ESR method for the detection of irradiated unboned meats and seafood

Abstract

ESR methods for detecting irradiated foods are used internationally. In the present study, an identification method for irradiated unboned meats, fish with bone, and shellfish were studied. These foods were found to give ESR signals that were specific for irradiated 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 complex 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 intensities, 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.