Molecular DNA-based detection of ionising radiation in meat

Sakalar E.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.97, no.7, pp.2100-2106, 2017 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 97 Issue: 7
  • Publication Date: 2017
  • Doi Number: 10.1002/jsfa.8015
  • Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.2100-2106
  • Çanakkale Onsekiz Mart University Affiliated: Yes

Abstract

BACKGROUNDIonising radiation induces molecular alterations, such as formation of ions, free radicals, and new stable molecules, and cleavage of the chemical bonds of the molecules present in food. Irradiation-treated meat should be labelled to control the process and to ensure free consumer choice. Therefore, sensitive analytical methods are required to detect the irradiation dose.