Includes bibliographical references.
|Statement||edited by Owen J. McCarthy.|
|Contributions||McCarthy, Owen J.|
|LC Classifications||TP371.8 .A59 1987|
|The Physical Object|
|Pagination||iv, 153 p. :|
|Number of Pages||153|
|LC Control Number||89142969|
Buy Food Irradiation: A Guidebook, Second Edition on FREE SHIPPING on qualified orders. Additional Physical Format: Online version: Australian Consumers' Association. Food irradiation. [Sydney]: Australian Consumers' Association, Issues in food irradiation. Ottawa, Canada: Science Council of Canada, © (OCoLC) Material Type: Government publication, National government publication: Document Type: Book: All Authors / Contributors: Susan Mills. 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 Book Edition: 1.
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. The dictionary style of this book with extensive cross-referencing provides clear and concise coverage of food irradiation. Show less. Food irradiation is an area of food technology that has been poorly documented and consequently has provoked much confusion and misunderstanding. This reference guide provides comprehensive information on all. Ioannis S. Arvanitoyannis, in Irradiation of Food Commodities, Definitions. Food irradiation is defined by the International Atomic Energy Agency as a process involving the exposure of food, either prepackaged or in bulk, to γ-rays, X-rays, or electrons in a special room and for a specific duration. It is a method of food preservation essentially comparable to . Food irradiation (the application of ionizing radiation to food) is a technology that improves the safety and extends the shelf life of foods by reducing or eliminating microorganisms and insects.
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. In the FDA approved the use of low-dose ionizing radiation to eliminate pathogens in red meat. This food processing technology can improve the safety of food and extend the shelf life of certain foods by eliminating pathogenic bacteria, parasites, and other microorganisms that cause food-borne disease. Currently, forty-two countries practice some form of food irradiation. COVID Resources. Reliable information about the coronavirus (COVID) is available from the World Health Organization (current situation, international travel).Numerous and frequently-updated resource results are available from this ’s WebJunction has pulled together information and resources to assist library staff as they consider how to handle . Food Irradiation: Selected full-text books and articles. The Food Safety Information Handbook By Cynthia A. Roberts Oryx Press, Librarian's tip: "Food Irradiation" begins on p. Read preview Overview.