Electron spin resonance intercomparison studies on irradiated foodstuffs
The results of intercomparison studies organised by the Community Bureau of Reference on the use of electron spin resonance spectroscopy for the identification of irradiated food are presented. A qualitative intercomparison was carried out using beef and trout bones, sardine scales, pistachio nut shells, dried grapes and papaya. A quantitative intercomparison involving the use of poultry bones was also organised. There was no difficulty in identifying meat bones, dried grapes and papaya. In the case of fish bones there is a need for further kinetic studies using different fish species. The identification of pistachio nut shells is more complicated and further research is needed prior to the organisation of a further intercomparison. Laboratories were able to distinguish between chicken bones irradiated in the range 1 to 3 kGy or 7 to 10 kGy, although there was a partial overlap between the results from different laboratories.
Bibliographic Reference: EUR 13630 EN (1992) 48 pp., FS, ECU 6.25
ISBN: ISBN 92-826-3434-5
Record Number: 199210037 / Last updated on: 1994-12-02
Original language: en
Available languages: en