Food Irradiation Control

Hygiene is  a major factor in the industrial processing of food. Microorganisms can be decimated with irradiation. The MS 5000 benchtop EPR system offers a fast, simple and sensitive method to detect radiation induced radicals.


Most of our daily food is processed in an industrial environment. To ensure hygienic integrity the food is irradiated. This standard procedure could generate free radicals which may alter the taste, quality and shelf-life of food/beverages.

ESR spectroscopy can detect free radicals directly and sensitively within a few seconds. The measurement is based on European standards (see below) to ensure a reliable method of quality control.

See also: Flyer Food Irradiation Control

Quality control in accordance with the European standards

EN 1786 (1996): Detection of irradiated food containing bone

  • products from livestock farming

  • chicken wings, grilled chicken, pork butt, ham hock

EN1787 (2000): Detection of irradiated food containing cellulose

  • most plant products: nuts, fruits and vegetables

  • sterile insect technique (SIT) is applied in tropical regions

EN13708 (2001): Detection of irradiated food containing sugar

  • foodstuff containing crystalline sugar

  • sweets, chocolate, pastries

Electron Spin Resonance

ESR is a fast, simple and standardized method for food irradiation control.

Advantages of ESR:

  • Fast readout time (10 s to 30 s)

  • Measuring the impact of ionizing radiation over a wide range: low dose up to high dose

  • Versatile for different kinds of food

  • Example 1: Pistachio in accordance with DIN EN 1787

  • Example 2: Dry mango in accrodance with DIN EN 13708

Add-ons for food irradiation control