Identification of irradiated foods by the thermoluminescence of mineral contamination

This investigation assessed the radiation-induced thermoluminescence (TL) of food minerals for identifying irradiated foods. Mineral contamination, rather than the inherent mineral content, of foods was studied. Positive identification of foods given 1-10-kGy doses depends on the contents and composition of the mineral contamination and the time span between irradiation and TL analysis. All 20 irradiated spice and herb samples could be identified without comparing them with unirradiated material. Three out of 60 lots of spices and herbs examined so far were so pure that the mineral contents were too low to allow TL analysis. If the soil where potatoes are grown contains feldspars, sprout inhibition treatment with 100-200-Gy doses can also be detected for up to one year, using the 90-250 degrees C low-temperature part of the TL spectrum for evaluation.