The EPR detection of foods preserved with the use of ionizing radiation

Solid constituents extracted from irradiated foods have been examined by the epr (esr) spectroscopy. It has been proved that some epr active species produced by radiation in foods are specific and stable enough to be used for the detection of irradiation treatment. The most promising results have been obtained with bones extracted from frozen raw meat (beef, pork, poultry and fish), with seeds of fruits (dates and figs), with dried mushrooms, gelatin and macaroni. (Author)