EN 13751:2009

Foodstuffs - Detection of irradiated food using photostimulated luminescence

This European Standard specifies a method for the detection of irradiated foods using photostimulated luminescence (PSL). The technique described here comprises an initial measurement of PSL intensity which may be used for screening purposes, and a calibration method to determine the PSL sensitivity to assist classification. It is necessary to confirm a positive screening result using calibrated PSL or another standardised (e.g. EN 1784 to EN 1788) or validated method.
The method has been successfully tested in interlaboratory trials using shellfish and herbs, spices and seasonings [1]. From other studies it may be concluded that the method is applicable to a large variety of foods [2], [3], [4].

Lebensmittel - Nachweis von bestrahlten Lebensmitteln mit Photostimulierter Lumineszenz

Diese Europäische Norm legt ein Verfahren fest, das zum Nachweis einer Strahlenbehandlung von Lebens-mitteln mit Photostimulierter Lumineszenz (PSL) geeignet ist. Das beschriebene Verfahren besteht aus einer Messung der ursprünglichen PSL-Intensität („Screening“) und einem Kalibrierverfahren zur Bestimmung der PSL-Empfindlichkeit als Hilfe für die Klassifizierung. Es ist erforderlich, ein positives Ergebnis des Screening-Tests mit kalibrierter PSL oder einem anderen genormten (z. B. EN 1784 bis EN 1788) oder validierten Ver-fahren zu bestätigen. Das Verfahren wurde in Ringversuchen erfolgreich an Krebs- und Weichtieren sowie an Kräutern, Gewürzen und Gewürzzubereitungen [1] validiert. Aufgrund weiterer Untersuchungen kann gefolgert werden, dass das Verfahren auf viele verschiedene Lebensmittel angewandt werden kann [2], [3], [4].

Produits alimentaires - Détection d'aliments ionisés par luminescence photostimulée

La présente Norme européenne décrit une méthode de détection des produits ayant subi un traitement ionisant, par analyse de luminescence photostimulée (PSL). La technique décrite ici comprend un mesurage initial de l’intensité de PSL qui peut être utilisée pour des besoins de criblage ainsi qu’une méthode d’étalonnage permettant de déterminer la sensibilité de la PSL et d’aider à la classification des aliments analysés. Un résultat positif de criblage doit être confirmé à l’aide de la PSL étalonnée ou d’une autre méthode normalisée, (par exemple, les EN 1784 à EN 1788), ou validée.
La méthode a été appliquée avec succès lors d'essais interlaboratoires conduits sur des crustacés et des aromates, des épices et des condiments [1]. D’autres études montrent que cette méthode est applicable à une grande variété d'aliments [2], [3], [4].

Živila - Detekcija obsevane hrane z uporabo fotostimulativne luminescence

General Information

• Status: Published
• Publication Date: 14-Jul-2009
• Withdrawal Date: 30-Jan-2010
• ICS: 67.050 - General methods of tests and analysis for food products
• Technical Committee: CEN/TC 275 - Food analysis - Horizontal methods
• Drafting Committee: CEN/TC 275/WG 8 - Irradiated foodstuffs
• Current Stage: 9060 - Closure of 2 Year Review Enquiry - Review Enquiry
• Start Date: 04-Mar-2025
• Completion Date: 04-Mar-2025
• Ref Project: SIST EN 13751:2009 - Foodstuffs - Detection of irradiated food using photostimulated luminescence

Relations

• Replaces: EN 13751:2002 - Foodstuffs - Detection of irradiated food using photostimulated luminescence
• Effective Date: 18-Jul-2009

Overview

EN 13751:2009 is a crucial European Standard issued by CEN that defines the method for detecting irradiated foodstuffs using photostimulated luminescence (PSL). This standardized test method focuses on identifying the presence of ionising radiation treatment in food products such as shellfish, herbs, spices, and seasonings. Using PSL allows for a non-destructive and efficient screening method complemented by calibration techniques to confirm results.

The standard outlines procedures for measuring PSL intensity, classification of results based on defined thresholds, and subsequent validation to ensure accurate detection of irradiation treatment. EN 13751:2009 supersedes the earlier 2002 version and aligns with other related standards for food irradiation detection.

Key Topics

• Photostimulated Luminescence (PSL) Principle
  PSL utilizes the property of mineral debris (like silicates, calcite, hydroxyapatite) naturally present in foods to store energy upon exposure to ionising radiation. When stimulated optically, these minerals release stored energy as luminescence, which can be quantified.

• Screening and Calibration Process

  • Screening PSL: Initial measurement compares PSL intensity against two thresholds-lower (T1) and upper (T2).
  • Calibrated PSL: Sample is irradiated with a known dose after screening. Re-measurement helps differentiate irradiated from non-irradiated samples by the magnitude of PSL increase.

• Thresholds and Classification
  Samples are classified into negative, intermediate, or positive results based on measurement compared to threshold values:

  • Negative (below T1)-likely non-irradiated
  • Intermediate (between T1 and T2)-uncertain status requiring further testing
  • Positive (above T2)-likely irradiated

• Applications of PSL Method
  Validated for foods including shellfish, herbs, spices, and seasonings, with broad applicability to other foodstuffs. The standard recommends confirming positive screenings by calibrated PSL or alternative standardized methods (e.g., EN 1784 to EN 1788).

• Sampling and Sample Preparation
  Sampling must minimize light exposure to prevent PSL signal degradation. Preparation varies by food type, such as dissecting shellfish intestines or layering spice samples for optimal measurement.

• Instrumentation
  The PSL system incorporates a stimulation source, photon counting technology, and software-controlled measurement settings. The SURRC PPSL system example demonstrates an established application.

• Limitations and Validation
  Some foods may generate low PSL sensitivity or residual signals leading to false positives or negatives. The standard advises validation via thermoluminescence (TL) or other validated analytical techniques when results are ambiguous.

Applications

• Food Safety and Quality Control
  EN 13751:2009 provides a reliable method for regulators, food producers, and testing laboratories to screen foods for irradiation, ensuring compliance with labeling regulations and consumer safety.

• Customs and Border Inspection
  Enables quick screening of imported foods suspected of irradiation treatment, supporting enforcement of trade laws regarding food treatment.

• Research and Development
  Offers a framework for developing new detection methods or refining existing techniques in food irradiation analysis.

• Compliance Assurance in Herb, Spice, and Seafood Industries
  Particularly important where irradiation use is restricted or must be declared, assisting in authentication and consumer protection.

Related Standards

• EN 1784 to EN 1788: Series detailing thermoluminescence (TL) and other luminescence methods for confirming food irradiation detection results.
• EN 13751:2002: The earlier edition superseded by the 2009 update which introduces improved calibration and validation methods.
• Standard Sampling and Handling Guidelines: Complementary procedures to ensure consistent and contamination-free sample preparation and measurement.

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Keywords: EN 13751:2009, irradiated food detection, photostimulated luminescence, PSL method, food irradiation testing, shellfish irradiation detection, herbs spices irradiation, calibrated PSL, screening PSL, European Standard, food safety analysis, food irradiation standards, CEN food standards.

Standards Content (Sample)

2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Živila - Detekcija obsevane hrane z uporabo fotostimulativne luminescenceLebensmittel - Nachweis von bestrahlten Lebensmitteln mit Photostimulierter LumineszenzProduits alimentaires - Détection d'aliments ionisés par luminescence photostimuléeFoodstuffs - Detection of irradiated food using photostimulated luminescence67.050Splošne preskusne in analizne metode za živilske proizvodeGeneral methods of tests and analysis for food productsICS:Ta slovenski standard je istoveten z:EN 13751:2009SIST EN 13751:2009en,fr,de01-december-2009SIST EN 13751:2009SLOVENSKI
STANDARDSIST EN 13751:20021DGRPHãþD

EUROPEAN STANDARDNORME EUROPÉENNEEUROPÄISCHE NORMEN 13751July 2009ICS 67.050Supersedes EN 13751:2002
English VersionFoodstuffs - Detection of irradiated food using photostimulatedluminescenceProduits alimentaires - Détection d'aliments ionisés parluminescence photostimuléeLebensmittel - Nachweis von bestrahlten Lebensmitteln mitPhotostimulierter LumineszenzThis European Standard was approved by CEN on 19 June 2009.CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this EuropeanStandard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such nationalstandards may be obtained on application to the CEN Management Centre or to any CEN member.This European Standard exists in three official versions (English, French, German). A version in any other language made by translationunder the responsibility of a CEN member into its own language and notified to the CEN Management Centre has the same status as theofficial versions.CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland,France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.EUROPEAN COMMITTEE FOR STANDARDIZATIONCOMITÉ EUROPÉEN DE NORMALISATIONEUROPÄISCHES KOMITEE FÜR NORMUNGManagement Centre:
Avenue Marnix 17,
B-1000 Brussels© 2009 CENAll rights of exploitation in any form and by any means reservedworldwide for CEN national Members.Ref. No. EN 13751:2009: ESIST EN 13751:2009

NOTE Release of this stored energy by optical stimulation can result in a detectable luminescence signal. 2.2 PSL intensity amount of light detected during photostimulation, in photon count rate 2.3 screening PSL initial PSL PSL intensity recorded from the sample as received or following preparation 2.4 calibrated PSL PSL intensity recorded from the test sample following irradiation to a known dose, after initial PSL measurement 2.5 thresholds values of PSL intensity used for classification. In screening mode, two thresholds, a lower threshold (T1) and an upper threshold (T2) are used to classify the sample 2.6 negative PSL result PSL intensity below the lower threshold (less than T1) 2.7 intermediate PSL result PSL intensity between the upper and the lower threshold (greater than or equal to T1, less than or equal to T2) 2.8 positive PSL result PSL intensity above the upper threshold (greater than T2) SIST EN 13751:2009

comprising sample chamber, stimulation source, pulsed stimulation and synchronised photon counting system. For instrumental set-up, see 7.4. NOTE For the interlaboratory tests, the SURRC PPSL system has been used. 5.2 Disposable Petri-dishes NOTE For the interlaboratory tests, 5 cm Petri-dishes have been used. 5.3 Radiation source, capable of irradiating samples with a defined radiation dose before measurement of calibrated PSL. In the interlaboratory tests on shellfish and herbs, spices and their mixtures [1], sources delivering 60Co-rays have been employed at a fixed radiation dose of 1 kGy. Alternative sources may be used providing they have been found satisfactory. NOTE Other fixed doses can be suitable. 5.4 14C-Source (optional) 5.5 Laminar flow cabinet (optional) 5.6 Air duster (optional) 6 Sampling technique Whenever possible, the sample is taken from a light-protected position in the food consignment, since the PSL intensity decreases on exposure to light. Before analysis, samples should be protected against light exposure. Store them in the dark.
1) Electrolube SC0200H and Scottish Universities Research and Reactor Center Pulsed Photostimulated Luminescence (SURRC PPSL) are examples of products available commercially. This information is given for the convenience of users of this standard and does not constitute an endorsement of CEN of these products. Equivalent products may be used if they can be shown to lead to equivalent results. SIST EN 13751:2009

Samples can either be dispensed in a thick layer within the Petri-dish or in a thin layer, applied to a dish already sprayed with silicone grease (4.1) to fix the sample. Thicker layer samples are less likely to be affected by bleaching; subsurface minerals can be exposed by gentle agitation. NOTE Thin layer samples can also be dispensed into planchets or other shallow containers suitable for irradiation with 90Sr or other sources. If a gamma source is used for calibration either dispensing method is suitable. 7.3 Preparation of shellfish 7.3.1 General PSL analysis can be conducted using whole samples including shell, shelled whole samples and dissected intestines or minerals extracted by flushing with water (4.2). If enough sample material is available, it is recommended that samples be divided into at least six portions, i.e. six Petri-dishes. 7.3.2 Whole samples Whole samples including shell can be placed as received in the Petri-dish. In some cases it can be necessary to cut the shellfish to fit the Petri-dish. If the intestinal tract is visible, it is preferable to place this uppermost. 7.3.3 Shelled whole samples Shelled whole samples can be placed whole in the Petri-dish, again with the intestinal tract facing upwards, using as many individual shellfish as will fit in the Petri-dish. 7.3.4 Shellfish intestines Shellfish intestines can be found as a thin dark tube on the convex side of prawns or shrimps, and in the interiors of molluscs. Using a scalpel, slice the flesh open and with tweezers remove the intestinal tract. Repeat this technique on several samples of shellfish (recommended: 6 intestines per Petri-dish). 7.4 Instrumental Set-Up This section describes the set-up of the SURRC PPSL system, as an example. SIST EN 13751:2009
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