Application of epr spectroscopy in preservation of foodstuff with ionizing radiation Part 2. Testing of prescribed dose in foodstuff of animal origin preserved with ionising radiation

Abstract

Primjena ionizacijskog zračenja u konzerviranju namirnica na svjetskom tržištu, zakonska regulativa vezana uz upotrebu tehnologije zračenja i zahtjev potrošača za jasnom deklaracijom ozračenih namirnica naglasila je potrebu razvoja analitičkih metoda za detekciju namirnica konzerviranih na takav način. Jedna od najpreciznijih metoda za identifikaciju ozračenih namirnica je metoda elektronske paramagnetske rezonancije (EPR). EPR spektroskopija je fizikalna metoda koja promatra nesparene elektrone, posebno slobodne radikale uzrokovane primjenom zračenja. Može se upotrijebiti kao identifikacijski test ako su radikali stabilni tijekom komercijalnog roka upotrebe ozračene namirnice, čije su komponente u čvrstom i suhom stanju, gdje je reaktivnost radikala međusobno i s vodom mala. Primjenjuje se na kostima u mesu i ribi, voću i povrću, te proizvodima takvih namirnica (čaj, začini i sl.), te namirnicama iz mora itd. U ovom radu opisana je primjena EPR spektroskopije u provjeri ispravnosti doze u raznim namirnicama animalnog porijekla konzerviranih ionizacijskim zračenjem.Application of ionising radiation in the preservation of foodstuffs on the world food market, irradiation treatment regulations and demands of consumers for clear declaration of irradiated foodstuffs have emphasised the need for the development of analytical methods for the detection of foodstuffs preserved by ionising radiation. One of the most accurate methods for the identification of irradiated foodstuffs is EPR spectroscopy. EPR spectroscopy is a physical method for detecting unpaired electrons, especially free radicals induced by ionising radiation. EPR can be used as identification test if the radicals are stable over the maximum commercial shelf life of irradiated food with solid and dry components, and where the rigid structure of the matrix inhibits radicals reacting with each other or with food components present in the its wet portion. EPR can be applied to meat and fish bones, fruit and vegetables and the relative products (tea, seasonings, etc.), seafood, etc. This paper describes the use of EPR spectroscopy for assessing the dose level in various foodstuffs of animal origin preserved with ionising radiation