This European Standard specifies a method for the identification of irradiation treatment of food which contains fat.
It is based on the gas chromatographic (GC) detection of radiation-induced hydrocarbons (HC). The method has been successfully tested in interlaboratory trials on raw chicken, pork and beef [1] to [4] as well as on Camembert, avocado, papaya and mango [5], [6].
Other studies demonstrate that the method is applicable to a wide range of foodstuffs [7] to [28].