This item deals with identification of irradiated foodstuffs by means
of Electron Paramagnetic Resonance (EPR). EPR is the most accurate met
hod for such routine applications since radicals are stabilized for a
long time in all (part of) foods which are in solid and dry state; con
sequently, EPR can be applied to meat and fish bones, fruit and relati
ve products (from vegetal origin), seafoods, etc.