.gamma.-Irradiated seafoods: identification and dosimetry by electron paramagnetic resonance spectroscopy

An International Collaborative Blind Trial on Electron Spin Resonance (ESR) Identification of Irradiated Crustacea

“…This Ðnding was later conÐrmed by workers such as Goodman et al (1989), Desrosiers (1989), Raffi and Agnel (1990), Stewart et al (1992Stewart et al ( , 1994, Morehouse and Ku (1992) and Helle et al (1993). However, it was highly evident from reported results that the ESR signal induced in prawn or shrimp cuticle by ionising radiation is species-dependent.…”

“…However, work carried out by Desrosiers (1989) on pink shrimp stored at [20¡C showed that the ESR signal survived four freezeÈthaw cycles and could be detected after 43 days, although the intensity was reduced. Therefore, it seems unlikely that freezing and thawing of the samples had a signiÐcant e †ect on the ESR spectra of the pink shrimp in this trial.…”

“…At present a number of tests are being developed for the identiÐcation of irradiated Crustacea and these include thermoluminescence (Schreiber et al 1995 ;Sanderson et al 1996), detection of 2-alkylcyclobutanones (McMurray et al 1995) and electron spin resonance (ESR) spectroscopy (Desrosiers 1989 ;Stewart et al 1992 ;Helle et al 1993 ;Morehouse and Desrosiers 1993 ;Stewart et al 1994).…”

Ionizing Radiation Induced Radicals

“…International health and safety authorities have endorsed the safety of irradiation for all foods up to a dose level of 10 kGy, however, recent evaluation of an international expert study group appointed by FAO, IAEA, and WHO showed that food treated according to good manufacturing practices (GMPs) at any dose above 10kGy is also safe for consumption (ICGFI, 1999). Irradiated food could be identified using different methods such as Gas chromatography, mass spectrometry, thermoluminescence (Schreiber, G., et al, 1993a, Schreiber , G., et al, 1993bc, Ziegelmann, K., et al, 1999, Parlato, A. et al, 2007, D'Oca, M. C. et al, 2008, and Electron paramagnetic resonance (EPR) spectroscopy (Desrosiers, M., 1989, Sünnetcioğlu, M., et al, 1999 which is characterized by its non-destructive detection of radiation-induced radicals, hence, it is a major technique for the investigation of irradiated food and the determination of the dose delivered accurately, which results in accepting or refusing of food transfer. Mineral nutrients and Irradiated vegetables were identified using EPR (Lakshmi Prasuna, C.P, 2008, Maghraby, A., andMaha Anwar Ali.…”

Analytical methods for post-irradiation dosimetry of foods (Technical Report)

“…Some hard, calcified tissues that occur in foods, like pork, chicken and cod bones or prawn cuticle, also stabilize free radicals (Desrosiers and Simic 1988, Desrosiers 1989, Raffi et al 1989. The signal which is very long lived and even survives cooking, probably originates in the hydroxyapatite content of the bone , Gray et al 1989a,b, 1990.…”