Identification of irradiated spices with thermo‐and chemiluminescence measurements

Abstract
Summary: Thermoluminescence and chemiluminescence intensities of twenty‐nine different spices were measured to determine whether the techniques could be used to detect if spices had been irradiated (10 kGy) and stored after irradiation. In each case it was possible to identify radiation treatment with 10 kGy by at least one of the two methods, if irradiation occurred 2–3 weeks prior to the examination. The luminescence effect from radiation treatment differs from spice to spice. Intensity increases in samples treated with 10 kGy vary between 1 (no effect) and about 1000 times compared with untreated samples. Thermoluminescence proved to be more useful than chemiluminescence, as with most spices radiation treatment could be identified after longer periods of time. A combined or simultaneous use of both techniques assures a rapid identification of radiation treatment in most of the examined spices. With the exception of garlic, onions, white and black pepper, the irradiated spices can be identified more than 6 months after irradiation. Some, curcuma, juniper berries, basil, chillis, paprika and celery, show increased luminescence intensities for a year or longer after irradiation.

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