Sakabe Hiroshi, Mori Yoshitane, Saitou Kimie, Todoriki Setsuko
Food and Agricultural Materials Inspection Center, Naka-ku, Yokohama, Kanagawa, Japan.
Shokuhin Eiseigaku Zasshi. 2011;52(1):18-23. doi: 10.3358/shokueishi.52.18.
The thermoluminescence (TL) method using X-rays was investigated for the purpose of detection of irradiated food, and the method was validated at a single laboratory level. A small X-ray irradiator was developed as an alternative radiation source for normalization, and X-ray irradiation conditions equivalent to gamma-ray irradiation from (60)Co were established. Gamma-ray irradiated spices were used for the method validation. The detection limits (MDL) and lower limit of integrated TL intensities (MDL×10) for the spices were checked and the separation of silicate minerals from the spices was confirmed to be sufficient for TL analysis. There was no significant difference in TL glow ratio obtained using two sets of X-ray irradiation equipment including the newly developed equipment. Repeatability and intermediate precision showed no influence of analysts, X-ray irradiation equipments, or measurement days on the TL ratios. From these results, this detection method was validated in a single laboratory.
