No.8（2005）10.Detection of irradiated foods using a photostimulated luminescence method

Michiko GOTO, Shoji HAGIWARA , Setsuko TODORIKI, Katsunori HONDA, Masao YAMAZAKI, Naoki YAGUMOI, Shigeichi SUZUKI

The present study reports the results of photostimulated luminescence (PSL) measurements for both irradiated and non-irradiated powdered dry leaf vegetable, spice and dry vegetable obtained with a prototype of PSL system developed by our groups. This PSL system consisted of a pulsed Infra-Red(IR) source, single photon counting system, and a computer for data treatments. The PSL intensities of those foods decreased rapidly for 60 seconds and reached a steady level close to the intensity of the non-irradiated sample after 300 seconds following photostimulation.

The shape and slope of the PSL intensity curve was a good criteria to discriminate whether the food was irradiated or not, and it was possible to detect the irradiation history of the food irradiated with a 0.49kGy dose after four months of storage.

Keywords

Irradiated foods, Photostimulated luminescence, Screaning method, Irradiation history

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