Detection Methods for Irradiated Food—luminescence and Viscosity Measurements

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Abstract
The response to ionizing radiation of thermoluminescence, chemiluminescence and viscosity of food was measured, and many specimens could be clearly distinguished from unirradiated samples up to several months after irradiation. Examples are given which show how to use the methods routinely for the purpose of food control. The results are based on long-term studies covering more than 50 spices and dried vegetables. Several experiments carried out with fresh or deep-frozen products appeared to be worthy of investigation. It is shown how exogenic effects (heat, water, UV, air, ethylene oxide) influence the luminescence. Finally, an assessment is given as to how the identification methods can be improved.