The use of ESR spectroscopy for the identification of irradiated food

In these days, there is a growing interest in reliable methods for the identification of foods treated with ionising rays. The authors have chosen chicken and lobster as examples to demonstrate the usefulness of ESR spectroscopy in the detection of such irradiation treatments. Furthermore, it could be shown that even after some time had elapsed there still was a direct relation between ESR signals and the irradiation dose originally used, which fact appears to provide a basis for the development of quantitative methods for the detection of irradiation treatment at any later point of time. (orig.)