Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Detection of Gamma-Irradiated Grains by Using DEFT/APC Method

곡류의 감마선 조사 검지를 위한 DEFT/APC 방법의 이용

  • Oh, Kyeung-Nam (Detection Laboratory of Irradiated Foods, Korea Atomic Energy Research institute) ;
  • Lee, Sook-Young (Department of Food and Nutrition, Chung-Ang University) ;
  • Yang, Jae-Seung (Detection Laboratory of Irradiated Foods, Korea Atomic Energy Research institute)
  • 오경남 (한국원자력연구소 식품검지실) ;
  • 이숙영 (중앙대학교 가정대학 식품영양학과) ;
  • 양재승 (한국원자력연구소 식품검지실)
  • Published : 2002.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

For the screening of gamma-irradiated grains, domestic rice, glutinous rice, barley, and wheat were irradiated with 0.1, 0.3, 0.5, 0.7, and 1.0 kGy and screened using the DEFT/APC (Direct Epifluorescent Filter Technique/Aerobic Plate Count) method. The log DEFT/APT units increased with the dose increment in all samples, whereas the log APC unit decreased gradually. For rice, barley, and wheat, unirradiated and irradiated samples with below 0.3 kGy had 2.0 or lower logarithmic units, whereas those with 0.5 kGy or higher had 2.0 or higher logarithmic units. For glutinous rice, the sample irradiated with 0.5 kGy showed 1.92 logarithmic unit and those with 0.7 kGy or higher had 2.0 or higher logarithmic units. These results suggest that if the grains show 2.0 or higher logarithmic units, they could be assumed to have been irradiated at a dose level of at least 0.5 kGy. In conclusion, grains could be easily screened through the DEFT/APC method.

Keywords

References

  1. Diehi, J.F. Potential and current applications of food irradiation. pp. 291-339. In: Safety of irradiated food. 2nd ed. Marcel Dekker Inc.,New York (1995)
  2. Schreiber, A., Helle, N. and Bogl, K.W. Detection of irradiated food methods and routine applications. Int. J. Radiat. Biol. 63: 105-130 (1993) https://doi.org/10.1080/09553009314550141
  3. Loaharanu, P. Acceptance and trading on irradiated foods-international developments of food irradiation and consumer acceptance of irradiated food. Paper presented at the 4th CAFST Seminar, Korea Univ., Seoul (1998)
  4. Loaharanu, P. Status and prospects of food irradiation. Food Technol.48: 124-131 (1994)
  5. Fairbairn, D.W., Olive, P.L. and O'Neill, K.L. The comet assay: a comprehensive review. Mutation Research 339: 37-59 (1995) https://doi.org/10.1016/0165-1110(94)00013-3
  6. Betts, R.P, Farr, L., Bankes, P. and Stringer, M.F. The detection of irradiated foods using the direct epifluorescent filter technique. J. Appl. Bacteriol. 64: 329-335 (1998)
  7. Oduko, J.M. and Spyrou, N.M. Thermoleuminescence of irradiated foodstuffs. Radiat. Phys. Chem. 43: 533-544 (1994) https://doi.org/10.1016/0969-806X(94)90164-3
  8. Raffi, J.J., Brlliardo, J.J. and Agnel, J.P. Application of ESR to identification of irradiated foodstuffs. Appl. Magn. Reson. 10: 357-373 (1996) https://doi.org/10.1007/BF03163119
  9. Delincee, H. Detection of food treated with ionizing radiation. Trends in Food Sci. and Technol. 9: 73-82 (1998) https://doi.org/10.1016/S0924-2244(98)00002-8
  10. Wirtanen, G. and Sjoberg, A.M., Boisen, F. and Alanko, T. Microbiological screening method for indication of irradadition of spices and herb: A BCR Collaboradive Study. J. AOAC Intenational 76:674-681 (1993)
  11. Wootton, M., Djojonegoro, H. and Driscoll, R. The effect of $\gamma$-irradiation on the quality of Australian lice. J. Cereal Sci. 7: 309-315 (1988) https://doi.org/10.1016/S0733-5210(88)80010-9
  12. Wilkinson, V.M. and Gould, G.W. Food irradiation-a reference guide. p. 14 Reed Educational and Professional Publishing Ltd., Oxford, UK (1996)
  13. Byun, M.W. Application of irradiation technology to food industry. Radioisotope News 9: 32-37 (1994)
  14. Wirtanen, G. and $Sj\ddot{o}berg,$ A.M. A microbiological method (DEFT/APC) for the identification of irradiation of spices and seafood. pp. 25-34. In: Leonardi, M., Raffi, J.J. and Belliardo, J.J. BCR Information. Proceeding of the workshop on recent advances on detection of irradiated food. Luxembourg: Commission of the European Communities (1993)
  15. Sjoberg AM, Wirtanen G., and Alanko T. Collaborative study of a microbiological screening method (DEFT/APC) for the identification of the irradiated spices. pp. 15-23. In: Leonardi, M., Raffi, J.J. and Belliardo, J.J. BCR Information. Proceeding of the workshop on recent advances on detection of irradiated food. Luxem bourg: Commission of the European Communities (1993)
  16. Hammerton, K.M. and Banos, C. Detection of irradiated spices with a microbiological method DEFT/APC method. pp. 392-396. In: Detection methods for Irradiated Foods: Current status. The Royal Society of Chemistry Cambridge, UK (1996)
  17. Boisen, F. Detection of irradiated spices using a combined DEFT/APC method. pp. 49-54. In: Leonardi, M., Raffi, J.J. and Belliardo, J.J. BCR Information. Proceeding of the workshop on recent advances on detection of irradiated food. Commission of the European Communities Luxembourg, Bergium (1993)
  18. Oh, K.N., Kim, K.E., Yang, J.S. Germination Properties of Rice and Glutinous Rice Exposed to Gamma Irradiation. J. Food Hyg. Safe. 16: 76-81 (2001)
  19. Hammerton, K.M. Detection of irradiated spices by enumerating the microorganisms. pp. 77-80. In: Leonardi, M., Raffi, J.J., and Belliardo, J.J. BCR Information. Proceeding of the workshop on recent advances on detection of irradiated food. Commission of the European Communities Luxembourg, Bergium (1993)
  20. Sjoberg A.M., Manninen, M., Pmnioja, S., Honkanen, E. and Latva-Kala, K. Irradiation of spices and its detection. Food Reviews International 7: 233-253 (1991) https://doi.org/10.1080/87559129109540909
  21. Oh, K.N., Kim, K.E., Yang, J.S. Gennination Properties of Wheat and Barley Exposed to Gamma Irradiation. J. Food Hyg. Safe. 16: 76-81 (2001)