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The ESR detection of irradiated food
N J Dodd1, J S Lea, A J Swallow
1Paterson Institute for Cancer Research, Christie Hospital and Holt Radium Institute, Manchester, U.K.
International Journal of Radiation Applications and Instrumentation. Part A, Applied Radiation and Isotopes
|January 1, 1989
Abstract:
Previous work has shown that the calcified tissues in several foods give rise to characteristic ESR spectra on irradiation. Further foods have now been examined. Mussel and crab shells give large signals, compared with bones of poultry, beef or frog, while prawn cuticle gives a smaller signal. The limits of detection of irradiation vary between species but are below the doses likely to be used commercially. Quantitative estimation of dose can be achieved by re-irradiation and extrapolation to zero signal.