POSSIBLE ROLE OF ORGANIC PEROXIDES IN THE DETECTION OF IRRADIATED FOOD

In order to determine the level of organic peroxides induced by autooxidation, random sampling of pork has been performed with approximately 300 analytical data. The organic peroxide content in unirradiated pork has been estimated as (5.4 +/- 3.0) X 10(-5) mol.kg-1. The dependence of yield of peroxide in pork, minced meat and braised chicken on absorbed dose has been investigated. For killing trichinae 0.5 approximately 1 kGy is used, the quantity of peroxide in pork will be 2 X 10(-4) mol.kg-1 (or 4 X 10(-4) mol.kg-1 for 1 kGy ), which is 3.7 approximately 7.4 times greater than the background. If 3 kGy is used to eliminate Samonella, the quantity of peroxides in pork will be 1.3 X 10(-3) mol.kg-1., which approaches 24 times greater than the average value of background. When minced meat was irradiated in the presence of air, a chain reaction takes place with G (organic peroxides ) value 30.2. Radiation processing dose of braised chicken for shelf-life extension is approximately 9 kGy. organic peroxide content in braised chicken fat is 32.5 X 10-(4) mol.kg-1, which is about 14.7 times greater than average value (2.2 X 10(-4) mol.kg-1) in unirradiated one. Applying peroxide method to qualitatively detect the irradiated food containing fat is satisfactory. Recombining with measuring ESR signal of irradiated bone will cause the method of detection more accurate and perfect.