The effect of the treatment with ionising radiations is a reduction of the microbial contamination or an anti-sprouting action on potatoes, onions and garlic.
The ionising radiations are used on products on which the effect of a possible thermal treatment might cause qualitative modifications of the same.
There are several products which have been legally or illegally irradiated, but with no indication on the label of the treatment undergone.
Spices, dry extracts, beverages, fruit juices, meat, coffee, semolina pasta, seasoning, crustaceans, fish, flours, salt, nuts, stuffed pasta, rice, preparations, purees, dietary supplements, potatoes, vegetables, cheese, baby food.
Most food products contain mineral fragments, typically silicates or inorganic materials such as calcite (carbonates). When these materials are exposed to ionising radiations they accumulate energy “trapping” charge carriers at interstitial, structural or impurities level. A following stimulation, through electromagnetic radiations with appropriate wave length, release the above-mentioned “trapped” carriers producing an emission of photo stimulated luminescence (PSL). The measurement of PSL signal is used for determining if the material has been irradiated.
Accreditation by Accredia (Italian Accreditation Body) according to UNI CEI EN ISO/IEC 17025:2005 standard for the specific test: Irradiated food in compliance with the standard UNI EN 13751:2009
DIRECTIVE 2000/13/EC OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 20 March 2000 on the approximation of the laws of the Member States relating to the labelling, presentation and advertising of foodstuffs.
DIRECTIVE 1999/2/EC OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 22 February 1999 on the approximation of the laws of the Member States concerning foods and food ingredients treated with ionising radiation.