[en] Complete text of publication follows. The method of thermoluminescence (TL) analysis recently accepted as an official CEN (European Committee for Standardization) standard has been used for detection of irradiated foods. Food items of interest were dry herbs, spices and seasonings, berries and seafood. The method is based on determination of TL of adhering and contaminating minerals in foods. The presence of minerals in samples is a criterion for application of the method. The most common minerals in terrestrial food were tectosilicates - quartz and feldspars - which with their intense and stable thermoluminescence were well suited for the analysis. Mica proved to be useless for detection purposes, whereas carbonite in the form of calcite separated from intestines of seafood was acceptable. The effect of mineral composition and structure on TL was studied for different minerals. A new autoradiographic application to determine luminescence of irradiated minerals was developed for the study. The method is based on an exposure of autoradiographic film on laboratory irradiated rock surface, and its quantitative analysis by the digital image processing technique. Mineral compositions of the minerals are determined by SEM/EDS analysis