The irradiation of food is a low cost, highly effective method of ensuring food safety, and extending shelf life. Public acceptance of irradiation, despite its benefits, however, has been a significant challenge. Irradiation of Food Commodities is the first holistic book that looks not only at the techniques, application and legislation of this method, but also addresses the concern of public opinion.
Organized into logical themes and written by experts from industry, academia and research, this book will meet the needs of those working or considering the use of irradiation in their work. Sections focus on legislation, irradiation techniques and materials; detection and risk assessment; application of irradiation on food and consumer opinion.
•Insights into regulations from a variety of countries provides important
information on government strategies
•Extensive coverage of applications, from animal food to food for human consumption, and disinfestation explores the various potential application opportunities available for consideration
•Addresses risk assessment -- key to governmental and more importantly consumer acceptance
•All topics in one volume for the first time provides complete vision of the technology
Readership: Food scientists, food technologists, production
managers, packaging developers, researchers in food safety and packaging
Undergraduate and postgraduate students in food science and technology
Part A: Legislation on Food Irradiation (EU, US, Canada, Australia, Brazil); Part B: Irradiation Techniques and Materials; Irradiation Techniques; Packaging Materials for Irradiation; Irradiation of Edible Films; Part C: Irradiated Food: Detection and Risk Assessment; Irradiation Detection; Risk ASsessment of IrradiatedFoods; Part D: Applications of Irradiation on Foods; Animal Feed; Meat, Meat and Poultry Products, Game; Milk and Dairy Products; Fish and Seafood; Raw Agricultural Commodities; Fruits, Vegetables and Juices; Disinfestation; Potential Applications; Part E: Consumer Opinion on Irradiated Food (EU, US, Canada, Japan, Australia)
By Ioannis S. Arvanitoyannis, Associate Professor of Food Quality Assurance and Safety & Food Technology, University of Thessaly, Volos, Greece