3. Detection of ionized food

A distinction is usually made between :

• routine methods (screening, cf. "S", table 2 ), which are rapid and based on techniques that are easily accessible to manufacturers and food control laboratories;

• generally more complex methods leading to a "real proof" (cf. "P", table 2 ).

In the latter case, we have proof of both ionization and non-ionization. This is very important in order to detect the "non-labeling" of an ionized product (information fraud control) as well as the correct application of ionizing treatment (quality control).