Detection of irradiated fresh, chilled, and frozen foods by the mitochondrial DNA method

DNA molecules are very sensitive to ionising radiation, even at low doses. Strand breaks are easy to detect despite the generally low DNA content of foods, but such ruptures are not specific to radiation processing. Preliminary experiments showed that cellular DNA in beef underwent strong enzymatic degradation during storage at +4oC and thus radiation effects could not be isolated. In order to make DNA strand rupture more specific to radiation (other than by deep freezing) it appears necessary to isolate the irradiated DNA from cell enzymes. This is the case for mitochondrial DNA which is protected from enzymatic degradation by the mitochondrial walls but not from radiation. It can, therefore, be assumed that DNA strand breaks in mitochondria will be specific to ionising radiation. The aim of this work is to develop and validate the proposed test on different food samples (meat and fish products) which are already or may be industrially irradiated in the near future. (author)