K. Malec-Czechowska, W. Stachowicz, A. M. Dancewicz, Z. Szot
Laboratory of Identification of Irradiated Food, Institute of Nuclear and Technology, 16 Dorodna Str., 03-195 Warsaw, Poland
The results of our own detection of irradiation in various foods: meat, poultry, fishes, spices, dried fruits, mushrooms, crops, fresh fruits and food additives are presented. The techniques for detection whether foods have been irradiated or not, such as EPR spectrometry, thermoluminescence (TL), DNA damage by „comet” method and ability for germination of grains has been discussed. The applicability of particular technique to specific food-stuffs has been indicated.