Treating meats with ionising radiations. An EPR approach to the reconstruction of the administered dose and its reliability.
Treatment of food with ionising radiations in order to increase its shelf-life is largely employed in many countries. Because of restrictions issued by different governments on the use of this technique, in addition to the identification of irradiated foodstuffs, it may be important to determine the radiation dose administered to the foodstuffs. An EPR based protocol to reconstruct the administered dose from samples of irradiated meats (rabbit, pork and duck) within an uncertainty of ± 25% is reported.
Alberti
Angelo
A
ISOF-CNR, Area della Ricerca, Via P. Gobetti 101, I-40129 Bologna, Italy. aalberti@isof.cnr.it
Chiaravalle
Eugenio
E
Corda
Ugo
U
Fuochi
Piergiorgio
P
Macciantelli
Dante
D
Mangiacotti
Michele
M
Marchesani
Giuliana
G
Plescia
Elena
E
D000818:Animals; D004372:Ducks; D004578:Electron Spin Resonance Spectroscopy / Q000379:methods*; D005514:Food Irradiation / Q000379:methods*; D008460:Meat / Q000592:standards*; D011817:Rabbits; D011829:Radiation Dosage; D011839:Radiation, Ionizing; D013552:Swine