irradiation of food commodities

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Irradiation of Food Commodities
Author : Ioannis S. Arvanitoyannis
Publisher : Academic Press
Release Date : 2010-06-25
ISBN 10 : 9780080884363
Pages : 736 pages
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The irradiation of food is a low cost, highly effective method of ensuring food safety, and extending shelf life. Public acceptance of irradiation, despite its benefits, however, has been a significant challenge. Irradiation of Food Commodities is the first holistic book that looks not only at the techniques, application and legislation of this method, but also addresses the concern of public opinion. Organized into logical themes and written by experts from industry, academia and research, this book will meet the needs of those working or considering the use of irradiation in their work. Sections focus on legislation, irradiation techniques and materials; detection and risk assessment; application of irradiation on food and consumer opinion. Insights into regulations from a variety of countries provides important information on government strategies Extensive coverage of applications, from animal food to food for human consumption, and disinfestation explores the various potential application opportunities available for consideration Addresses risk assessment -- key to governmental and more importantly consumer acceptance All topics in one volume for the first time provides complete vision of the technology

Food Irradiation Research and Technology
Author : Christopher H. Sommers,Xuetong Fan
Publisher : John Wiley & Sons
Release Date : 2008-02-28
ISBN 10 : 0470276398
Pages : 336 pages
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The benefits of food irradiation to the public health have beendescribed extensively by organizations such as the Centers forDisease Control and Prevention in the U.S. and the World HealthOrganization. The American Medical Association and the AmericanDietetic Association have both endorsed the irradiation process.Yet the potential health benefits of irradiation are unknown tomany consumers and food industry representatives who are wary ofirradiated foods due to myth-information from“consumer-advocate” groups. Food Irradiation Research and Technology presents thelatest scientific findings of researchers at the leading edge offood irradiation. In this book, experts from industry, government,and academia: define the basic principles of irradiation and the publichealth benefits of irradiation describe advances in irradiation technology, detectiontechnology, and radiation dosimetry review the regulations pertaining to food irradiation and thetoxicological safety data provide food industry representatives and public healthofficials with effective methodologies to educate consumers andcounteract misinformation review recent advances in the irradiation of meat and poultry,fruits and vegetables, seafood, and the use of irradiation as aphytosanitary treatment Food Irradiation Research and Technology appeals to abroad readership: industry food scientists involved in theprocessing of meat and fish, fruits and vegetables; foodmicrobiologists and radiation processing specialists; governmentand industry representatives involved in the import and export offood commodities; and industry, local, and state officials involvedin educational efforts regarding food irradiation. Food scientists and technologists share a responsibility toensure that educational materials provided to the public regardingfood safety and processing technologies are based on sound scienceand fact, not on misconceptions. Food Irradiation Research andTechnology meets that goal.

Irradiation for Food Safety and Quality
Author : Paisan Loaharanu,Paul Thomas
Publisher : CRC Press
Release Date : 2001-02-15
ISBN 10 : 9781587160813
Pages : 232 pages
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Food irradiation is increasingly used worldwide as a proven and effective method of food preservation, as well as for improvement of food safety and quality. The International Conference on Ensuring the Safety and Quality of Food through Radiation Processing convened for the presentation of new irradiation technology, and to assess the role of irradiation in ensuring the safety and nutritional adequacy of food of plant and animal origin. This new book presents the complete texts of all twenty reports from the conference. Examined are applications of the technology in produce, animal products, and prepared foods, the economics of various irradiation technologies, international regulations, the marketing of irradiated products to consumers and retail outlets, and irradiation's implications for the global trade in food and agricultural commodities. Also included is new information on the scientific, regulatory, and consumer acceptance status of food irradiation and the role this technology will play in the 21st century. The new information in this book will be useful to all those involved in the processing, preservation, and distribution of food, as well as food industry managers and regulatory personnel. To receive your copy promptly, please order now. Information on ordering follows the complete table of contents. Conference Sponsors and Speakers This conference was sponsored by three U.N. Agencies: IAEA (International Atomic Energy Agency), FAO (Food and Agriculture Organization), and the WHO (World Health Organization). All authors are leading experts in aspects of food irradiation. From the Editor's Foreword "Significant developments on the acceptance and application of food irradiation as a method to ensure food safety and quality and to facilitate food trade have occurred in recent years. Regulations on food irradiation in many countries either have been or are being harmonized based on the Codex General Standard for Irradiated Foods and relevant recommendations of the International Consultative Group on Food Irradiation (ICGFI). The number of irradiation facilities for treating food is increasing and many more are under construction or being planned. The consumers are getting accurate information and are beginning to appreciate the benefit of irradiated foods.... The potential of irradiation as a method to ensure the hygienic quality of food, especially those of animal origin, as a quarantine treatment of fresh horticultural commodities, and as a substitute for fumigants, is being realized... The Conference reaffirmed the view that the safety and nutritional adequacy of irradiated food produced under conditions of Good Manufacturing Practice is no longer in question, regardless of the absorbed dose."

Irradiation of Food and Packaging
Author : Vanee Komolprasert,Kim Matthew Morehouse
Publisher : Amer Chemical Society
Release Date : 2004
ISBN 10 :
Pages : 363 pages
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This book presents extensive coverage of irradiated foods and food products contaminated with food borne pathogens, and the effects on irradiation and packaging materials and additives. It also shows the effects ionizing radiation has on improved functional components in fresh fruits and vegetables.

Food Irradiation
Author : Walter Urbain
Publisher : Elsevier
Release Date : 2012-12-02
ISBN 10 : 0323153879
Pages : 368 pages
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Food Irradiation focuses on the fundamental aspects and applications of food irradiation. It summarizes efforts to establish the wholesomeness of irradiated foods, and it discusses the nature of ionizing radiation, as well as its interaction with matter, the biological effects it induces in living organisms associated with food such as raw fruits and vegetables, and the application of these effects in treating foods. The book also highlights some aspects of food irradiation that have potential significance in commercial usage, including consumer attitudes, costs, facilities, and safety. Organized into 15 chapters, this volume begins with an overview of ionizing radiation and its biological effects, the basics of radiation chemistry, and radiation chemistry of foods and food components. It then discusses the general effects of ionizing radiation on foods; irradiation of foods, such as meats and poultry, marine and freshwater animal foods, beverages, and dairy products; government regulation of irradiated foods; and consumer acceptance of irradiated foods. This book is a valuable source of information for food technologists, nutritionists, and suppliers of irradiation facilities and equipment.

Irradiation for Food Safety and Quality
Author : Paisan Loaharanu,Paul Thomas
Publisher : CRC Press
Release Date : 2020-08-27
ISBN 10 : 1000160165
Pages : 232 pages
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Food irradiation is increasingly used worldwide as a proven and effective method of food preservation, as well as for improvement of food safety and quality. The International Conference on Ensuring the Safety and Quality of Food through Radiation Processing convened for the presentation of new irradiation technology, and to assess the role of irradiation in ensuring the safety and nutritional adequacy of food of plant and animal origin. This new book presents the complete texts of all twenty reports from the conference. Examined are applications of the technology in produce, animal products, and prepared foods, the economics of various irradiation technologies, international regulations, the marketing of irradiated products to consumers and retail outlets, and irradiation's implications for the global trade in food and agricultural commodities. Also included is new information on the scientific, regulatory, and consumer acceptance status of food irradiation and the role this technology will play in the 21st century. The new information in this book will be useful to all those involved in the processing, preservation, and distribution of food, as well as food industry managers and regulatory personnel. To receive your copy promptly, please order now. Information on ordering follows the complete table of contents. Conference Sponsors and Speakers This conference was sponsored by three U.N. Agencies: IAEA (International Atomic Energy Agency), FAO (Food and Agriculture Organization), and the WHO (World Health Organization). All authors are leading experts in aspects of food irradiation. From the Editor's Foreword "Significant developments on the acceptance and application of food irradiation as a method to ensure food safety and quality and to facilitate food trade have occurred in recent years. Regulations on food irradiation in many countries either have been or are being harmonized based on the Codex General Standard for Irradiated Foods and relevant recommendations of the International Consultative Group on Food Irradiation (ICGFI). The number of irradiation facilities for treating food is increasing and many more are under construction or being planned. The consumers are getting accurate information and are beginning to appreciate the benefit of irradiated foods.... The potential of irradiation as a method to ensure the hygienic quality of food, especially those of animal origin, as a quarantine treatment of fresh horticultural commodities, and as a substitute for fumigants, is being realized... The Conference reaffirmed the view that the safety and nutritional adequacy of irradiated food produced under conditions of Good Manufacturing Practice is no longer in question, regardless of the absorbed dose."

Alternatives to Ethylene Dibromide (EDB)
Author : United States. Congress. House. Committee on Agriculture. Subcommittee on Department Operations, Research, and Foreign Agriculture
Publisher : N.A
Release Date : 1985
ISBN 10 :
Pages : 553 pages
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Irradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce
Author : Rivka Barkai-Golan,Peter A Follett
Publisher : Academic Press
Release Date : 2017-05-29
ISBN 10 : 0128110260
Pages : 302 pages
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Irradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce presents the last six and a half decades of scientific information on the topic. This book emphasizes proven advantages of ionizing irradiation over the commonly used postharvest treatments for improving postharvest life of fresh fruits and vegetables to enhance their microbial safety. This reference is intended for a wide range of scientists, researchers, and students in the fields of plant diseases and postharvest diseases of fruits and vegetables. It is a means for disease control to promote food safety and quality for the food industry and can be used in food safety and agriculture courses. Discusses pathogen resistance to common chemical synthetic compounds Presents up-to-date research and benefits of phytosanitary irradiation Includes comprehensive research for alternative treatments for postharvest disease control Provides the non-residual feature of ionizing radiation as a physical means for disease control to produce chemical free foods

Review of the Food Irradiation Program
Author : United States. Congress. Joint Committee on Atomic Energy. Subcommittee on Research, Development, and Radiation
Publisher : N.A
Release Date : 1966
ISBN 10 :
Pages : 343 pages
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Reviews Army and FDA research on food irradiation. Focuses on food irradiation pilot facilities, product safety, and effectiveness in controlling disease.

Nuclear Science Abstracts
Author : N.A
Publisher : N.A
Release Date : 1967-07
ISBN 10 :
Pages : 329 pages
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Irradiation of Food
Author : Robert W. Lockerby
Publisher : N.A
Release Date : 1987
ISBN 10 :
Pages : 13 pages
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Food Commodities
Author : International Commission on Microbiological Specifications for Foods,J. H. Silliker
Publisher : N.A
Release Date : 1980
ISBN 10 :
Pages : 22 pages
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