A point about electron paramagnetic resonance detection of irradiated foodstuffs

This paper makes a point about the identification of irradiated foodstuffs by means of electron paramagnetic resonance (EPR) or electron spin resonanc e (ESR). EPR is the most accurate method for such routine applications sinc e radicals are stabilised for a long time in all (or part of) foods that ar e in solid and dry states; consequently, EPR can be applied to meat and fis h bones, fruit and relative products (from vegetal origin). More details ar e given for mollusc shells, such as oysters and mussels. (C) 1998 Elsevier Science B.V. All rights reserved.