Advanced Analytical Methods for the Detection of Irradiated Foods

Abstract

This chapter describes the application of spectroscopic methods such as thermo- and photoluminescence and electron paramagnetic resonance/electron spin resonance (EPR/ESR) spectroscopy in the food market and trade for the control of radiation treatment of a variety of nutritious products and commodities. Basic information on food irradiation as a tool for microbial decontamination of food from pathogenic microorganisms is also given.