title: A point about electron paramagnetic resonance detection of irradiated foodstuffs.
abstract: This paper makes a point about the identification of irradiated foodstuffs by means of electron paramagnetic resonance (EPR) or electron spin resonance (ESR). EPR is the most accurate method for such routine applications since radicals are stabilised for a long time in all (or part of) foods that are in solid and dry states; consequently, EPR can be applied to meat and fish bones, fruit and relative products (from vegetal origin). More details are given for mollusc shells, such as oysters and mussels.
authors.affiliation: Laboratoires de Recherche sur la Qualité des Aliments (LARQUA-D51), Université d'Aix-Marseille III, France.
authors.forename: L
authors.initials: L
authors.lastname: Douifi
authors.forename: J
authors.initials: J
authors.lastname: Raffi
authors.forename: P
authors.initials: P
authors.lastname: Stocker
authors.forename: F
authors.initials: F
authors.lastname: Dole
mesh_terms: D000818:Animals; D004578:Electron Spin Resonance Spectroscopy / Q000379:methods*; D005060:Europe; D005514:Food Irradiation / Q000331:legislation & jurisprudence; D005519:Food Preservation / Q000331:legislation & jurisprudence; D005638:Fruit / Q000528:radiation effects; D008460:Meat / Q000528:radiation effects; D011839:Radiation, Ionizing; D012758:Shellfish / Q000528:radiation effects; D014944:World Health Organization