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J.Health Sci., 50(5), 542-544, 2004
ESR Method for the Detection of Irradiated Unboned Meats
and Seafood
Makoto Miyahara,*, a Takeo
Nagasawa,b Shigeru
Akiyama,b Yasuhiko
Kobayashi,c Toshiki
Mashimizu,d and Tamio
Maitania
aNational Institute of Health Sciences, 1-18-1 Kamiyoga,
Setagaya-ward, Tokyo, 158-8501, Japan,
bSchool of Allied Health Sciences, Kitasato University, 1-15-1 Kitasato
Sagamihara City, Kanagawa 228-8555, Japan,
cJapan Atomic Energy Research Institute, 1233 Watanuki-cho, Takasaki,
370-1207, Japan, and dJapan Electronic Optics Laboratory, 1156
Nakagami-machi, Akishima, Tokyo, 196-0022, Japan
ESR methods for detecting irradiated foods are
used internationally. In the present study, an
identification method for irradiated unboned meats, fish with
bone, and shellfish were studied. These foods were
found to give ESR signals that were specific for
irradiated samples. The signals appeared to originate from
hydroxyapatite, calcium carbonate, collagen, chitin,
melanin, and/or other complex materials. The shape
of the ESR spectra for irradiated samples can be
complex and difficult to analyze. Each ESR spectrum in
the present study had several peaks, some of which
were not affected by the doses applied. Some peak
intensities, however, did increase with increases in dose.
Minimum detectable dose was approximately 1 to 0.5 kGy. These results indicate that the shape of the
ESR spectrum depends on the sample components.
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