Description

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.

Key Features

*Insights into regulations from a variety of countries provides important information on government strategies *Extensive coverage of applications, from animal food to food for human consumption, and disinfestation explores the various potential application opportunities available for consideration *Addresses risk assessment -- key to governmental and more importantly consumer acceptance *All topics in one volume for the first time provides complete vision of the technology

Readership

Food scientists, food technologists, production managers, packaging developers, researchers in food safety and packaging Undergraduate and postgraduate students in food science and technology

Table of Contents

Part A: Legislation; Legislation on Food Irradiation (EU, US, Canada, Australia, Brazil); Part B: Irradiation Techniques and Materials; Irradiation Techniques; Packaging Materials for Irradiation; Part C: Irradiated Food: Detection and Risk Assessment; Irradiation Detection; Risk Assessment of Irradiated Foods; Part D: Applications of Irradiation on Foods of Animal Origin; Applications of irradiation on meat and meat products; Irradiation of poultry and eggs; Application of irradiation on milk and dairy Products; Effect of irradiation on fish and seafood; Proteins; Part E: Applications of irradiation of foods of plant origin; Irradiation of Cereals; Irradiation of Fruits and Vegetables; Irradiation of insects-Disinfestation; Carbohydrates; Part F: Other applications of irradiation; Irradiation of edible films of plant and animal origin; Potential uses of irradiation; Part G: Consumer opinion; Consumer behavior toward irradiated food

Details

No. of pages:
736
Language:
English
Copyright:
© 2010
Published:
Imprint:
Academic Press
eBook ISBN:
9780080884363
Print ISBN:
9780123747181
Print ISBN:
9780128101919

About the author

Ioannis Arvanitoyannis

Affiliations and Expertise

Associate Professor of Food Quality Assurance and Safety & Food Technology, University of Thessaly, Volos, Greece