Abstract
The methods used for identifying the fact of food product irradiation are described. As an example, experimental data on the use of electron paramagnetic resonance (EPR) spectrometry to assess the fact of fish irradiation are presented. Pink salmon was chosen as the object of study and was irradiated at doses of 3 and 6 kGy. An increase in the intensity of the EPR signal is observed with an increase in the irradiation dose. To analyze signal decay kinetics, repeat spectrometry was performed on samples after 10 days and 1 month. A decrease in EPR signal intensity was initially observed post-irradiation due to the decay of short-lived radicals. However, the signal decay became less significant after 1 month. The obtained results demonstrate that EPR spectrometry is a sensitive and reliable method for evaluating fish irradiation.
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