Food irradiation 1987
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Food irradiation 1987 proceedings of the Food Irradiation Session of the 56th Congress of the Australian and New Zealand Association for the Advancement of Science by ANZAAS. Congress Food Irradiation Session.

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Published by Dept. of Food Technology, Massey University in Palmerston North, N.Z .
Written in English

Subjects:

  • Radiation preservation of food -- Congresses

Book details:

Edition Notes

Includes bibliographical references.

Statementedited by Owen J. McCarthy.
ContributionsMcCarthy, Owen J.
Classifications
LC ClassificationsTP371.8 .A59 1987
The Physical Object
Paginationiv, 153 p. :
Number of Pages153
ID Numbers
Open LibraryOL2261087M
ISBN 100908665199
LC Control Number89142969

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  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.