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    Free radicals and food irradiation.

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    Authors
    Dodd, Nicholas J F
    Affiliation
    CRC Department of Biophysics, Paterson Institute for Cancer Research, Christie Hospital NHS Trust, Manchester, U.K.
    Issue Date
    1995
    
    Metadata
    Show full item record
    Abstract
    Ionizing radiation can be used to control insect and microbial infestation of foodstuffs, inhibit sprouting, delay ripening and reduce the dangers from food-poisoning bacteria. Irradiation produces free radicals, most of which decay rapidly, although some are more persistent. These latter radicals can be detected and characterized by electron spin resonance (ESR). In bone and other calcified tissues, the radiation-induced radicals are distinguishable from naturally occurring radicals, and their stability makes them ideal for radiation dosimetry. The radicals induced in plant material, such as seeds and dried spices, are generally indistinguishable from the endogenous radicals and decay over a period of days or weeks. However, in many of these materials, a radiation-specific radical can be detected at low concentration, thereby permitting identification of irradiated samples, although precluding accurate dosimetry. ESR, although not universally applicable, currently provides the most specific method for the detection of irradiated food.
    Citation
    Free radicals and food irradiation. 1995, 61:247-58 Biochem. Soc. Symp.
    Journal
    Biochemical Society Symposium
    URI
    http://hdl.handle.net/10541/97468
    PubMed ID
    8660399
    Type
    Article
    Language
    en
    ISSN
    0067-8694
    Collections
    All Paterson Institute for Cancer Research

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