Light-induced fading of the PSL signal from irradiated herbs and spices

Reliability of the photo-stimulated luminescence (PSL) technique, as screening method for irradiated food identification, has been tested with three kinds of herbs and spices (oregano, red pepper and fennel), prepared in two different ways (granular: i.e. seeds and flakes, or powdered), over a long period of storage with different light exposures. The irradiated samples kept in the dark gave always a positive response (the sample is correctly classified as “irradiated”) for the overall examination period. The samples kept under ambient light conditions, in typical commercial glass containers, exhibited a reduction of the PSL signal, more or less pronounced depending on the type of food and packaging. The different PSL response of the irradiated samples is to be related to the quantity and quality of the mineral debris present in the individual food. It was also found that, for the same type of food, the light-induced fading was much stronger for the flaked and seed samples than for the corresponding powder samples, the penetrating capability of light being much more inhibited in powdered than in whole seeds or flaked form samples. The observed light bleaching of the PSL signal in irradiated herbs and spices is of practical relevance since it may lead to false negative classifications.     

Photostimulated luminescence detection of irradiated herbs, spices, and seasonings: international interlaboratory trial

An interlaboratory trial was conducted to validate photostimulated luminescence (PSL) methods for herbs, spices, and seasonings. Forty products (11 herbs, 17 spices, and 12 seasonings) were purchased from a local commercial source, and randomly selected samples were irradiated with 10 kGy. Four blended products were prepared at Scottish Universities Research and Reactor Centre, mixing varying proportions of irradiated material with the untreated product. Precharacterization against a predefined threshold identified low sensitivity products (black and white peppers) and products with high natural signals (thyme, sage, parsley, and mixed herbs), both of which might be susceptible to misclassification. Precharacterization also revealed whether calibration was likely to resolve overlap between classification categories. Eight sets of screening data and 5 sets of calibrated data were returned by participants. Of the 840 samples sent, 1593 screening measurements and 788 calibrated measurements were received from 662 samples. In screening mode, participants reached definitive conclusions in 87% of cases, 99% of which were correct. Of the remaining 13%, calibration to identify low-sensitivity resolved 60% of cases. Overall, 94% of samples were correctly identified by either screening alone, or screening plus calibration; 6% remained unclassified and therefore required further investigation by thermoluminescence. The results confirm the validity of the PSL method for herbs, spices, seasonings, and blends, and emphasize the need for calibration to identify low-sensitivity samples. This method has now been adopted by the European Committee for Standardization (CEN) and the Codex Alimentarius Commission.     

Preliminary study on detection of irradiated foodstuffs from the Romanian market

In order to fulfil the European task for market survey in food irradiation the first Romanian laboratory for detection of irradiated foodstuffs was established at IRASM Irradiation Centre. In this preliminary study, a wide range of Romanian food samples (spices, vegetables and meat) gamma irradiated at IRASM have been studied using different detection methods: (1) DNA comet assay, (2) thermoluminescence (TL) and (3) electron spin resonance (ESR) for foodstuffs containing bone or cellulose. The results suggest that there is no general available detection method and there is no perfect detection method. In conclusion, in order to carry out a correct identification of radiation treatment of a food sample it is recommended to use at least two standardised detection methods.     

Identification of low amount of irradiated spices (red pepper,garlic, ginger powder) with luminescence analysis

For the identification of irradiated food, current analysis methods have limitations regarding presence and stability of radiation-induced markers. In this study, different spice blends with small quantity of different irradiated (0, 1 and 10 kGy) spice powders, such as red pepper, garlic or ginger, were investigated using PSL and TL techniques. In PSL-based screening analysis, the spice blends containing 10% of irradiated materials (1 or 10 kGy) were determined as intermediate or positive. In TL results, the blends containing 1% of 1 or 10 kGy-irradiated spices showed the typical TL glow curves that could be interpreted as positive. The blends with irradiated garlic powder provided more good results where identification was possible at 0.5% mixing of irradiated sample. However, the TL ratios of all spice blends were <0.1 and only TL glow curve shape and intensity may be used to discriminate the samples having irradiated component.     

Characterization of radiation-induced luminescence properties and free radicals for the identification of different gamma-irradiated teas

Two kinds (20 each) of gamma-irradiated (0, 5, and 10 kGy) tea samples, blended powders and packed in sachets (tea bags), were investigated using photostimulated luminescence (PSL), thermoluminescence (TL), and electron spin resonance spectroscopy (ESR) to identify their irradiation status. PSL-based rapid screening was possible for all the control samples except for one packed and two powdered samples. The irradiated samples presented a good dose-dependent PSL count except two powdered samples with very low PSL sensitivity. TL analysis provided the most reliable results, in which all the irradiated samples were identified using a well-defined high-intensity TL glow curve in a temperature range of 150–250 °C. The TL results were also confirmed by determining the TL ratio (TL₁/TL₂), which was <0.1 in all the non-irradiated samples and >0.1 in the irradiated ones. ESR spectroscopy was effective for only 3 packed and 6 powdered samples showing the radiation-induced cellulosic and sugar radical signals, respectively.

Luminescence emission of natural NaCl

The luminescence properties of synthetic alkali halides in general and different doped synthetic sodium chloride (NaCl) in particular have been widely studied. However, the spectral emission of natural NaCl has been scarcely reported. Accordingly, this work reports on the thermoluminescence (TL), infrared stimulated luminescence (IRSL) and radioluminescence (RL) response of the well-characterized natural NaCl (by means of X-ray fluorescence and differential thermal and thermogravimetric techniques) in the range of 200-800 nm. As observed in the 3D-TL plots, the main emission of the irradiated samples appears in the UV-blue region and can be deconvoluted into four groups of components (at 70, 180, 220 and 315 °C) assuming first order kinetics. The non-irradiated samples exhibited a negligible luminescence signal. The RL response reveals the appearance of five bands peaked at 290, 370, 430, 500 and 620 nm. The IRSL spectral emission shows a low intensity broad band with non-well defined peaks.     

The application of different detection methods for irradiated dried anchovy and shrimp

Three different techniques, photostimulated luminescence (PSL), electron spin resonance (ESR) and thermoluminescence (TL) were applied for the detection of dried anchovy and shrimp exposed to electron beam at 0–10 kGy. PSL values for irradiated samples were more than 5000 photon counts/60 s, upper threshold (T₂), whereas those of non-irradiated samples were <700 counts (lower threshold, T₁) in anchovy and intermediate values of T₁–T₂ in shrimp. ESR measurements using both the whole samples did not show any signals specific to irradiation. However, in the case of anchovy it was possible to use bone for ESR detection, showing typical signals (g=2.002, 1.998). Minerals separated from both the samples for TL measurement showed that non-irradiated samples were characterised by glow curves situated at about 300°C with low intensity, while all irradiated samples showed glow peaked at about 200°C and its intensity was high enough to be discriminated from the non-irradiated ones. Furthermore, normalization by a re-irradiation enhanced the reliability of detection results of TL. In conclusion, a multi-step detection using different methods enhances confidence in the detection of irradiated food.     

Luminescence characteristics of minerals separated from irradiated onions during storage under different light conditions

The aim of this study was to determine the effects of light conditions during 2 years of storage on the luminescence characteristics of contaminating minerals, isolated from irradiated onions of 2 different origins. The potential use of photostimulated luminescence (PSL) as a screening and thermoluminescence (TL) as a confirmatory identification method was investigated during post-irradiation periods. Nonirradiated onions had 1,612 photon counts (PCs), However, the irradiated onions had much higher PCs (45,672–469,696, positive). The PCs of the irradiated onions decreased with storage time. However, all the irradiated onions had PCs with positive values (>5,000) even after 2 years of storage except onions stored under natural light. The decline in PCs because of light conditions during storage was in the order of sunlight, artificial light, and a darkroom, respectively. Minerals extracted from the nonirradiated samples exhibited TL glow curves of low intensities with maximum peak after 300 ^°C. However, all irradiated samples had TL glow peaks in the temperature ranges of 185–225 ^°C. The TL intensity and TL ratio of the irradiated samples decreased during storage with a slight shift in the TL peak temperature towards higher temperatures. The TL characteristics were most promising for samples stored under natural light conditions, however all the irradiated onions could be identified even after 2 years of storage.     

Suitability of the thermoluminescence method for detection of irradiated foods

Irradiated foods can be detected by thermoluminescence (TL) of contaminating minerals. Altogether about 300 lots of herbs, spices, berries, mushrooms and seafood were studied by the TL method. Irradiated herbs and spices were easily differentiated from unirradiated ones two years after irradiation of a 10 kGy dose. The mineral composition of seafood was variable; and while calcite was suitable for the TL analysis, aragonite and smectite gave unreliable results. Control analyses during two years confirmed the reliability of TL method.     

Identification of γ-ray irradiated medicinal herbs using pulsed photostimulated luminescence, thermoluminescence, and electron spin resonance spectroscopy

Dried herbal samples consisting of root, rhizome, cortex, fruit, peel, flower, spike, ramulus, folium, and whole plant of 20 different medicinal herbs were investigated using pulsed photostimulated luminescence (PPSL), thermoluminescence (TL), and electron spin resonance spectroscopy (ESR) to identify γ-ray irradiation treatment. Samples were irradiated at 0–50 kGy using a 60Co irradiator. PPSL measurement was applied as a rapid screening method. Control samples of 19 different herbs had photon counts less than the lower threshold value (700 counts 60 s−1). The photon counts of non-irradiated clematidis radix and irradiated evodia and gardenia fruits were between the lower and upper threshold values (700–5,000 counts 60 s−1). TL ratios, i.e., integrated areas of the first glow (TL1)/the second glow (TL2), were found to be less than 0.1 in all non-irradiated samples and higher than 0.1 in irradiated ones providing definite proof of radiation treatment. ESR spectroscopy was applied as an alternative rapid method. In most of the irradiated samples, mainly radiation-induced cellulosic, sugar, and relatively complicated carbohydrate radical ESR signals were detected. No radiation-specific ESR signal, except one intense singlet, was observed for irradiated scrophularia and scutellaria root and artemisiae argyi folium. Figure PPSL can be used as a rapid simple preliminary screening method and a combination of ESR and TL tests for a definite proof of gamma irradiation treatment of medicinal herbs.     

Thermoluminescence analysis for testing the irradiation of spices

Thermoluminescence signals of irradiated and unirradiated spices and herbs are due to inorganic matter grains adhering to the surfaces. This study reports the mineral composition of this dust being, mainly quartz, calcite and philosilicates; it shows the differences between samples exposed and non-exposed to -radiation on the basis of TL signals after long storage periods (1–16 months). A saturation process in the TL signal is found when the samples absorb doses higher than 5 kGy. Finally, the TL glow curve intensities do not suffer significant changes with the dose rate of the -source used in the radiation process.     

Comparative identification of irradiated herbs by the methods of electron paramagnetic resonance and thermoluminescence

Non irradiated and γ-irradiated dry herbs savoury (Savoury), wild thyme (Thymus serpollorium) and marjoram (Origanum) with absorbed dose of 8 kGy have been investigated by the methods of elecrtron paramagnetic resonance (EPR) and thermoluminescence (TL). Non-irradiated herbs exhibit only one weak siglet EPR signal whereas in irradiated samples its intensity increase and in addition two satelite lines are recorded. This triplet EPR spectrum is attributed to cellulose free radical generated by irradiation. It has been found that upon keeping the samples under the normal stock conditions the life-time of the cellulose free radical in the examined samples is ∼60–80 days. Thus the conclusion has been made that the presence of the EPR signal of cellulose free radical is unambiguous indication that the sample under study has been irradiated but its absence can not be considered as the opposite evidence. In the case when EPR signal was absent the method of TL has been used to give the final decision about the previous radiation treatment of the sample.     

Methods for routine control of irradiated food: Determination of the irradiation status of shellfish by thermoluminescence analysis

In some countries, clearance has been given for treating certain types of shellfish by ionizing radiation in order to increase the shelf-life and to reduce health hazards which might be caused by contaminating microorganisms. In the present study, thermoluminescence (TL) analysis was used to examine the irradiation status of shellfish products purchased from local suppliers. For analysis minerals were isolated from the guts of the animals. Although on none of the examined products an irradiation treatment prior to analysis could be shown, the results obtained on non-irradiated and irradiated products have revealed that irradiation within the commercially used dose range can clearly be detected. Already first glow TL intensities of minerald indicated irradiation treatments. Normalized TL signals of non-irradiated and irradiated samples were clearly separated. By calculation of differences of TL intensities and TL signals between non-irradiated and irradiated samples in dependency of integration temperature an optimized integration area for glow curves was determined. The result of this study agree well with results obtained by two large-scale intercomparisons between food control laboratories to detect irradiation treatment of spices and herbal products as well as of fruit and vegetables by TL analysis of contaminating minerals.     

Identification of irradiation treatment of spices by thermoluminescence of contaminating minerals

Five spices, cumin, coriander, clove, cinnamon and black pepper were irradiated by gamma-ray doses of 1.0 and 5.0 kGy and thermoluminescence (TL) method was used for identification of the irradiation treatment. The TL response of the minerals isolated from irradiated samples was much higher as compared to the mineral particles from unirradiated control samples. For the normalisation of results the separated minerals were reirradiated to a normalisation dose of 1.0 kGy and the TL glow curve was recorded a second time. By comparing the glow curves of irradiated and unirradiated samples, finding the ratio of the areas of first and second glow curves (TL₁/TL₂) and comparing the shapes of the glow curves, all the irradiated and unirradiated samples were identified correctly.     

Identification of gamma-irradiated Chinese herbs by thermoluminescence analysis

The feasibility of thermoluminescence (TL) to differentiate irradiated Chinese medicinal herbs from non-irradiated was investigated. Thirty different dried Chinese herbs were tested, including root, flower, ramulus, rhizome, cortex, and whole plant samples. Irradiation of Chinese herbs was associated with strong TL peaks at ~150–250 °C, while TL curves of non-irradiated herbs had very low intensities above 250 °C, which was also confirmed by the TL ratio (non-irradiated, TL₁/TL₂ < 0.1). The ability to determine the irradiation dose by the TL method was influenced by the amount and types of minerals in the samples. All levels of irradiation doses could be detected when between 0.1 and 1.0 kGy, except for three herbs at 0.1 kGy dose. Different blends with small quantities (0.1–10 %) of irradiated herbs were also tested in this study. Samples with powder mixtures containing 1 % irradiated components could be differentiated (TL₁/TL₂ > 0.1) except for sterculia lychnophora, semen cassia, flos inulae, and anemone root. TL ratios of some herbs indicated irradiation (TL₁/TL₂ > 0.1) even if the irradiated components were as low as 0.1 %. Thus we demonstrated that TL analysis had excellent sensitivity and reliability for the identification of irradiated Chinese herbs.     

Suitability of Thermoluminescence for the Detection of Irradiated Chicken and Fish

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.     

Photostimulated luminescence detection of irradiated shellfish: international interlaboratory trial

An interlaboratory trial was conducted to validate photostimulated luminescence (PSL) detection of irradiated shellfish. Five species of shellfish (Nephrops norvegicus, mussels, black tiger prawns, brown shrimps, and king scallops) were presented blind as nonirradiated and irradiated to 0.5 and 2.5 kGy. Precharacterization analysis of each product and treatment was performed on both whole (including shell) and intestinal samples. The results for whole samples (including shell) confirmed that the method was able to distinguish between nonirradiated and irradiated samples, regardless of dose. Intestinal data have identified that the method is dependent on the quantity and sensitivity of grits present within the intestinal tract, which can be assessed using calibration by normalization to 1 kGy. Five laboratories returned both initial screening and calibrated data and sample classification. All laboratories correctly identified all irradiated products using the screening criteria. There were no false positives. The results confirm the validity of the PSL method for shellfish, which has been adopted as a European standard method and by the Codex Alimentarius Commission. Calibration is required where only intestinal material is available. For whole samples with shell, screening alone is sufficient.     

Investigation of the irradiation history of the Iranian dates and pistachio nuts using thermoluminescence technique

Three different varieties of Iranian fresh dates and five types of raw and salted pistachio nuts have been tested for identification of irradiation histories. Doses of 2.5, 5, 7.5 and 10 kGy from a gamma cell Gc-220 have been administrated to the samples under investigation.TL response versus dose for date and for pistachio nuts have been obtained. The effect of added ingredients such as salt in pistachio nuts, and moisture in date samples on the TL response have been studied. The fading of TL intensity of the irradiated dates and pistachio nuts have also been measured. Based on the latter results, it appears possible to identify the irradiated dates (10 kGy), within (1–2) months post-irradiation.In the salted pistachio nuts, the salt itself gives a very significant and distinguishable response. In the unsalted case, however, the difference between the irradiated and unirradiated samples seem difficult to detect due to partial overlapping of the respective responses.     

Potential use of the activation energy value calculated from the thermoluminescence glow curves to detect irradiated food

We herein report on the calculation of the activation energy (E _a) from the thermoluminescence (TL) glow curves performed by the initial rise method that allows us to discriminate between irradiated and non-irradiated sesame seeds. E _a values of natural TL (0.68 ± 0.03 eV) and gamma-induced TL (never lower than 0.82 ± 0.02 eV) appear as a complementary criterion to be used differentiating between irradiated and non-irradiated foodstuffs with the position and the intensity of the main peak of the TL emission. In addition, E _a values taken from irradiated sesame samples at different doses (1, 5 and 10 kGy) and stored up to 15 months after being processed were compared to a ‘positive’ Spanish blend (i.e. at least one component was commercially irradiated).