Physical Testing for Food

Irradiated Foods

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.

Matrices

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, and baby food.

Analytical technique

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.

Legislative References

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.

Radioactivity in Food

As a result of nuclear tests and accidents at some nuclear power plants (Chernobyl, Fukushima), a certain amount of radioactive elements have been released into the atmosphere. The European authorities have therefore adopted regulatory measures to deal with the risk of radioactive contamination.

The legislation requires the control of radioactivity in food. The maximum permissible levels of radioactive contamination of foodstuffs and animal feed have been defined by the following regulations:

• EC Regulation No. 1048/2009 amending EC Regulation No. 733/2008 (Chernobyl).
• Implementing Regulation (EU) 2017/2058 amending Implementing Regulation (EU) N°2016/6 (Fukushima).

Determinations

Analytical RIcerca of Cs 137 + Cs 134 and, making use of the collaboration of an external specialized laboratory, any other radionuclides.

Measurements of osmolality of aqueous solutions and Brookfield viscosity of fluids are also carried out with specific systems.

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