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The ESR detection of irradiated food.
Dodd, Nicholas J F Lea, J S Swallow, A John
Dodd, Nicholas J F
Lea, J S
Swallow, A John
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Abstract
Previous work has shown that the calcified tissues in several foods give rise to characteristic ESR spectra on irradiation. Further foods have now been examined. Mussel and crab shells give large signals, compared with bones of poultry, beef or frog, while prawn cuticle gives a smaller signal. The limits of detection of irradiation vary between species but are below the doses likely to be used commercially. Quantitative estimation of dose can be achieved by re-irradiation and extrapolation to zero signal.
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Date
1989
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Collections
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Article
Citation
The ESR detection of irradiated food. 1989, 40 (10-12):1211-4 Int J Rad Appl Instrum A