Studies Regarding the Safety and Control of Irradiated Food

Abstract

Food irradiation is a preservation technique that uses ionizing radiation and has minimum influence on food properties. Food safety studies shown that it doesn’t generate noxious compounds in the food structure. Food irradiation can ensure safer foodstuff (by inactivating pathogen microorganisms) and higher quantities of foodstuff (by increasing the validity period). The detection of irradiated food is an activity in the benefit of the consumer that regards for the collective security of foodstuff. The paper is bringing out a physical method for the detection of irradiated food, Electron Spin Resonance (ESR) Spectroscopy. This method is sophisticated and it requires qualified personnel for an adequate application.