Identification of irradiated foodstuffs: results of a European test intercomparison

The results of an intercomparison, organized by the Community Bureau of Reference (Commission of the European Communities), 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. Protocols are proposed for meat bones, fish bones (with some restrictions) and fruits such as dried grapes and papaya. The protocol for pistachio nuts and fruits such strawberries is more complicated and further research is needed prior the organization of future intercomparisons. A quantitative intercomparison on poultry bones was also organized. Laboratories were able to distinguish between chicken bones irradiated at 1 to 3 kGy or 7 to 10 kGy.