J. Raffi et Jj. Belliardo, ESR IDENTIFICATION OF IRRADIATED FOODSTUFFS, Journal de chimie physique et de physico-chimie biologique, 90(4), 1993, pp. 1021-1028
The conditions required to use Electron Spin Resonance (ESR) in identi
fication of irradiated foods is first described. Then we present the r
esults of an intercomparison sponsored by the Community Bureau of Refe
rence involving 22 european laboratories. Qualitative identification o
f irradiated beef bones, dried grapes and papaya is very easy. Kinetic
al studies are necessary in case of fish species. Further researches a
re 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 dif
ferent laboratories.