[en] The conditions required to use Electron Spin Resonance (ESR) in identification of irradiated foods is first described. Then we present the results of an intercomparison sponsored by the Community Bureau of Reference involving 22 european laboratories. Qualitative identification of irradiated beef bones, dried grapes and papaya is very easy. Kinetical studies are necessary in case of fish species. Further researches are required in case of pistachio-nuts. Although all laboratories could distinguish between the two dose ranges used in case of meat bones (i.e. 1-3 and 7-10 kGy), there is an overlap of the results from the different laboratories. 2 tabs., 3 figs