electronic paramagnetic resonance spectrometer / R&D / medical / for pharmaceutical applications
e-scan Food Analyzer
electronic paramagnetic resonance
R&D, medical, for pharmaceutical applications, commercial
compact, desk, regulating
Food irradiation is used to reduce the health risk associated with food-borne pathogens such as Salmonella and to prolong shelf life (sprout inhibition, delay of ripening). In fact, ionizing radiation inhibits the division of microorganisms and creates so-called radiolytic products as well as free radicals. In a dry environment these radicals are relatively stable.
For example, irradiated poultry bones or dried spices may contain a substantial amount of stable radicals which can be easily detected by EPR spectroscopy (EPR = electron paramagnetic resonance, also known as ESR). Extensive consultations and round-robin tests were conducted during the 1990s in order to set European-wide standards for sample preparation, measurement protocol and unequivocal identification of irradiated food via EPR.Currently three EU norms exist, defining food irradiation control via EPR spectroscopy.
With standard research EPR spectrometers such as Bruker’s EMX and ELEXSYS series, food irradiation control can be conducted with superior sensitivity. These experiments require experienced technicians or scientists to operate these complex spectrometers with their full array of technical capabilities.