Delincée H
Institut für Ernährungsphysiologie, Bundesforschungsanstalt für Ernährung, Karlsruhe, Germany.
Z Lebensm Unters Forsch. 1993 Sep;197(3):217-26. doi: 10.1007/BF01185274.
A survey over recent international developments to detect the irradiation treatment of foods is given, in particular the programmes of "ADMIT" (FAO/IAEA) and of BCR (European Community). The need to detect radiation treatment by analysing the food itself is desirable to check compliance with existing regulations, such as the enforcement of labelling and control of prohibition, to enhance consumer confidence in the correct application of radiation processing, and to protect consumers' freedom of choice between irradiated or unirradiated food products. Some larger collaborative studies on an international scale have already taken place, e.g. ESR measurements of bones from chicken, pork, beef, frog legs and fish, thermoluminescence of insoluble minerals isolated from herbs and spices, gas chromatographic analysis of hydrocarbons and alkylcyclobutanones derived from the lipid fraction of chicken and the microbiological DEFT/APC procedure for spices. These methods could soon be implemented in international standard protocols.
本文综述了近期国际上食品辐照处理检测方面的进展，特别是粮农组织/国际原子能机构的“ADMIT”计划和欧洲共同体的BCR计划。通过分析食品本身来检测辐照处理对于检查是否符合现有法规（如标签执行和禁令控制）、增强消费者对辐照加工正确应用的信心以及保护消费者在辐照食品和未辐照食品之间的选择自由是很有必要的。一些大规模的国际合作研究已经开展，例如对鸡肉、猪肉、牛肉、蛙腿和鱼肉骨头进行电子自旋共振测量，对从草药和香料中分离出的不溶性矿物质进行热释光测量，对鸡肉脂质部分衍生的烃类和烷基环丁酮进行气相色谱分析，以及对香料采用微生物直接 epifluorescent 技术/需氧平板计数法。这些方法很快就能纳入国际标准规程。
