ESR IDENTIFICATION OF IRRADIATED FOODSTUFFS

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.