An interlaboratory trial on the identification of irradiated spices, herbs, and spice-herb mixtures by thermoluminescence analysis

Thermoluminescence analysis was used in an interlaboratory study to detect irradiation treatment of spices, herbs, and spice-herb mixtures in the dose range used for the reduction of microbial counts. About 3 and 9 months after irradiation, 14 participating laboratories determined the thermoluminescence of mineral contaminants that had been isolated from coded samples. A total of 18 different products (6 spices, 6 herbs, and 6 spice-herb mixtures) were examined. The method gave correct identifications as irradiated or nonirradiated in 99.1% of 317 samples. Only 3 irradiated samples were not correctly identified. This result was achieved by integration of whole glow curves. By glow curve analysis, a temperature range could be determined in which differentiation between irradiated and nonirradiated samples was even better than on the basis of the total integral values