Food Irradiation Research and Technology
edited by
Christopher H. Sommers

Food Irradiation Research and Technology presents the latest scientific findings of researchers at the leading edge of food irradiation.

Features:

• defines the basic principles of irradiation and the public health benefits of irradiation
• describes advances in irradiation technology, detection technology, and radiation dosimetry
• reviews the regulations pertaining to food irradiation and the toxicological safety data
• provides food industry representatives and public health officials with effective methodologies to educate consumers and counteract misinformation
• reviews recent advances in the irradiation of meat and poultry, fruits and vegetables, seafood, and the use of irradiation as a phytosanitary treatment

Contents

1. Introduction: Food Irradiation Moving On
2. Advances in Gamma Ray, Electron Beam and X-ray Technologies for Food Irradiation
3. Regulatory aspects of food irradiation and packaging
4. Toxicology Safety of Urradiated foods
5. Consumer Acceptance and Marketing of Irradiated Foods
6. Detection of Irradiated Foods
7. Dosimetry for Food Processing and Research Applications
8. Mechanisms and Prevention of Quality Changes in Meat by Irradiation
9. Irradiation as Phytosanitory Treatment for Fresh Horticultura; Commodities: Reseach and Regulations
10. Low-Dose Irradiation of Fresh and Fresh-Cut Produce: Safety, Sensory, and Shelf Life
11. Irradiation of Seafood With a Particular Emphasis on Listeria monocytogenes in Ready-to-eat Products
12. Ionizing Radiation of Eggs
13. Irradiation treatment of nuts
14. Irradiated Ground Beef for the National School Lunch Program
15. Potential Applications of Ionizing Radiation
16. A Future Uncertain: Food Irradiation from a Legal Perspective
17. Technical Challenges and Research Directions in Electronic Food Pasteurization

Index

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