Abstract
This chapter presents electron spin resonance (ESR) spectroscopy as a detection method for irradiated food. In the first part the criteria to be fulfilled by a reliable detection method are summarized. ESR spectroscopy, which satisfies most of the detection criteria, can be used for a wide variety of irradiated foodstuffs and it is standardized for food containing bone, cellulose, and crystalline sugar. Typical spectra for these categories of foodstuffs are presented and discussed. The absence of “specific-to-irradiation” free radicals in the irradiated food or their poor stability can be a serious limitation for the detection of irradiation by ESR spectroscopy. In the last two decades, different improvements in the technique were proposed in order to overcome this problem. The most promising of them are discussed.
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