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European inter-comparison studies as a tool for perfecting irradiated food detection methods

Grzegorz Piotr Guzik

Grzegorz Piotr Guzik

Institute of Nuclear Chemistry and TechnologyWarsaw, Poland
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Guzik, Grzegorz Piotr
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Jacek Michalik

Jacek Michalik

Institute of Nuclear Chemistry and TechnologyWarsaw, Poland
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Michalik, Jacek
  
Sep 17, 2021
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Article Category: Original Paper
Published Online: Sep 17, 2021
Page range: 91 - 97
Received: Jan 21, 2021
Accepted: May 06, 2021
DOI: https://doi.org/10.2478/nuka-2021-0013
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© 2021 Grzegorz Piotr Guzik et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Fig. 1

Multiline EPR signal of dried Morocco raisin irradiated with the dose of 0.5 kGy. Unirradiated raisin does not show any EPR signal. g0 corresponds to geometric centre of multi-component signal.
Multiline EPR signal of dried Morocco raisin irradiated with the dose of 0.5 kGy. Unirradiated raisin does not show any EPR signal. g0 corresponds to geometric centre of multi-component signal.

Fig. 2

EPR signal of irradiated sample of matured hazel-nut shells harvested in Polish farms. Two satellite lines of isotropic triplets distanced by 6.0 mT assigned to cellulose radical are considered the evidence of radiation treatment. The central line of the cellulose triplet is superimposed by a strong native singlet and overgrows the frames of the figure.
EPR signal of irradiated sample of matured hazel-nut shells harvested in Polish farms. Two satellite lines of isotropic triplets distanced by 6.0 mT assigned to cellulose radical are considered the evidence of radiation treatment. The central line of the cellulose triplet is superimposed by a strong native singlet and overgrows the frames of the figure.

Fig. 3

EPR signal of chicken bone sample, irradiated with 0.5 kGy, assigned to a singlet of axial symmetry of ion radical.
EPR signal of chicken bone sample, irradiated with 0.5 kGy, assigned to a singlet of axial symmetry of ion radical.

Results of the PSL (for hot peppers) and TL (for sweet peppers) examination of minerals isolated from the dried peppers

Name of sample TL intensity (150–250°C) Glow ratio A/B
Glow A Glow B
Hot peppers 107 664 2 446 361 0.437
Sweet peppers 8 271 517 9 420 144 0.878
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