Abstract
This report describes in detail an inter-laboratory test to detect the irradiation of spices, herbs and spice-and-herb mixtures in the dose range used for reduction of the number of contaminating microorganisms. Approx. 3 months and 9 months after irradiation the 14 participating laboratories determined the thermoluminescence (TL) of mineral contaminations that were isolated from coded samples. 18 different products (six spices, six herbs and six spice-and-herb mixtures) were examined. By whole sample analysis results were obtained in the inter-laboratory test which are typical for this method: Only one non-irradiated sample was classified as irradiated. By contrast, from some spice or herb products (5) all irradiated samples were correctly identified. From other products (3) some irradiated samples could not be identified as irradiated. From the rest of products (4) the majority of the irradiated samples was not identified as irradiated. Therefore, it is not possible to state definitively whether the whole sample method can be recommended as a screening technique. The decision rests with the user. However, data analysis of whole sample measurements revealed that the TL intensities of non-irradiated samples were within the same order of magnitude. Thus, there is no further need for establishing product-specific threshold values. The results
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Citation Formats
Schreiber, G A, Wagner, U, Leffke, A, Helle, N, Ammon, J, Buchholtz, H V, Delincee, H, Estendorfer, S, Fuchs, K, Grabowski, H.U. von, Kruspe, W, Mainczyk, K, Muenz, H, Nootenboom, H, Schleich, C, Vreden, N, Wiezorek, C, and Boegl, K W.
Thermoluminescence analysis to detect irradiated spices, herbs and spice-and-herb mixtures - an intercomparison study. A report in English and German.
Germany: N. p.,
1993.
Web.
Schreiber, G A, Wagner, U, Leffke, A, Helle, N, Ammon, J, Buchholtz, H V, Delincee, H, Estendorfer, S, Fuchs, K, Grabowski, H.U. von, Kruspe, W, Mainczyk, K, Muenz, H, Nootenboom, H, Schleich, C, Vreden, N, Wiezorek, C, & Boegl, K W.
Thermoluminescence analysis to detect irradiated spices, herbs and spice-and-herb mixtures - an intercomparison study. A report in English and German.
Germany.
Schreiber, G A, Wagner, U, Leffke, A, Helle, N, Ammon, J, Buchholtz, H V, Delincee, H, Estendorfer, S, Fuchs, K, Grabowski, H.U. von, Kruspe, W, Mainczyk, K, Muenz, H, Nootenboom, H, Schleich, C, Vreden, N, Wiezorek, C, and Boegl, K W.
1993.
"Thermoluminescence analysis to detect irradiated spices, herbs and spice-and-herb mixtures - an intercomparison study. A report in English and German."
Germany.
@misc{etde_10110261,
title = {Thermoluminescence analysis to detect irradiated spices, herbs and spice-and-herb mixtures - an intercomparison study. A report in English and German}
author = {Schreiber, G A, Wagner, U, Leffke, A, Helle, N, Ammon, J, Buchholtz, H V, Delincee, H, Estendorfer, S, Fuchs, K, Grabowski, H.U. von, Kruspe, W, Mainczyk, K, Muenz, H, Nootenboom, H, Schleich, C, Vreden, N, Wiezorek, C, and Boegl, K W}
abstractNote = {This report describes in detail an inter-laboratory test to detect the irradiation of spices, herbs and spice-and-herb mixtures in the dose range used for reduction of the number of contaminating microorganisms. Approx. 3 months and 9 months after irradiation the 14 participating laboratories determined the thermoluminescence (TL) of mineral contaminations that were isolated from coded samples. 18 different products (six spices, six herbs and six spice-and-herb mixtures) were examined. By whole sample analysis results were obtained in the inter-laboratory test which are typical for this method: Only one non-irradiated sample was classified as irradiated. By contrast, from some spice or herb products (5) all irradiated samples were correctly identified. From other products (3) some irradiated samples could not be identified as irradiated. From the rest of products (4) the majority of the irradiated samples was not identified as irradiated. Therefore, it is not possible to state definitively whether the whole sample method can be recommended as a screening technique. The decision rests with the user. However, data analysis of whole sample measurements revealed that the TL intensities of non-irradiated samples were within the same order of magnitude. Thus, there is no further need for establishing product-specific threshold values. The results make it clear that irradiation of spices, herbs and spice-and-herb mixtures with commercially used doses can be clearly detected by determination of TL signals of contaminating minerals throughout the entire period in which the products are normally stored and that the methods described are suitable for routine analysis in food inspection laboratories. (orig./UHE)}
place = {Germany}
year = {1993}
month = {Dec}
}
title = {Thermoluminescence analysis to detect irradiated spices, herbs and spice-and-herb mixtures - an intercomparison study. A report in English and German}
author = {Schreiber, G A, Wagner, U, Leffke, A, Helle, N, Ammon, J, Buchholtz, H V, Delincee, H, Estendorfer, S, Fuchs, K, Grabowski, H.U. von, Kruspe, W, Mainczyk, K, Muenz, H, Nootenboom, H, Schleich, C, Vreden, N, Wiezorek, C, and Boegl, K W}
abstractNote = {This report describes in detail an inter-laboratory test to detect the irradiation of spices, herbs and spice-and-herb mixtures in the dose range used for reduction of the number of contaminating microorganisms. Approx. 3 months and 9 months after irradiation the 14 participating laboratories determined the thermoluminescence (TL) of mineral contaminations that were isolated from coded samples. 18 different products (six spices, six herbs and six spice-and-herb mixtures) were examined. By whole sample analysis results were obtained in the inter-laboratory test which are typical for this method: Only one non-irradiated sample was classified as irradiated. By contrast, from some spice or herb products (5) all irradiated samples were correctly identified. From other products (3) some irradiated samples could not be identified as irradiated. From the rest of products (4) the majority of the irradiated samples was not identified as irradiated. Therefore, it is not possible to state definitively whether the whole sample method can be recommended as a screening technique. The decision rests with the user. However, data analysis of whole sample measurements revealed that the TL intensities of non-irradiated samples were within the same order of magnitude. Thus, there is no further need for establishing product-specific threshold values. The results make it clear that irradiation of spices, herbs and spice-and-herb mixtures with commercially used doses can be clearly detected by determination of TL signals of contaminating minerals throughout the entire period in which the products are normally stored and that the methods described are suitable for routine analysis in food inspection laboratories. (orig./UHE)}
place = {Germany}
year = {1993}
month = {Dec}
}