EPR DETECTION OF FOODS PRESERVED WITH IONIZING-RADIATION

The applicability of the epr technique for the detection of dried vege tables, mushrooms, some spices, flavour additives and some condiments preserved with ionizing radiation is discussed. The epr signals record ed after exposure to gamma rays and to the beams of 10 MeV electrons f rom linac are stable, intense and specific enough as compared with tho se observed with nonirradiated samples and could be used for the detec tion of irradiation. However, stability of radiation induced epr signa ls produced in these foods depends on storage condition.No differences in shapes (spectral parameters) and intensities of the epr spectra re corded with samples exposed to the same doses of gamma rays ((60) Co) and 10 MeV electrons were observed.