عنوان مقاله [English]
نویسندگان [English]چکیده [English]
DNA in food will sustain damage by gamma radiation that this damage was detected by a sensetive technique called single cell gel electrophoresis. For this purpose poultry and shrimp samples were irradiated by 60Co gamma radiation. The radiation doses for poultry were 2, 5 and 7 kGy and for shrimp were 3 and 7 kGy. Then, irradiated samples were compared with unirradiated ones (control). In addition, the effects of shelf-life and temperature were considered on the same samples. We found that with different doses (even at low dose( identification of irradiated from unirradiated samples were easily possible.
N.P. Singh et.al., “A simple technique for quantitation of low levels of DNA damage in individual cells,” Experimental Cell Research, 175, 184-191 (1988).
Z. Szot et.al., “Effect of storage conditions and gamma irradiation of meat on DNA analyzed by comet assay,” Nuclear Technologies and Methods, 105-107 (1999).
16. Comet Newsletter, Issue#6, April (1997).
17. Codex Alimentarius, Volume XV, Rome (1984).
18. Food Irradiation newsletter, Supplement (1995).