Detection of radiation treatment in spices, the components of some foodstuffs

The variety of flavor and taste values of food products is created in the course of their production, by the admixture to the product of additives in the form of spices and their compositions. The spices belong to this group of foods, which are most frequently treated with ionising radiation to reduce or eliminate microbial contamination. In present work the results of the detection of radiation treatment in spices are presented on selected food products obtained with the application of spices as additives (soft cheeses, butcher's red meat, cold sources and dressings). The method of thermoluminescence measurements on silicate minerals isolated from food products has been adapted. The procedures for the separation of silicate minerals from investigated foodstuffs are proposed. The results of thermoluminescence measurements on silicate minerals have been discussed. On the basis of obtained results of the thermoluminescence measurements the preliminary concept how to evaluate the product wheather it was or was not produced with the addition of irradiated species is proposed. (author)