Food Irradiation

A Reference Guide


  • V M Wilkinson, formerly Leatherhead Food Research
  • G. Gould, Unilever Research Laboratory, Colworth House, Sharnbrook, Bedford, U.K.

Food irradiation is an area of food technology that has been poorly documented and consequently has provoked much confusion and misunderstanding. This reference guide provides comprehensive information on all aspects of food irradiation in an easily accessible format. The dictionary style of this book with extensive cross-referencing provides clear and concise coverage of food irradiation.
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Food industry, research institutions, academia, trade and consumer organizations


Book information

  • Published: January 1996
  • Imprint: Woodhead Publishing
  • ISBN: 978-1-85573-359-6


This reference guide is most valuable to the food industry, research institutions, academia, trade and consumer organisations. No library will be complete without it., Paisan Loaharanu, FAO/IAEA Division for Nuclear Techniques in Food

Table of Contents

Introduction: Trends in food spoilage and safety, food preservation technologies, the use of ionising radiation; Food irradiation topics from additives to yoghurt; List of entries by category including listing by food groups and components, control of microbiological hazards and irradiation methods.