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Introduction: Irradiation has been accepted as an effective food safety method for various foods over 50 years. Gamma rays from radioactive isotopes of Cobalt 60 or Cesium 137 are used for food irradiation applications. The main concern about food irradiation is the detection of these irradiated foods and also loss of detection of irradiation through the storage period. Photo Stimulated Luminescence (PSL) is one of the physical techniques that can be used for irradiation detection. The aim of this study is to analyze the behavior of PSL signals of irradiated spices with respect to storage period, storage temperature, origin and type of samples.
Material and Methods: Red pepper, thyme, and cumin were used as samples and 4°C and 25°C were selected as storage temperature. Storage period was set as six months after irradiation application. During six months storage period, PSL signal was not detectable for most of the origin and sample type. At the end of the sixth month, an spin resonance spectroscopy (ESR) analysis was performed to detect the accuracy of the PSL technique.
Results: With respect to the results of these experiments, it was seen that most of the samples were observed as false unirradiated by PSL technique, however, ESR analyze the samples as irradiated at the end of the sixth month.
Conclusion: According to the statistical analysis, origin and type of sample were determined as the dependent parameters of PSL detection.
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