Food irradiation detection

Ionising radiation is used to reduce microorganisms in herbs and spices, to stop potatoes, onions and garlic from sprouting, to control insects in cereals, dried fruit and nuts, and to extend the shelf life of some products. In the European Union the treatment is permitted only under strict conditions, and irradiated foods, including irradiated ingredients, must be labelled as such. Testing lets importers and producers check that a batch has not been irradiated without being declared.

What we test

The right method depends on the product:

• photostimulated luminescence (PSL) is a rapid screening method for dry foods that contain silicate mineral particles, such as herbs, spices, dried fruit and nuts;
• thermoluminescence (TL) is a specific method for products from which silicate minerals can be isolated: spices, fresh or dried fruit and vegetables, tubers, seafood and shrimps;
• electron spin resonance (ESR) detects the stable radicals that irradiation creates in products containing bone (meat, fish), shells, cellulose or crystalline sugars.

A screening result that suggests possible treatment is confirmed with a method suited to the matrix.

Regulatory framework

• Directive 1999/2/EC on foods and food ingredients treated with ionising radiation (treatment conditions and labelling);
• Directive 1999/3/EC on the establishment of a Community list of foods and food ingredients treated with ionising radiation;
• Regulation (EU) No 1169/2011 on the provision of food information to consumers.

How we work

You tell us the product and the purpose of the test, and we choose the appropriate method. Samples are received with full traceability, and you receive a test report stating the method used and the result.