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ABSTRACT
At this time, the physico-chemical analysis of food allows for the detection of irradiated foods. This article details the principle and role of international organizations in radiations. It then analyzes the detection methods for irradiated foods and medicines. Several protocols have been standardized by the European Committee for Standardisation (CEN) . These qualitative methods can be applied to quality control in the agrifood sector and to fraud detection in labelling.
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Read the articleAUTHORS
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Jacques RAFFI: ESPCI engineer - Doctor of Science - Former director of the organic matter radiolysis laboratory (CEA & University of Aix-Marseille) - Member of the secretariat of the last WHO/IAEA/FAO expert committee in 1997 (recognizing the safety of ionized foods). - French expert member of working group no. 8 on ionized foods (European Committee for Standardization)
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Jacky KISTER: Engineer IPSOI Marseille - CNRS Research Director - Former director of UMR CNRS 6171 (Complex Chemical Systems) and UMR CNRS 6263 (Specializing in aging reactions of petroleum products and industrial derivatives, agri-food, pharmaceutical and cosmetic products).
INTRODUCTION
Field: Analytical techniques, health
Degree of technology diffusion: Emergence | Growth | Maturity
Technologies involved: gas chromatography, electron paramagnetic resonance, thermoluminescence, irradiation
Applications: food and pharmaceutical control
Key French players: AFNOR
Competitive clusters :
Competence centers :
Industrials: food and pharmaceutical industries
Other global players: CEN, WHO, IAEA
Contact: [email protected] ; [email protected]
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KEYWORDS
ionization | irradiation | detection | law | food | drug
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Laboratory quality and safety procedures
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Food ionization detection
Context
Bibliography
Directory
Organizations
• World Health Organization (WHO) http://www.who.int
• International Atomic Energy Agency (IAEA) http://www.iaea.int
• Food and Agriculture Organization of the United Nations (FAO)
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