Testing for irradiated foods
![Food market](/sites/default/files/styles/ua_image/public/media/images/2020-10/food-market-9205_UoA.jpg?itok=N_jdRdDH)
Honours research projects that combine physics and food science are available to improve methodologies to detect irradiated food by optically-stimulated luminescence.
Irradiation of foods is allowed in particular circumstances. Food Irradiation Testing (FIT) has three principal applications:
- monitoring of products to ensure compliance with irradiation orders;
- detection of irradiation used to mask spoilage on foodstuffs, and
- certification of non-irradiation for export market access.
A recent project between researchers in the schools of Agriculture, Food and Wine and Physical Sciences has demonstrated the capability for the Prescott Environmental Luminescence Laboratory (PELL) to conduct FIT.
Optically-Stimulated Luminescence (OSL) was used on a wide range of food samples that were split into four portions and given a range of gamma ray doses up to 20,000 Gy. Results showing a dose-dependent relationship to irradiation were detected in many, but not all, food items.
Questions remain about the optimal sample storage and preparation protocols so that more foods can be analysed.
![John Carragher and potato icecream](/sites/default/files/styles/ua_image/public/media/images/2020-10/john-carragher-icecream-4244.jpg?itok=K1dh1KHl)
Supervisors
Co-supervisors: Professor Nigel Spooner | Professor Maria Saarela
Research area: Food and nutrition science
School of Agriculture, Food and Wine
Recommended honours enrolment: Honours in Food and Nutrition Science