M/029 - Irradiated foodstuffs

This European Standard specifies a method for the identification of irradiation treatment of food which contains fat. It is based on the gas chromatographic detection of radiation-induced hydrocarbons (HC). The method has been tested in interlaboratory tests on raw chicken, pork and beef (1) to (4) as well as on camembert, avocado, papays and mango 5, 6.

This draft European Standard specifies a method for identification of irradia- tion treatment of food containig fat. It is based on the mass spectrometric (MS)detection of radiation-induced 2-alkylcyclobutanones after gas chromatographic (GC) separation 1 to 3. The method has been successfully tested in interlabora- tory tests on raw chicken, pork, and liquid whole egg, 4 to 6.

This European Standard specifies a method for the identification of irradiation treatment of food which contains fat. It is based on the gas chromatographic detection of radiation-induced hydrocarbons (HC). The method has been tested in interlaboratory tests on raw chicken, pork and beef (1) to (4) as well as on camembert, avocado, papays and mango 5, 6.

This draft European Standard specifies a method for identification of irradia- tion treatment of food containig fat. It is based on the mass spectrometric (MS)detection of radiation-induced 2-alkylcyclobutanones after gas chromatographic (GC) separation 1 to 3. The method has been successfully tested in interlabora- tory tests on raw chicken, pork, and liquid whole egg, 4 to 6.

This European Standard specifies a method for the detection of irradiation treatment of food and/or food ingredients by thermoluminescence analysis of contaminating silicate minerals. This method is applicable to those foodstuffs from which a sufficient amount of silicate minerals can be isolated.
The method has been successfully tested in interlaboratory tests with herbs and spices as well as their mixtures [1] to [3], shellfish including shrimps and prawns [4] to [6], both fresh and dehydrated fruits and vegetables [7] to [9], and potatoes [10]. Other studies [11] to [46] demonstrate that the method is applicable to a large variety of foodstuffs.

This European Standard specifies a method for the detection of irradiation treatment of food and/or food ingredients by thermoluminescence analysis of contaminating silicate minerals. This method is applicable to those foodstuffs from which a sufficient amount of silicate minerals can be isolated.
The method has been successfully tested in interlaboratory tests with herbs and spices as well as their mixtures [1] to [3], shellfish including shrimps and prawns [4] to [6], both fresh and dehydrated fruits and vegetables [7] to [9], and potatoes [10]. Other studies [11] to [46] demonstrate that the method is applicable to a large variety of foodstuffs.

This draft European Standard specifies a method for the detection of meat containing bone and fish containing bone which have been treated with ionizing radiation, by analysing the electron spin resonance (ESR) spectrum or electron paramagnetic resonance (EPR) spectrum of the bones. On the basis of results of analysis of meat containing bone from duck, frog, goose, chicken, hare, lamb, turkey, beef and pork, it is assumed that the same signals occur when other animal species are analysed.

This draft European Standard specifies a method for the detection of meat containing bone and fish containing bone which have been treated with ionizing radiation, by analysing the electron spin resonance (ESR) spectrum or electron paramagnetic resonance (EPR) spectrum of the bones. On the basis of results of analysis of meat containing bone from duck, frog, goose, chicken, hare, lamb, turkey, beef and pork, it is assumed that the same signals occur when other animal species are analysed.

This draft European Standard specifies a method for the detection of foods containing cellulose which have been treated with ionizing radiation, by analysing the electron spin resonance (ESR) spectrum, also called electron paramagnetic resonance (EPR) spectrum, of the food, see (1) to (13). Interlaboratory studies have been successfully carried out with pistachio nut shells, (14) to (18), paprika powder, (19) and (20), and fresh strawberries (21).

This draft European Standard specifies a method for the detection of foods containing cellulose which have been treated with ionizing radiation, by analysing the electron spin resonance (ESR) spectrum, also called electron paramagnetic resonance (EPR) spectrum, of the food, see (1) to (13). Interlaboratory studies have been successfully carried out with pistachio nut shells, (14) to (18), paprika powder, (19) and (20), and fresh strawberries (21).

This European Standard specifies a method for the identification of irradiation treatment of food which contains fat. It is based on the gas chromatographic detection of radiation-induced hydrocarbons (HC). The method has been tested in interlaboratory tests on raw chicken, pork and beef (1) to (4) as well as on camembert, avocado, papays and mango 5, 6.

This draft European Standard specifies a method for identification of irradia- tion treatment of food containig fat. It is based on the mass spectrometric (MS)detection of radiation-induced 2-alkylcyclobutanones after gas chromatographic (GC) separation 1 to 3. The method has been successfully tested in interlabora- tory tests on raw chicken, pork, and liquid whole egg, 4 to 6.

This European Standard specifies a method for the identification of irradiation treatment of food which contains fat. It is based on the gas chromatographic detection of radiation-induced hydrocarbons (HC). The method has been tested in interlaboratory tests on raw chicken, pork and beef (1) to (4) as well as on camembert, avocado, papays and mango 5, 6.

This draft European Standard specifies a method for identification of irradia- tion treatment of food containig fat. It is based on the mass spectrometric (MS)detection of radiation-induced 2-alkylcyclobutanones after gas chromatographic (GC) separation 1 to 3. The method has been successfully tested in interlabora- tory tests on raw chicken, pork, and liquid whole egg, 4 to 6.

This draft European Standard specifies a method of detecting whether food has been treated by ionizing radiation by thermoluminescence analysis of contaminating silicate minerals. The method is applicable to those foodstuffs from which a sufficient amount of silicate minerals can be isolated. The method has been successfully tested in interlaboratory tests with herbs and spices and their mixtures (1) to (3) and shrimps (4) et (5).

This draft European Standard specifies a method of detecting whether food has been treated by ionizing radiation by thermoluminescence analysis of contaminating silicate minerals. The method is applicable to those foodstuffs from which a sufficient amount of silicate minerals can be isolated. The method has been successfully tested in interlaboratory tests with herbs and spices and their mixtures (1) to (3) and shrimps (4) et (5).

This European standard specifies a method for the detection of foods containing cellulose which have been treated with ionizing radiation, by analysing the electron spin resonance (ESR) spectrum or electron paramagnetic resonance (EPR) spectrum of the food.

This European standard specifies a method for the detection of foods containing cellulose which have been treated with ionizing radiation, by analysing the electron spin resonance (ESR) spectrum or electron paramagnetic resonance (EPR) spectrum of the food.