Evaluation of a gas chromatographic method to identify irradiated chicken, pork, and beef by detection of volatile hydrocarbons.
A method suitable for routine application was used in an interlaboratory study to detect irradiation treatment of chicken carcass, pork, and beef. By using gas chromatographic analysis, 17 participating laboratories determined the quantity of 4 different radiation-induced volatile hydrocarbons (tetradecene, pentadecane, hexadecadiene, and heptadecene) in the fat fraction of coded specimens approximately 3 and 6 months after irradiation. The specimens of each type of meat were supplied by 2 different producers. The dose range tested (0.6-7.5 kGy) included levels commercially used to reduce the number of contaminating microorganisms (1-5 kGy). The method employed permitted a correct identification of irradiated or nonirradiated in 98.3% of the 864 specimens.
Schreiber
G A
GA
Federal Institute for Health Protection of Consumers and Veterinary Medicine, Berlin, Germany.
Schulzki
G
G
Spiegelberg
A
A
Helle
N
N
Bögl
K W
KW
D000818:Animals; D015415:Biomarkers / Q000032:analysis; D002417:Cattle; D002645:Chickens; D002849:Chromatography, Gas / Q000379:methods*; D005227:Fatty Acids / Q000032:analysis; D005514:Food Irradiation; D006838:Hydrocarbons / Q000032:analysis*; D013058:Mass Spectrometry; D008460:Meat; D013552:Swine; D014835:Volatilization
D015415:Biomarkers; D005227:Fatty Acids; D006838:Hydrocarbons