Ionizing radiation has been used for many years to preserve foods by killing organisms in herbs and spices, sterilizing insects in dry foods, inhibiting germination, and prolonging shelf-life by eliminating the organisms on meat/poultry. Food that has been irradiated, typically, does not have a different texture, appearance, or taste. While this process offers health-related and economic benefits, there is concern that food irradiation is used to mask poor food quality and serve as a crutch to improper food handling and processing.
Many times, the label on the package is the only indication that a food was irradiated. Instead of relying solely on label information, techniques are utilized to confirm irradiation. Food Irradiation detection is important for quality control purposes to ensure a balance of benefits and a control of country specific legislation. Thermoluminescence (TL) technology is widely used as it is highly conclusive and reliable.