标题：Application of epr spectroscopy in preservation of foodstuff with ionizing radiation Part 2. Testing of prescribed dose in foodstuff of animal origin preserved with ionising radiation
摘要：Application of ionising radiation in the preservation of foodstuffs on the world food market, irradiation treatment regulations and demands of consumers for clear declaration of irradiated foodstuffs have emphasised the need for the development of analytical methods for the detection of foodstuffs preserved by ionising radiation. One of the most accurate methods for the identification of irradiated foodstuffs is EPR spectroscopy. EPR spectroscopy is a physical method for detecting unpaired electrons, especially free radicals induced by ionising radiation. EPR can be used as identification test if the radicals are stable over the maximum commercial shelf life of irradiated food with solid and dry components, and where the rigid structure of the matrix inhibits radicals reacting with each other or with food components present in the its wet portion. EPR can be applied to meat and fish bones, fruit and vegetables and the relative products (tea, seasonings, etc.), seafood, etc. This paper describes the use of EPR spectroscopy for assessing the dose level in various foodstuffs of animal origin preserved with ionising radiation.
