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Would it Still be Possible to Identify Irradiated Lipid-containing Foods Towards the End of their Shelf-life?

School of Biosciences, University of Westminster, London, UK, I.Tewfik{at}westminster.ac.uk

S. Tewfik

Department of Health and Human Sciences, London Metropolitan University, London, UK

The current British and European Standard (BS EN1785: 2003) for the identification of gamma irradiated foods is based on the isolation and detection of a group of lipid derived 2-alkylcyclobutanone compounds that are formed following irradiation. The 2-alkylcyclobutanones (2-dodecylcyclobutanone {DCB}, and 2-tetradecylcyclobutanone {TCB}) have been validated as radiolytic markers in the routine chemical identification of irradiated foods. This study was carried out with the view to answering a key question in relation to the fate of irradiated foods post irradiation and during storage; would it still be possible to correctly identify foods as having being irradiated towards the end of their shelf-life? Chemical detection method was employed to closely follow and plot the loss of each of these radiolytic markers throughout shelf-life. Significant levels of DCB and TCB were detected in all irradiated beef samples, which have been stored over 12-month period. Despite the considerable drop in the levels of both markers with time, it was still possible to detect both markers and therefore confirm that the stored samples had in fact been previously irradiated. These reported findings confer additional traceability choice to the global market of irradiated foods that may consequently, raise confidences among concerned parties.

Key Words: food irradiation • storage • radiolytic markers • chemical detection

Food Science and Technology International, Vol. 14, No. 6, 519-524 (2008)
DOI: 10.1177/1082013208100465


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