Food Irradiation Research and Technology
Institute of Food Technologists Series
2. Edition October 2012
472 Pages, Hardcover
Wiley & Sons Ltd
Short Description
Now in a fully updated second edition, this volume presents the latest scientific findings on food irradiation. It reviews the principles of irradiation, current technologies, regulatory and safety issues, and recent advances in the irradiation of produce, as well as meat, poultry, and seafood. Completely new material in this edition includes new research on the effect of irradiation on the chemistry and toxicology of irradiated foods, a new chapter on FDA, issues involving produce packaging, and applications of irradiation as a phytosanitary measure and in the decontamination of RTE foods and food safety.
The benefits of food irradiation to the public health have been described extensively by organizations such as the Centers for Disease Control and Prevention in the USA and the World Health Organization. The American Medical Association and the American Dietetic Association have both endorsed the irradiation process. Yet the potential health benefits of irradiation are unknown to many consumers and food industry representatives who are wary of irradiated foods due to myth-information from "consumer-advocate" groups.
This updated second edition of Food Irradiation Research and Technology reviews the latest developments in irradiation technologies as they are applied to meat, seafood fish, fruits, vegetables and nuts. Experts from industry, government, and academia define the basic principles and public health benefits of irradiation.
New chapters in this edition address irradiation chemistry, including furan formation due to irradiation, irradiation of packaging materials, processing irradiation technologies and parameters, and ready-to-eat meat products. Coverage of safety and quality of fresh fruits and vegetables, phytosanitary applications and consumer acceptance has been expanded to address recent interest and development.
The book is designed to appeal to a broad readership: industry food scientists involved in the processing of meat and fish, fruits and vegetables; food microbiologists and radiation processing specialists; and government and industry representatives involved in the import and export of food commodities.
2. Advances in Gamma Ray, Electron Beam, and X-Ray Technologies for Food Irradiation.
3. Regulation of Irradiated Foods and Packaging: An FDA Perspective.
4. Toxicological Safety of Irradiated Foods.
5. Generation of Furan and Trans-Fats by Irradiation and Thermal Processing.
6. Consumer Acceptance and Marketing of Irradiated Foods.
7. Detection of Irradiated Foods.
8. Dosimetry for Food Processing and Research Applications.
9. Irradiation of Meat.
10. Irradiation of Ready-to-Eat Meats.
11. Irradiation of Produce.
12. Irradiation as a Phytosanitary Treatment for Fresh Horticultural Commodities.
13. New Applications for Irradiation for Phytosanitary Purposes.
14. Irradiation of Packaging Materials.
15. Irradiation of Seafood.
16. A Future Uncertain: Food Irradiation from a Legal Perspective.
17. Irradiation for Food Security.
18. Future Research Needs
