C.H.I.P.S. HOME PAGE
SUBJECT LIST
TITLE LIST
MANUAL ORDER FORM
ONLINE ORDER FORM
QUESTIONS COMMENTS

Professional Food Safety Book from C.H.I.P.S.

Irradiation For Food Safety and Quality

edited by Paisan Loaharanu and Paul Thomas


This book details the proceedings of the International Conference on Ensuring the Safety and Quality of Food through Radiation Processing which was convened by FAO, IAEA, and WHO in Antalya, Turkey, October 19-22, 2000.

The International Conference was attended by more than 150 scientists, regulatory officials and members of the food industry from 48 countries.

Contents

  1. Achievements in food irradiation during the 20th century
  2. Challenges and opportunities for food irradiation in the 21st century
  3. Harmonization of regulations on food irradiation in accordance with the SPS and TBT Agreements
  4. Food irradiations harmonization in the European Union
  5. Legal and technological consequences of the ongoing harmonization of regulations in the field of food irradiation
  6. Irradiation as an alternative treatment to methyl bromide for insect control
  7. Epidemiology of foodborne illness - role of food irradiation
  8. Irradiation: A critical control point in ensuring the microbiological safety of raw foods
  9. Role of irradiation in a multiple-hurdle approach to food safety
  10. Reducing microbial contamination, including some pathogens in minced beef by irradiation
  11. Control of post-harvest loss of grain, fruits and vegetables by radiation processing
  12. Modern trends in post-production technology
  13. Low-energy electron irradiation of food for microbial control
  14. Economics of machine sources for irradiation of food
  15. United States consumer choice of irradiated food
  16. Florida: A case study in marketing irradiated poultry
  17. Growing impact of irradiation as a phytosanitary treatment of Chilean grapes
  18. Prospects of radiation sterilization of shelf-stable food

click here to see books videos cd-roms of related interest

ORDER NOW

Irradiation For Food Safety and Quality
edited by Paisan Loaharanu and Paul Thomas
216 pages $158.95 + shipping

Texas residents please add 6.75 % sales tax

copyright © 1997-2008 Culinary and Hospitality Industry Publications Services