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

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