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Application of PSL-TL Combined Detection Method on irradiated Composite Seasoning Products and Spices  

Chung, Hyung-Wook (Food & Risk Standardization Division, The Bureau of Risk Management, Korea Food & Drug Administration)
Park, Sung-Kug (New Hazard Chemicals Division, Department of Food Safety Evaluation, Korea Food & Drug Administration)
Han, Sang-Bae (Food & Risk Standardization Division, The Bureau of Risk Management, Korea Food & Drug Administration)
Choi, Dong-Mi (New Hazard Chemicals Division, Department of Food Safety Evaluation, Korea Food & Drug Administration)
Lee, Dong-Ha (Food & Risk Standardization Division, The Bureau of Risk Management, Korea Food & Drug Administration)
Publication Information
Journal of Food Hygiene and Safety / v.23, no.3, 2008 , pp. 206-211 More about this Journal
Abstract
Photostimulated luminescence(PSL)-Thermoluminescence(TL) combined analysis was applied to detect whether composite seasoning products and spices were irradiated or not. Samples were irradiated with $^{60}Co$ at $0{\sim}7$ kGy. A total of 12 different samples(6 of composite seasoning products and 6 of spices) was examined. Depending on the PSL results, TL analysis was performed. In case of both PSL positive(${\geq}5,000$ counts) and intermediate($700{\sim}5000$ counts), TL analysis had to be performed to confirm the result of PSL. Using TL, the shape of the glow curve(Glow 1) made it possible to identify the irradiated samples. In addition, The TL glow ratio(Glow 1/Glow 2) obtained by normalization was less than 0.1 for the non-irradiated samples and ${\geq}0.29$ for irradiated ones, respectively.
Keywords
PSL-TL; composite seasoning products; spices; detection;
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