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ESR methods for detecting irradiated foods are used internationally. In the present study, an identifi- cation method for irradiated unboned meats, fish with bone, and shellfish were studied. These foods were found to give ESR signals that were specific for irradi- ated samples. The signals appeared to originate from hydroxyapatite, calcium carbonate, collagen, chitin, melanin, and/or other complex materials. The shape of the ESR spectra for irradiated samples can be com- plex and difficult to analyze. Each ESR spectrum in the present study had several peaks, some of which were not affected by the doses applied. Some peak in- tensities, however, did increase with increases in dose. Minimum detectable dose was approximately 1 to 0.5 kGy. These results indicate that the shape of the ESR spectrum depends on the sample components.

ESR Method for the Detection of Irradiated Unboned Meats and Seafood