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Food safety can be improved using ionizing radiation to reduce food spoilage and to extend its shelf life. The gas chromatography/mass spectrometry (GC/MS) has been validated by the European Community as a powerful method to identify irradiated food containing fat. The preliminary goals of our research were: (i) to set up this method, based on the detection of radiation induced 2-dodecylcyclobutanones...
Thermoluminescence (TL) dosimetry is one of the physical methods used for the identification of irradiated food, suitable for foods from which silicate minerals can be extracted. The aims of the present work were to apply the TL analysis for a qualitative identification of irradiated oregano, and to set up a quantitative procedure to estimate the original treatment dose on the sample. The experimental...
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