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In 1997 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. Food Irradiation: Principles and Applications provides a comprehensive, up-to-date account of food irradiation principles, effects, applications, and limitations, including global regulatory issues and the economics of food irradiation.
Written by an international panel of scientists, this book focuses on science and technology and offers thorough coverage of the current use of food irradiation around the world. The contributors in this book present irradiation as a truly critical control point for raw, solid foods of animal origin.� Food Irradiation: Principles and Applications discusses such topics as:
-Radiation inactivation of microorganisms
-Disinfestation of stored grains, pulses, dried fruits, and nuts
-Irradiation as a quarantine treatment
-Irradiation of meat and poultry, fish and shellfish, fruits and vegetables, and tuber and bulb crops
-Radiation decontamination of spices, herbs, condiments, and other dried food ingredients
-Process control and dosimetry in food irradiation
Food professionals in both academia and industry, as well as food safety experts, food scientists, research scientists, and food processing managers, will find Food Irradiation: Principles and Applications a reliable and valuable reference.
- Sales Rank: #11783231 in Books
- Published on: 2001-05-24
- Original language: English
- Number of items: 1
- Dimensions: 9.57" h x 1.06" w x 6.38" l, 1.10 pounds
- Binding: Hardcover
- 488 pages
Review
"This book responds to the need of industry researchers, and regulators to have a single source of information." (Food Trade Review, October 2001)
"A single-volume reference...to historical, technical, economic, and regulatory aspects of food irradiation." (SciTech Book News, Vol. 26, No. 2, June 2002)
"...a well organized and useful volume...very informative text that should be in any library..." (Journal of Food Quality, Vol. 25, No. 4, 2002)
"...excellent text...thorough coverage and clear presentations make this text a valuable addition..." (Journal of Food Quality, Vol. 26)
From the Back Cover
A comprehensive review of food irradiation principles and applications
In 1997 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. Food Irradiation: Principles and Applications provides a comprehensive, up-to-date account of food irradiation principles, effects, applications, and limitations, including global regulatory issues and the economics of food irradiation.
Written by an international panel of scientists, this book focuses on science and technology and offers thorough coverage of the current use of food irradiation around the world. The contributors in this book present irradiation as a truly critical control point for raw, solid foods of animal origin.
Food Irradiation: Principles and Applications discusses such topics as:
- Radiation inactivation of microorganisms
- Disinfestation of stored grains, pulses, dried fruits, and nuts
- Irradiation as a quarantine treatment
- Irradiation of meat and poultry, fish and shellfish, fruits and vegetables, and tuber and bulb crops
- Radiation decontamination of spices, herbs, condiments, and other dried food ingredients
- Process control and dosimetry in food irradiation
Food professionals in both academia and industry, as well as food safety experts, food scientists, research scientists, and food processing managers, will find Food Irradiation: Principles and Applications a reliable and valuable reference.
About the Author
RICARDO MOLINS, PhD, is Senior Program Officer, Food and Nutrition Board, at the National Academies' Institute of Medicine in Washington, D.C.
Most helpful customer reviews
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For the professional and consumer alike!
By dean_from_sa
This is the best I have read on this topic to date!
This book begins with "Since the philosophy of this book is that food irradiation needs no further justification, the wholesomeness of irradiated foods is covered from a historical perspective only" on page 12. Given the near hysteria some irresponsible advocacy groups have engaged in over this topic, perhaps more could be done in this text to counteract the bad science these groups employ. The conclusion in the food irradiation chemistry chapter states that "It is important to note that radiolytic changes that occur in food on irradiation are minimal and are no more significant than other food processing technologies". That would include cooking which creates many more profound changes in food. There are few of us that would consider going without cooking, therefore it is wise to consider this additional food safety tool.
There are many topics that receive in-depth treatment in this tome including: the differences between machine source and isotope treatments, meat and poultry irradiation, process control in facilities, irradiation of spices and minimally processed foods, and irradiation for phytosanitary purposes. Each topic is addressed by an expert in the field and contains historical data and a prognosis for the future. Each chapter has a bibliography that is a treasure in itself. The future of irradiation depends on the public's willingness to accept it. Books like this do a tremendous amount to dispel the irrational, unfounded concerns voiced by some and pave the way for widespread use.
If you read only one book about food irradiation, make it this book.
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