Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
권호 표지

Monitoring on the Foods not Approved for Irradiation in Korea by PSL and TL Detection Method

광자극발광법과 열발광법을 이용한 국내 방사선 조사 허용 외 식품에 대한 실태 조사

  • Cho, Joon-Il (Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, Korea Food and Drug Administration) ;
  • Lee, Ji-Ae (Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, Korea Food and Drug Administration) ;
  • Lee, Soon-Ho (Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, Korea Food and Drug Administration) ;
  • Hwang, In-Gyun (Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, Korea Food and Drug Administration)
  • 조준일 (식품의약품안전청 식품의약품안전평가원 미생물과) ;
  • 이지애 (식품의약품안전청 식품의약품안전평가원 미생물과) ;
  • 이순호 (식품의약품안전청 식품의약품안전평가원 미생물과) ;
  • 황인균 (식품의약품안전청 식품의약품안전평가원 미생물과)
  • Received : 2010.02.04
  • Accepted : 2010.03.12
  • Published : 2010.03.31
Download PDF
⟨ Previous Next ⟩

Abstract

This research was conducted to assess applicability of photostimulated luminescence (PSL) and Thermoluminescence (TL) methods for investigation of infant and young children products, nut, seasoned dried fish, spice, dried fruits, fruit & vegetable, grain and marine products, which are not approved for irradiation in Korea. PSL results show that the photon counts of non-irradiated samples were lower than 700, while those of irradiated samples were higher than 700. In TL measurement, TL ratio of irradiated samples were higher than 0.1 or ones can decrease below 0.1 whereas the temperature range of TL Glow curve was between $150{\sim}250^{\circ}C$. Monitoring result about 8 class of 325 not approved to irradiated foods, photon counts of samples were less than 700, and after re-irradiation TL Ratio ($TL_1/TL_2$) through re-irradiation step at 1 kGy were higher than 0.1 for the all samples. Therefore, these results suggested that PSL and TL measurements were useful detection methods for 8 class food products not approved to irradiation in Korea and all sample (325 cases) were not irradiated when we analysed by PSL and TL methods.

영 유아용이유식, 견과류, 조미건어포류, 천연향신료, 건조과실류, 과 채가공품, 곡류가공품, 수산물가공품 등 국내 방사선 조사가 허용되지 않은 8품목에 대하여 PSL과 TL 분석법의 적용가능성을 검토하고 325건의 식품을 대상으로 방사선 조사여부 실태조사를 실시하였다. 선행 연구가 수행된 천연향신료, 과 채가공품 및 수산물가공품을 제외한 5개의 식품군에 대하여 PSL과 TL 시험법 적용 가능성 검토 결과, PSL의 경우 비조사구는 모두 700 count보다 낮아 음성 시료로 나타났고 1 kGy로 조사 시 중간 및 양성 시료로 확인되었다. TL 분석결과 비조사구는 모두 자연방사선에 의해서 $300^{\circ}C$ 부근에서 peak를 가지는 비 특이적 glow curve를 나타냈고 TL ratio는 0.1보다 낮게 나타나 음성 시료로 확인되었다. 1 kGy로 조사 시 TL ratio는 영 유아용이유식을 제외하고 모든 시료에서 0.1 이상으로 나타났으며 $150{\sim}250^{\circ}C$ 사이에서 peak가 나타나는 특이적 glow curve를 보여 확인 시험법으로 적용 가능하였다. 또한 영 유아용이유식은 2가지 이상의 원료가 혼합되어있어 TL ratio가 비록 0.1 이하지만 $150{\sim}250^{\circ}C$ 사이에서 peak가 나타나는 특이적 glow curve를 통해 조사 여부를 확인할 수 있었다. 국내 방사선 조사 허용 외 식품 8품목에 대하여 PSL과 TL 시험법의 적용가능성을 확인한 후 325건의 식품에 대하여 실태조사 결과, PSL 경우 15건에서 중간시료가 나타났으나 TL 분석 시 TL ratio가 0.1 이상이거나, $150{\sim}250^{\circ}C$ 부근에서 최대강도를 보이는 glow curve를 나타내는 양성시료는 없는 것으로 확인되었다.

Keywords

References

  1. IAEA. Homepage www.iaea.org/icgfi (2005).
  2. IAEA. Clearance of item by country. (2006).
  3. Regulation of food Irradiation. Food Code. Korea Food and Drug Administration, Seoul, p. 151-152 (2005).
  4. Codex Alimentarius Commission. Codex General Standard for Irradiated Foods and Recommended International Code of Practice for the Operation of Radiation Facilities Used for the Treatment of foods. CAC/VOL, XV, FAO, Rome (1984).
  5. Kwon, J.H.: Commercialization of food irradiation technology and the identification of irradiated foods. Food Ind., 36, 50-55 (2003).
  6. Kwon, J.H., Chung, H.W. and Kwon, Y.J.: Infrastructure of quarantine procedures for promoting the trade of irradiated foods. Paper presented at Symposium of The Korean Society of Postharvest Science and Technology of Agricultural Products on Irradiation Technology for the Safety of food and Public Health Industries and Quality Assurance. Daejon, 13 October, p.209-254 (2000).
  7. Standard for Irradiation. Food Standards Code. Korea Food and Drug Administration, Seoul, 1, 2-1-9. (2007).
  8. Chung, H. W., Park, S. K., Han, S. B., Choi, D. M. and Lee, D. H.: Application of PSL-TL Combined Detection Method on irradiated Composite Seasoning Products and Spices. J. Fd Hyg. Safety., 23, 206-211 (2008).
  9. IAEA. Analytical detection methods for irradiated foods. A review of current literature. IAEA-TECDOC-587, pp.7-172 (1991).
  10. Delincee, H.: Detection of food treated with ionizing radiation. Trends in Food Sci. Tech., 9, 73-82 (1998). https://doi.org/10.1016/S0924-2244(98)00002-8
  11. Hwang, K.T., Park, J.Y. and Kwon, Y.J.: Hydrocarbons detected in irradiated soybeans. Korean J. Food Sci. Technol., 30(3), 517-522 (1998).
  12. Lee, E.Y., Kim, M.O., Lee, H.J., Kim, K.S. and Kwon, J.H.: Detection characteristics of hydrocarbons from irradiated legumes of Korean and Chinese origins. J. Korean Soc. Food Sci. Nutr., 30(5), 770-776 (2001).
  13. Oh, K.N., Kim, K.E. and Yang, J.S.: Detection of irradiated beans using the DNA comet assay. J. Korean Soc. Food Sci. Nutr., 29, 843-848 (2000).
  14. Kim, B.K. and Kwon, J.H.: Identification Characteristics of irradiated Dried Red Pepper during Storage by Analysis of Thermoluminescence, DNA Comet, and DEFT/APC. Korean J. Food Sci. Technol., 36, 851-856 (2004).
  15. Delincee, H.: Analytical methods to identify irradiated fooda review. Radiat. Phys. Chem., 63, 455-458 (2002). https://doi.org/10.1016/S0969-806X(01)00539-4
  16. Oduko, J.M. and Spyrou, N.M.: Thermoluminescence of irradiated food stuffs. Radiat. Phys. Chem., 36, 603-607 (1990).
  17. Hasan, M. and Delincée, H.: Detection of radiation treatment of spices and herbs of asian origin using thermoluminescence of mineral contaminants. Appl. Radiat. Isol., 46, 1071- 1075 (1995). https://doi.org/10.1016/0969-8043(95)00193-H
  18. Schreiber, G.A.: Thermoluminescence and photostimulated luminescence techniques to indentify irradiated foods. In: Detection Methods for Irradiated foods. McMurray, C.H., Stewart, E.M., Gray, R. and Pearce, J. (eds). The Royal Society of Chemistry, Cambridge, UK, pp.121-123 (1996).
  19. Chung, H.W., Kwon, J.H. and Delincée, H.: Photostimulated luminescence thermoluminescence application to detection of irradiated white ginseng powder. Korean J. Food Sci. Technol., 32, 265-270 (2000).
  20. Raffi, J.J. and Benzaria, S.M.: Identification of irradiated foods by electron spin resonance techniques. J. Radiat. Steril., 1, 281-304 (1993).
  21. Morehouse, K.W. and Ku, Y.: Identification of irradiated foods by monitoring radiolytically produced hydrocarbons. Radiat. Phys. Chem., 42, 359-362 (1993). https://doi.org/10.1016/0969-806X(93)90266-W
  22. McKelvey-Martin, V.J., Green, M.H.L., Schmezer, P., Pool- Zobel, B.L., De Meo, MP, Collinns, A.: The single cell gel electrophoresis assay (comet assay). A European review. Mut. Res., 288, 47-63 (1993). https://doi.org/10.1016/0027-5107(93)90207-V
  23. Cerda, H., Delincée, H., Haine, H. and Rupp, H. : The DNA Comet assay as a rapid screening technique to control irradiated food. Mut. Res., 375, 167-181 (1997). https://doi.org/10.1016/S0027-5107(97)00012-2
  24. Jo, D.J. and Kwon, J.H.: Characteristics of thermoluminescence and electron spin resonance and organoleptic quality of irradiated raisin and dried banana during storage. J. Korean Soc. Food Sci. Nutr., 31, 609-614 (2002). https://doi.org/10.3746/jkfn.2002.31.4.609
  25. Noh, J.E., Byun, M.W. and Kwon, J.H.: Quality and thermoluminescence properties of γ-irradiated boiled-dried anchovies during storage. Korean J. Food Preserv., 9, 19-27 (2002).
  26. Chung, H.W., Delincée, H. and Kwon, J.H.: Photostimulated luminescence-thermoluminescence application to detection of irradiated white ginseng powder. Korean J. Food Sci. Technol., 32, 265-270 (2000).
  27. Kim, G.R., Lee, J.W., Kim, J.S. and Kwon, J.H.: Physical detection properties of irradiated wheat and corn treated with different radiation sources. Korean J. Food Preserv., 16, 211- 216 (2009).
  28. Chung, H.W. and Kwon, J.H.: Detection of irradiation treatment for seasoned-powdered foods by thermoluminescence measurement. Korean J. Food Sci. Technol., 30, 509-516 (1998).
  29. Hwang, K.T., Byun, M.W., Wagner, U. and Dehne, L.I.: Detection of post-irradiation of dry soup base ingredients in instant noodle by thermoluminescence technique. Korean J. Food Sci. Technol., 30, 759-766 (1998).
  30. Hwang, K.T., Uhm, T.B., Wagner, U. and Schreiber, G.A.: Application of thermoluminescence to detecting post-irradiation of onion and garlic. J. Korean Soc. Food Sci. Nutr., 27, 63-68 (1998).
  31. Woo, S.H., Yi, S.D. and Yand, J.S.: Detection of irradiated agricultural products by thermoluminescence (TL). Korean J. Food Sci. Technol., 32, 525-530 (2000).
  32. Jeong, J.Y. and Lee, E.Y. and Kwon, J.H.: The detection of irradiated agricultural commodities by origins with photostimulated luminescence (PSL) analysis. Korean J. Postharvest Sci. Technol., 8, 291-295 (2001).
  33. Hwang, K.T., Uhm, T.B., Wahner, U. And Schreiber, G.A.: Application of photostimulated luminescence to detection of irradiated foods. Korean J. Food Sci. Technol., 30, 498-501 (1998).
  34. Kim, M.Y., Kim, B.K., Kim, K.Y., Bhatti, I.A. and Kwon, J.H.: Detection characteristics of irradiated dried vegetables by analyzing photostimulated luminescence (PSL) and thermoluminescence (TL). Korean J. Food Preserv., 13, 211-215 (2006).
  35. Noh, J.E. and Kwon, J.H.: Multistep identification of $\gamma$-irradiated boiled-dried anchovies by analysis of thermoluminescence, electron spin resonance, hydrocarbon and 2-alkylsyclobutanone. J. Korean Soc. Food Sci. Nutr., 32, 8-14 (2003). https://doi.org/10.3746/jkfn.2003.32.1.008
  36. 식품의약품안전청. 식품의 기준 및 규격(방사선 조사식품 의 검지법 신설), 식품의약품안전청 고시 제 2007-22호 (2007).
  37. Kwon, J.H., Kim, M.Y., Kim, B.K, Chung, H.W., Kim, T.C. and Kim, S.J.: The detection of irradiated composite seasoning foods by analyzing photostimulated luminescence (PSL), electron spin resonance (ESR) and thermoluminescence (TL). Korean J. Food Preserv., 13, 55-60 (2006).
  38. Kim, B.K., Lim, S.Y., Song, H.P., Yun, H.J., Kwon, J.H. and Kim, D.H.: Detection characteristics of irradiated aloe vera by analysis of PSL, TL and ESR. Korean J. Food Preserv., 13, 61-65 (2006).
  39. Kwon, J.H., Kim, M.Y., Kim, B.K., Lee, J.E., Kim, D.H., Lee, J.W., Byun, M.W. and Lee, C.B.: Identification characteristics of irradiated dried-spicy vegetables by analyzing photostimulated luminescence (PSL), thermoluminescence (TL) and electron spin resonance (ESR). Korean J. Food Preserv., 13, 50-54 (2006).
  40. Yi, S. D., Woo, S. H. and Yang, J. S.: The use of photostimulated luminescence (PPSL) and thermoluminescence (TL) for the detection of irradiated perilla and sesame seeds. J. Korean Soc. Food Sci. Nutr. 5, 142-147 (2000).
  41. Lee, E. Y., Jung, J. Y., Jo, D. J. and Kwon, J. H.: Detection of Characteristics of TL, ESR and DNA comet for irradiated peanuts by origins. J. Korean Soc. Food Sci. Nutr. 30, 1076- 1081 (2001).