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- W17898512 abstract "This chapter outlines the most internationally accepted detection method of irradiated food-electron paramagnetic resonance (EPR) spectroscopy, which can also be referred to as electron spin resonance (ESR) spectroscopy. As more and more use is made of the process of food irradiation in the national and international food chains, it becomes obvious that some form or forms of the internationally accepted methods of detection are required. Considerable international effort has since been directed toward these goals and substantial progress has been made in a number of directions. The development of accepted detection procedures not only gives enforcement authorities the ability to check that products are correctly labeled but also gives the consumer confidence that adequate independent controls are available. Spectroscopy is the measurement and interpretation of the energy differences between atomic or molecular states. The ultimate proof that the EPR method is useful for the identification of irradiated food is its performance in blind trials. A number of studies have already been completed, and the results have been very encouraging. In the majority of cases, it has been possible to identify foods treated with irradiation at doses well below those likely to be used commercially. The technique of EPR spectroscopy has proved to be a nondestructive technique with the potential for the quick and easy identification of a number of irradiated products. This helps reassure the consumer and ensure that the technique of food irradiation is not abused." @default.
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- W17898512 date "1995-01-01" @default.
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- W17898512 title "The application of EPR Spectroscopy to the Detection of Irradiated Food" @default.
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- W17898512 doi "https://doi.org/10.1016/b978-044481499-9/50008-1" @default.
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