Irradiation of Food Commodities
Techniques, Applications, Detection, Legislation, Safety and Consumer Opinion
- Ioannis Arvanitoyannis, Associate Professor of Food Quality Assurance and Safety & Food Technology, University of Thessaly, Volos, Greece
The irradiation of food is a low cost, highly effective method of ensuring food safety, and extending shelf life. Public acceptance of irradiation, despite its benefits, however, has been a significant challenge. Irradiation of Food Commodities is the first holistic book that looks not only at the techniques, application and legislation of this method, but also addresses the concern of public opinion.Organized into logical themes and written by experts from industry, academia and research, this book will meet the needs of those working or considering the use of irradiation in their work. Sections focus on legislation, irradiation techniques and materials; detection and risk assessment; application of irradiation on food and consumer opinion.
Food scientists, food technologists, production managers, packaging developers, researchers in food safety and packagingUndergraduate and postgraduate students in food science and technology