The ESR detection of irradiated food

The ESR detection of irradiated food

Previous work has shown that the calcified tissues in several foods give rise to characteristic ESR spectra on irradiation. Further foods have now been examined. Mussel and crab shelss give large signals, compared with bones of poultry, beef or frog, while prawn cuticle gives a smaller signal. The l...

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Veröffentlicht in:International journal of radiation applications and instrumentation. Part A, Applied radiation and isotopes Applied radiation and isotopes, 1989, Vol.40 (10), p.1211-1214
Hauptverfasser: Dodd, N.J.F., Lea, J.S., Swallow, A.J.
Format: Artikel
Sprache:eng
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Electron Spin Resonance Spectroscopy
Food Irradiation
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container_title International journal of radiation applications and instrumentation. Part A, Applied radiation and isotopes
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creator Dodd, N.J.F.
Lea, J.S.
Swallow, A.J.
description Previous work has shown that the calcified tissues in several foods give rise to characteristic ESR spectra on irradiation. Further foods have now been examined. Mussel and crab shelss give large signals, compared with bones of poultry, beef or frog, while prawn cuticle gives a smaller signal. The limits of detection of irradiation vary between species but are blow the doses likely to be used commercially. Quantitative estimation of dose can be achieved by re-irradiation and extrapolation to zero signal.
doi_str_mv 10.1016/0883-2889(89)90065-8
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subjects Electron Spin Resonance Spectroscopy
Food Irradiation
title The ESR detection of irradiated food
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