Chromatography of food irradiation markers

Physical, chemical, and sensory characteristics of irradiated, prepackaged frankfurters with natural and synthetic antioxidants

“…Due to the recent problems with foodbome illnesses, irradiation has gained strength as a food safety tool. The first attempts at applying ionizing radiation to food processing were made at the end of the 19 th century (Morsel, 1998). Irradiation of food products did not see commercial applications until later in the 20 th century.…”