IDENTIFICATION OF IRRADIATED FOOD - THE CURRENT STATUS

There are a number of methods now available for the identification of a range of irradiated foods. Following successful evaluation in interl aboratory blind trials, five standard methods, based on thermoluminesc ence, electron spin resonance spectroscopy and the formation of hydroc arbons and cyclobutanones, have been submitted to the European Committ ee of Standardization (CEN) for its consideration. Research is continu ing in the development of other techniques and in the future additiona l methods may become available.