Document Detail

Free radicals and food irradiation.
MedLine Citation:
PMID:  8660399     Owner:  NLM     Status:  MEDLINE    
Ionizing radiation can be used to control insect and microbial infestation of foodstuffs, inhibit sprouting, delay ripening and reduce the dangers from food-poisoning bacteria. Irradiation produces free radicals, most of which decay rapidly, although some are more persistent. These latter radicals can be detected and characterized by electron spin resonance (ESR). In bone and other calcified tissues, the radiation-induced radicals are distinguishable from naturally occurring radicals, and their stability makes them ideal for radiation dosimetry. The radicals induced in plant material, such as seeds and dried spices, are generally indistinguishable from the endogenous radicals and decay over a period of days or weeks. However, in many of these materials, a radiation-specific radical can be detected at low concentration, thereby permitting identification of irradiated samples, although precluding accurate dosimetry. ESR, although not universally applicable, currently provides the most specific method for the detection of irradiated food.
N J Dodd
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Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  Biochemical Society symposium     Volume:  61     ISSN:  0067-8694     ISO Abbreviation:  Biochem. Soc. Symp.     Publication Date:  1995  
Date Detail:
Created Date:  1996-07-30     Completed Date:  1996-07-30     Revised Date:  2005-11-16    
Medline Journal Info:
Nlm Unique ID:  7506896     Medline TA:  Biochem Soc Symp     Country:  ENGLAND    
Other Details:
Languages:  eng     Pagination:  247-58     Citation Subset:  IM    
CRC Department of Biophysics, Paterson Institute for Cancer Research, Christie Hospital NHS Trust, Manchester, U.K.
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MeSH Terms
Electron Spin Resonance Spectroscopy
Food Analysis
Food Irradiation*
Free Radicals
Reg. No./Substance:
0/Free Radicals

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