Electron spin resonance and thermoluminescence detection of irradiated eggs

Previous work has shown that electron spin resonance (ESR) spectroscopy has been used for the purpose of the identification of irradiated foods containing mussel, crab and spices (1,2). Thermoluminescence (TL) measurements were also used for determining whether spices and dried vegetables have been irradiated or not (3). In this study, both TL and ESR techniques were used for the purpose of the identification and dose assessment of irradiated eggs. The whole eggs were irradiated with gamma-rays at room temperature for the following doses: 1 KGy, 5 KGy and 10KGy. As samples, the egg shells were used for the identification purpose. Irradiated and unirradiated samples were prepared in the same way. Measurements were performed with ESR spectrometer, Bruker ESP 300, and TL detector and recorder, Harshaw 2000 A and B. While the ESR spectroscopy provides a method for the identification of irradiated eggs. TL analysis also gives some signals but it is not so applicable as ESR method