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.
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.
New to This Edition
- 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.
Contents
- Chapter 1 Introduction: Food Irradiation Moving On
- Chapter 2 Advances in Electron Beam and X-ray Technologies for Food Irradiation
- Chapter 3 Gamma Ray Technology for Food Irradiation
- Chapter 4 Regulation of Irradiated Foods and Packaging
- Chapter 5 Toxicological Safety of Irradiated Foods
- Chapter 6 Radiation Chemistry of Food Components
- Chapter 7 Dosimetry for Food Processing and Research Applications
- Chapter 8 Detection of Irradiated Foods
- Chapter 9 Irradiation of Packaging Materials in Contact with Food: An Update
- Chapter 10 Consumer Acceptance and Marketing of Irradiated Foods
- Chapter 11 Irradiation of Ready-To-Eat Meat Products
- Chapter 12 Mechanisms and Prevention of Quality Changes in Meat by Irradiation
- Chapter 13 Phytosanitary Irradiation for Fresh Horticultural Commodities: Research and Regulations
- Chapter 14 Antimicrobial Application of Low-Dose Irradiation of Fresh and Fresh-Cut Produce
- Chapter 15 Irradiation of Fresh and Fresh-Cut Fruits and Vegetables: Quality and Shelf Life
- Chapter 16 Irradiation of Seeds and Sprouts
- Chapter 17 Irradiation of Nuts
- Chapter 18 Irradiation of Seafood with a Particular Emphasis on Listeria monocytogenes in Ready-To-Eat Products
- Chapter 19 Ionizing Radiation of Eggs
- Chapter 20 Irradiated Ground Beef for the National School Lunch Program
- Chapter 21 Potential Applications of Ionizing Radiation
- Chapter 22 A Future Uncertain: Food Irradiation From a Legal Perspective
- Chapter 23 Technical Challenges and Research Directions in Electronic Food Pasteurization
- Index
About the Authors
- Christopher H. Sommers, Ph.D., a research microbiologist and lead scientist.
- Xuetong Fan, Ph.D., a research food technologist, both work for the Food Safety Intervention Technologies Research Unit, USDA-ARS-Eastern Regional Research Center, Wyndmoor, PA. Drs. Sommers and Fan were co-moderators of the IFT symposium from which this book arose and have over thirty years combined experience in food irradiation, food technology, chemistry, microbiology and toxicology.
Book Details
- Hardcover: 472 pages
- Publisher: Wiley-Blackwell; 2 edition (2012)
- Language: English
- ISBN-10: 0813802091
- ISBN-13: 978-0813802091
- Product Dimensions: 1 x 6.1 x 9 inches
- List price: $199.95