origin, typically lie within the range ~25-30 kGy [26]. ...
... In this procedure, ionising radiationspecifically, gamma rays, electron beams, and X-rays-is used to kill bacteria. Irradiation is still a recognised method, despite some nations only approving it for specific products [1,2]. ...
... It is important to make sure that the food samples are exposed to the appropriate doses before handling it. Therefore, there are different ways to detect whether the food is radioactive or not, and there are many of them that are internationally recognized, which are the physical and chemical methods, but they are very expensive and timeconsuming [1,2] in analysis in addition to being destructive to food samples. ...
... Research on the efficiency of EPR spectrometry application for identification of radiation of various food products has been held for over 40 years. This includes research on meat (Stevenson and Gray, 1989), fish (Chiaravalle et al., 2010), dried fruits (Yang et al., 1987), spices (Yang et al., 1987;Chauhan et al., 2009) and an eggshell (Vazirov. et al., 2022;Nakagawa, 2014). ...
... Therefore, the detection of irradiated food is of great significance to implement quality compliance at all levels. That is why there are defined standard procedures for the identification of almost any kind of irradiated food (Chauhan et al., 2009). Among them, Electron Spin Resonance (ESR) spectroscopy, owing to its ability to detect the minute quantity of free radicals generated by irradiation, plays a leading role in such studies (Vazirov et al., 2022). ...
Electron Spin Resonance (ESR) spectrometry is a potential technique for detection of irradiated foods like plant foods, which contain cellulosic materials as well as low molecular weight sugars and like the meat and fish, which contain bones. This study is focused on identification of irradiated foods such as tree nuts (pine nuts and walnuts), beans and pulses (red grams, white beans, pinto beans and green peas), and food containing low molecular weight sugars (pan masala and dried dates). The food samples were obtained from Pakistan and exposed to different permissible doses of radiation using electron beam linear accelerator. The control and irradiated samples were kept at room temperature in the laboratory for the record of ESR spectra. For post-irradiation stabilities the food samples were analysed at different intervals of time (15, 90 and 300 days). The controlled samples in case of cellulosic foods showed ESR signal at g0 = 2.004 and irradiated samples were shown with triplet signal indicative of the presence of radiation-induced cellulose radicals. Similarly, in case of Pan Masala and dried dates, a straight signal at zero level was observed for un-irradiated samples and a complex ESR signal was appeared for irradiated samples. The observed radiation-induced signals were dose-dependent and showed an increasing trend with an increase in radiation dose. The comparison of intensities of ESR signals was also carried out along with the study of post-irradiation stabilities of the ESR signals and method proved to be valid for differentiation of controlled and irradiated samples of food.
... The literature describes the use of EPR spectrometry for the study of materials of animal and plant origin: meat and fish bones, shrimp cuticles, egg shells, spices, fruit seeds, cereal crops of dried fruits, flour [7][8][9][10][11][12][13]. ...
The use of radiation processing of food and agricultural products entails the need to control the values of the applied doses. This work shows the possibility of using EPR spectrometry for dosimetry monitoring of wheat samples irradiated at the URT-0.5 (0.5 MeV) electron accelerator. The general view of the spectra of the radiation-induced EPR signal is presented, its time kinetics is studied. The dependences of the EPR signal intensity on the value of the absorbed dose are obtained.
... Noncompliance with the technological regimes of irradiation leads to chemical changes in the product, and, as a result, to a change in its organoleptic, nutritional, and structural properties. There are a number of techniques used to record and control chemical changes in food that occur after radiation treatment [14]. The method of electron paramagnetic resonance (EPR) is actively used for dry foods of plant origin, products containing calcium, cellulose, crystalline sugar, and others [15][16][17]. ...
One of the most important tasks in the food industry is the search for alternative biochemical markers of radiation treatment in dietary, chilled meat products such as chicken and turkey. Major organic volatile chemicals found in meat products can be precisely identified using gas chromatography coupled with mass spectrometry. In the response to the needs of the food industry, our research team conducted a series of experiments involving the irradiation of chilled poultry meat using an electron accelerator. The experiments showed that the concentration of pure volatile organic compounds in saline solution dropped exponentially with an increase in the irradiation dose, which proves that these chemicals decomposed when exposed to ionizing radiation. However, when turkey meat was exposed to an electron beam with doses up to 1 kGy, the concentration of alcohols, aldehydes, and ketones peaked, only to decrease with an increase in the irradiation dose up to 2 kGy, and then went up slightly when the irradiation dose was within the range from 2 kGy to 10 kGy. To determine the reason behind the nonlinear dependencies of organic compound concentrations in turkey meat on the irradiation dose, we developed a mathematical model that acknowledges the presence of two opposing processes, those of decomposition and accumulation of organic compounds as a result of the decomposition of other compounds that can be found in turkey meat.
... The literature describes the use of EPR spectrometry for the study of materials of animal and plant origin: meat and fish bones, shrimp cuticles, egg shells, spices, fruit seeds, cereal crops of dried fruits, flour [7][8][9][10][11][12][13]. ...
Radiation treatment has been increasingly used for food processing. The possibility of using EPR spectrometry as adosimetry method is show in this work. The results of studying the EPR signals in wheat seeds presented in this article. The samples were irradiated by accelerated electrons, beam energy is 500 keV, dose range is 1 – 30 kGy. The EPR spectra were recorded 2 hours after irradiation and 23 days after irradiation. The study of free radical’s time kinetics and fading estimation of integral intensity and peaks intensity was carried out. That is possible to register a signal for 23 days.
... Applications of high-dose are above those currently permitted in the US for commercial foodstuffs by the U.S. Food and drug administration (FDA) and other regulatory agencies around the world. Those doses are approved for non-commercial applications, such as sterilizing frozen meat or NASA astronauts (doses of 44.0 kGy) and food for hospital patients [25][26]. Irradiation with gamma ray is able to induce chemical reactions at any temperature in the solid, liquid, and gas phase without the need of any catalyst. ...
This work reports a study of corrosion lifetime of transparent electrodes deposited on the microscopic glass substrate. A procedure was developed for obtaining the transparent electrode by spray method. The corrosion lifetime variation in the presence of 1.5 M NaOH medium chemically degraded at room temperature before and after gamma irradiation was determined by measuring the evolution of the structure, electrical and optical characteristics. The mean values of transmittance up to 25 month before and after irradiation were calculated 91% ±6% and 96±7%, respectively. The average value of resistivity after corrosion and age time after γ-irradiation was 0.016±9% Ω.cm and 0.017± 4% at 1.0 kHz. No significant changes observed for 27 hr corrosion and 25 month age time of the transparent electrodes in NaOH solution.
