Food Irradiation Research and Technology / Edition 2

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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.

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Product Details

  • ISBN-13: 9780813802091
  • Publisher: Wiley
  • Publication date: 11/28/2012
  • Series: Institute of Food Technologists Series, #76
  • Edition description: New Edition
  • Edition number: 2
  • Pages: 472
  • Product dimensions: 6.10 (w) x 9.10 (h) x 1.10 (d)

Meet the Author

Christopher H. Sommers, Ph.D., a research microbiologist and 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 twenty-five years combined experience in food irradiation, food technology, chemistry, microbiology and toxicology.

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Table of Contents

Ch. 1 Introduction : food irradiation moving on 3
Ch. 2 Advances in gamma ray, electron beam, and X-ray technologies for food irradiation 11
Ch. 3 Regulation of irradiated foods and packaging 37
Ch. 4 Toxicological safety of irradiated foods 43
Ch. 5 Consumer acceptance and marketing of irradiated foods 63
Ch. 6 Detection of irradiated foods 85
Ch. 7 Dosimetry for food processing and research applications 105
Ch. 8 Mechanisms and prevention of quality changes in meat by irradiation 127
Ch. 9 Irradiation as a phytosanitary treatment for fresh horticultural commodities : research and regulations 143
Ch. 10 Low-dose irradiation of fresh and fresh-cut produce : safety, sensory, and shelf life 169
Ch. 11 Irradiation of seafood with a particular emphasis on Listeria monocytogenes in ready-to-eat products 185
Ch. 12 Ionizing radiation of eggs 199
Ch. 13 Irradiation treatment of nuts 221
Ch. 14 Irradiated ground beef for the national school lunch program 237
Ch. 15 Potential applications of ionizing radiation 249
Ch. 16 A future uncertain : food irradiation from a legal perspective 263
Ch. 17 Technical challenges and research directions in electronic food pasteurization 279
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