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Hydrogen is a radiolysis product of water.

Hydrogen is a radiolysis ra·di·ol·y·sis
n. pl ra·di·ol·y·ses
Molecular decomposition of a substance as a result of radiation.

 product of water and other food components. Usually it diffuses away rapidly, but researchers have found that hydrogen can be useful as a marker for irradiated frozen chicken. The technique for measuring hydrogen levels involves using an electronic sensor incorporated into a headspace head·space  
The volume left at the top of an almost filled jar, tin, or other container before sealing.

Noun 1. headspace - the volume left at the top of a filled container (bottle or jar or tin) before sealing
 analyzer. This makes it attractive as an inexpensive onsite screening procedure. The technique works well with frozen foods that can be thawed thaw  
v. thawed, thaw·ing, thaws

1. To change from a frozen solid to a liquid by gradual warming.

 inside the analyzer. You need samples of at least 100 g to confidently detect irradiated doses greater than 0.5 kGy after 15 weeks of storage at -20 C. A similar procedure is applicable to other solid foods, such as eggshells, that can be dissolved inside the analyzer. However, the failure to detect hydrogen levels is not proof that a sample has not been irradiated. Contact: Christopher Hitchcock, the University of Surrey The University of Surrey is a public university in Guildford, England. It received its charter on 9 September 1966, and was situated near Battersea Park in south-west London. The institution was known as Battersea College of Technology before gaining university status.  Food Safety Research Group, School of Biological Sciences, Guildford, Surrey GU2 5XH, England, U.K. Phone: +44 1234 344407. Fax: +44 1483 576978. URL URL
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Publication:Microbial Update International
Date:Aug 1, 2002
Previous Article:Engineers are applying their research.
Next Article:Irradiation, chlorine combine to enhance safety, shelf life of produce.

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