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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Bibliographic Details
Published inInternational journal of radiation applications and instrumentation. Part A, Applied radiation and isotopes Vol. 40; no. 10; pp. 1211 - 1214
Main Authors Dodd, N.J.F., Lea, J.S., Swallow, A.J.
Format Journal Article
LanguageEnglish
Published England Elsevier B.V 1989
Subjects
Electron Spin Resonance Spectroscopy
Food Irradiation
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Summary: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.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
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ISSN:0883-2889
DOI:10.1016/0883-2889(89)90065-8