Food Irradiation Research and Technology 1st Edition by Christopher Sommers, Xuetong Fan ISBN 978-0813808826 0813808820

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Product details: 

ISBN 10:  0813808820

ISBN 13:  978-0813808826

Author: Christopher H. Sommers,  Xuetong Fan

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 U.S. 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.
Food Irradiation Research and Technology presents the latest scientific findings of researchers at the leading edge of food irradiation. In this book, experts from industry, government, and academia:

define the basic principles of irradiation and the public health benefits of irradiation
describe advances in irradiation technology, detection technology, and radiation dosimetry
review the regulations pertaining to food irradiation and the toxicological safety data
provide food industry representatives and public health officials with effective methodologies to educate consumers and counteract misinformation
review recent advances in the irradiation of meat and poultry, fruits and vegetables, seafood, and the use of irradiation as a phytosanitary treatment
Food Irradiation Research and Technology appeals to a broad readership: industry food scientists involved in the processing of meat and fish, fruits and vegetables; food microbiologists and radiation processing specialists; government and industry representatives involved in the import and export of food commodities; and industry, local, and state officials involved in educational efforts regarding food irradiation.

Food scientists and technologists share a responsibility to ensure that educational materials provided to the public regarding food safety and processing technologies are based on sound science and fact, not on misconceptions. Food Irradiation Research and Technology meets that goal.

Table of contents: 

Chapter 1: Introduction – Food Irradiation Moving On
Chapter 2: Advances in Gamma Ray, Electron Beam, and X-ray Technologies for Food Irradiation
Chapter 3: Regulation of Irradiated Foods and Packaging
Chapter 4: Toxicological Safety of Irradiated Foods
Chapter 5: Consumer Acceptance and Marketing of Irradiated Foods
Chapter 6: Detection of Irradiated Foods
Chapter 7: Dosimetry for Food Processing and Research Applications
Chapter 8: Mechanisms and Prevention of Quality Changes in Meat by Irradiation
Chapter 9: Irradiation as a Phytosanitary Treatment for Fresh Horticultural Commodities – Research and Regulations
Chapter 10: Low-Dose Irradiation of Fresh and Fresh-Cut Produce – Safety, Sensory, and Shelf Life
Chapter 11: Irradiation of Seafood with a Particular Emphasis on Listeria monocytogenes in Ready-to-Eat Products
Chapter 12: Ionizing Radiation of Eggs
Chapter 13: Irradiation Treatment of Nuts
Chapter 14: Irradiated Ground Beef for the National School Lunch Program
Chapter 15: Potential Applications of Ionizing Radiation
Chapter 16: A Future Uncertain – Food Irradiation from a Legal Perspective
Chapter 17: Technical Challenges and Research Directions in Electronic Food Pasteurization

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Tags: Christopher Sommers, Xuetong Fan, Food Irradiation, Research and Technology