Detection of irradiated foods by ESR and TL methods in the scope of intercomparison tests
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Date
2020
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Publisher
Turkish Energy, Nuclear and Mineral Research Agency
Abstract
Baharatlar ve baklagiller (leguminosae) gibi farklı gıdaların ışınlanıp ışınlanmadığı TS EN standardlarına göre araştırılmıştır. Bu araştırmalar, akreditasyon gereksinimlerini yerine getirmek adına ışınlanmış gıda maddelerinin tespiti üzerine Türkiye Atom Enerjisi Kurumu Radyasyon ve Hızlandırıcı Teknolojileri Daire Başkanlığı’nın (önceki adıyla, Sarayköy Nükleer Araştırma ve Eğitim Merkezi -SANAEM) farklı laboratuvarları ve Hacettepe Üniversitesi Fizik Mühendisliği Bölümü Manyetik Rezonans Laboratuvarı arasında karşılaştırma testi kapsamında gerçekleştirilmiştir. SANAEM Kalite Yönetimi Birimi (KYS), gıda maddelerinin tedariki, ışınlanması, laboratuvarlara örneklerin dağıtılması ve sonuçların değerlendirilmesi gibi aşamaları yerine getirerek şekilde bu karşılaştırma testlerini düzenlemiştir. Örnekler, SANAEM'de Co-60 gama kaynağı ile ışınlandıktan sonra laboratuvarlara rastgele kodlanmış örnekler verilmiştir. Gıda maddesi örnekleri EN standartları olarak önerilen çeşitli metodlar kullanılarak analiz edilmiştir: (1) Fiziksel teknikler TS EN 1787: Selüloz içeren gıdalar için Elektron Spin Rezonans tekniği (ESR) ve TS EN 1788 Termolüminesans (TL) tekniği ve (2) biyolojik teknikler. Sonuçların değerlendirilmesi KYS tarafından, ışınlanmış / ışınlanmamış numunelerin doğru bir şekilde saptanması kriterine göre yapılmıştır. Bu çalışmada; nohut, fasulye, kırmızı mercimek, barbunya, yeşil mercimek, nane, kimyon, öğütülmüş kimyon, kekik, karabiber, kırmızı biber ve antep fıstığı örneklerinin ışınlanmış/ışınlanmamış oldukları ESR ve TL teknikleri gibi fiziksel metodlar uygulanarak tespit edilmesi çalışmalarının detaylarını sunulacaktır. KYS’nin raporuna dayanarak, ESR ve TL yöntemlerinin sonuçları tüm yöntemler gibi başarılı bulunmuştur. Işınlama işleminden sonra numunelerin laboratuvarlara hemen ulaşmasının ve nispeten daha yüksek ışınlama dozları uygulanmasının, tarama yöntemi olarak kullanılan biyolojik teknikler dahil tüm yöntemlerin bu karşılaştırma testlerinde başarılı olmasını sağlayabileceği düşünülmektedir.
Different kinds of foodstuffs such as spices and legumes (leguminosae) have been investigated whether they are irradiated or not according to TS EN standards. These investigations have been performed as intercomparison tests on detection of irradiated foodstuffs between different laboratories in Radiation and Accelerator Technologies Department (earlier called Sarayköy Nuclear Research and Training Center -SANAEM) of Turkish Atomic Energy Authority (TAEA) and Magnetic Resonance Laboratory of Physics Engineering Department in Hacettepe University to fulfill the accreditation requirements of TS EN ISO/IEC 17025 standard. SANAEM's Quality Management Section (QMS) organized these intercomparison tests by carrying out stages such as the provision of foodstuffs, irradiation, distribution of samples to laboratories and evaluation of results. The samples were irradiated with Co-60 gamma cell at the SANAEM. Randomly coded samples were provided to the laboratories. The foodstuffs samples were analyzed using various methods proposed as EN standards: (1) Physical techniques TS EN 1787: Electron Spin Resonance (ESR) technique for foodstuffs containing cellose and TS EN 1788: thermoluminescence (TL) technique and biological techniques (EN 13784: DNA comet assay and TS EN 13783: Direct Epifluorescent Filter Technique/Aerobic Plate Count (DEFT/APC)). The results evaluation was done according to criteria as correctly detection of irradiated /unirradiated samples by the QMS. We present here the details of physical methods applying ESR and TL techniques to detect irradiated/unirradiated foods which were chickpea, beans, red lentil, red mullet,lentil green, mint, cumin, ground cumin, thyme, black pepper, red pepper and pistachio. As QMS reported, the results of ESR and TL methods were considered satisfactory like all methods. It can be concluded that immediate reach of samples to the laboratories after irradiation and relatively higher irradiation doses of samples lead to all methods including biological methods used as screening method being successful in this intercomparison tests.
Different kinds of foodstuffs such as spices and legumes (leguminosae) have been investigated whether they are irradiated or not according to TS EN standards. These investigations have been performed as intercomparison tests on detection of irradiated foodstuffs between different laboratories in Radiation and Accelerator Technologies Department (earlier called Sarayköy Nuclear Research and Training Center -SANAEM) of Turkish Atomic Energy Authority (TAEA) and Magnetic Resonance Laboratory of Physics Engineering Department in Hacettepe University to fulfill the accreditation requirements of TS EN ISO/IEC 17025 standard. SANAEM's Quality Management Section (QMS) organized these intercomparison tests by carrying out stages such as the provision of foodstuffs, irradiation, distribution of samples to laboratories and evaluation of results. The samples were irradiated with Co-60 gamma cell at the SANAEM. Randomly coded samples were provided to the laboratories. The foodstuffs samples were analyzed using various methods proposed as EN standards: (1) Physical techniques TS EN 1787: Electron Spin Resonance (ESR) technique for foodstuffs containing cellose and TS EN 1788: thermoluminescence (TL) technique and biological techniques (EN 13784: DNA comet assay and TS EN 13783: Direct Epifluorescent Filter Technique/Aerobic Plate Count (DEFT/APC)). The results evaluation was done according to criteria as correctly detection of irradiated /unirradiated samples by the QMS. We present here the details of physical methods applying ESR and TL techniques to detect irradiated/unirradiated foods which were chickpea, beans, red lentil, red mullet,lentil green, mint, cumin, ground cumin, thyme, black pepper, red pepper and pistachio. As QMS reported, the results of ESR and TL methods were considered satisfactory like all methods. It can be concluded that immediate reach of samples to the laboratories after irradiation and relatively higher irradiation doses of samples lead to all methods including biological methods used as screening method being successful in this intercomparison tests.
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Keywords
Foodstuffs, Gıda maddeleri, Irradiation, Işınlama, Gamma rays, Gama ışınları, EN 1787, ESR, TL
Citation
Tepe Çam, S., Aydaş, C. ve Aydın, T. (2020). Detection of irradiated foods by ESR and TL methods in the scope of intercomparison tests. Turkish Journal of Nuclear Sciences, 32(1), 73-84.