consequently prolongation of storage time can be achieved. Similarly, using irradiation, quarantine requirements can be fulfilled and trade barriers for cereals and tree nuts can be reduced (Moy, 1985).Development of reliable and rapid methods for detection of irradiated food is desirable not only to help administrative control of the facilities licensed for the food irradiation and compulsory certification of treated foods, but also to build consumer confidence on irradiated food. Therefore, during the last decade, a number of analytical methods have been investigated for the detection of radiation treatment of foods. In 1996, the European Committee for Standardization (CEN)
adopted several methods (Delincee, 1998) based on
electron spin resonance (ESR) spectroscopy, gas
chromatography (GC) and Thermoluminescence (TL).
However these methods for the detection of irradiated
foods need sophisticated equipment and skilled expertise
and/or are time consuming. Therefore, there is a need
to apply rapid and simple tests, which should be versatile
and can be carried out using low-cost instrumentation