Detection of irradiated liquid egg white by capillary

摘要

United Kingdom legislation requires that irradiated food is labelled to indicate that it has been treated by irradiation. In order to enforce such regulations, methods for the detection of irradiated food are necessary. It is recognised that there is unlikely to be a single test applicable to all food types and that different tests to cover the range of food types likely to be irradiated are needed. Methods developed to date for detecting irradiation of foods are based upon underlying compositional factors of the food. These methods cover most food types with the exception of proteinaceous foods such as liquid egg white.