Food Irradiation
Principles and Applications
edited by Ricardo Molins

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 shelf life of certain foods by eliminating pathogenic bacteria, parasites, and other microorganisms that cause foodborne disease. Currently 42 countries allow some use of food irradiation.

This book provides a single source of information comprising all aspects of food irradiation: historical, technical, economic, and regulatory.

Contents:

1. Introduction.
2. Radiation Inactivation of Microorganisms.
3. Food Irradiation Chemistry.
4. Disinfestation of Stored Grains, Pulses, Dried Fruits and Nuts, and other Dried Foods.
5. Irradiation as a Quarantine Treatment.
6. Irradiation of Meats and Poultry.
7. Irradiation Processing of Fish and Shellfish Products.
8. Irradiation of Fruits and Vegetables.
9. Irradiation of Tuber and Bulb Crops.
10. Irradiation of Minimally Processed Foods.
11. Radiation Decontamination of Spices, Herbs, Condiments and Other Dried Food Ingredients.
12. Combination Treatments Involving Food Irradiation.
13. Development of Irradiated Shelf- Stable Meat and Poultry Products.
14. Detection Methods for Irradiated Foods.
15. Process Control and Dosimetry in Food Irradiation.
16. Economic and Technical Considerations in Food Irradiation.
17. Global Status of Food Irradiation in 2000.

Index.

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