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European intercomparison on electron spin resonance identification of irradiated foodstuffs
Author(s) -
RAFFI J.,
STEVENSON M. H.,
KENT M.,
THIERY J. M.,
BELLIARDO J.J.
Publication year - 1992
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1992.tb01186.x
Subject(s) - sardine , food irradiation , electron paramagnetic resonance , irradiation , food science , fish <actinopterygii> , identification (biology) , chemistry , biology , botany , nuclear magnetic resonance , physics , fishery , nuclear physics
Summary The results of a co‐trial organized by the Community Bureau of Reference on the use of Electron Spin Resonance spectroscopy for the identification of irradiated food in 21 laboratories are presented. The trial was qualitative on beef and trout bones, sardine scales, pistachio nut shells, dried grapes, and papaya, and quantitative on poultry bones. There was no difficulty in identifying irradiated meat bones, dried grapes, and papaya. In the case of fish bones there is a need for further kinetic study on different species. Identification of irradiation in pistachio nuts is more complicated and additional research is needed before further trials. All laboratories were able to distinguish between chicken bones irradiated at 1 to 3 kGy or 7 to 10 kGy although there was a partial overlap between the results.