Treating meats with ionising radiations. An EPR approach to the reconstruction of the administered dose and its reliability

Angelo Alberti; Eugenio Chiaravalle; Ugo Corda; Piergiorgio Fuochi; Dante Macciantelli; Michele Mangiacotti; Giuliana Marchesani; Elena Plescia

doi:10.1016/j.apradiso.2010.08.004

Treating meats with ionising radiations. An EPR approach to the reconstruction of the administered dose and its reliability

Appl Radiat Isot. 2011 Jan;69(1):112-7. doi: 10.1016/j.apradiso.2010.08.004. Epub 2010 Aug 10.

Authors

Angelo Alberti¹, Eugenio Chiaravalle, Ugo Corda, Piergiorgio Fuochi, Dante Macciantelli, Michele Mangiacotti, Giuliana Marchesani, Elena Plescia

Affiliation

¹ ISOF-CNR, Area della Ricerca, Via P. Gobetti 101, I-40129 Bologna, Italy. aalberti@isof.cnr.it

PMID: 20728370
DOI: 10.1016/j.apradiso.2010.08.004

Abstract

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.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Ducks
Electron Spin Resonance Spectroscopy / methods*
Food Irradiation / methods*
Meat / standards*
Rabbits
Radiation Dosage
Radiation, Ionizing
Swine