Food Irradiation Research and Technology, Second Edition

• Publisher: Wiley-Blackwell
• Year: 2012
• Tongue: English
• Leaves: 461
• Category: Library

✦ Synopsis

The benefits of food irradiation to the public health have been described extensively by organizations such as the Centers for Disease Control and Prevention in the USA and the World Health Organization. The American Medical Association and the American Dietetic Association have both endorsed the irradiation process. Yet the potential health benefits of irradiation are unknown to many consumers and food industry representatives who are wary of irradiated foods due to myth-information from “consumer-advocate” groups. 

This updated second edition of Food Irradiation Research and Technology reviews the latest developments in irradiation technologies as they are applied to meat, seafood fish, fruits, vegetables and nuts. Experts from industry, government, and academia define the basic principles and public health benefits of irradiation.

New chapters in this edition address irradiation chemistry, including furan formation due to irradiation, irradiation of packaging materials, processing irradiation technologies and parameters, and ready-to-eat meat products. Coverage of safety and quality of fresh fruits and vegetables, phytosanitary applications and consumer acceptance has been expanded to address recent interest and development.

The book is designed to appeal to a broad readership: industry food scientists involved in the processing of meat and fish, fruits and vegetables; food microbiologists and radiation processing specialists; and government and industry representatives involved in the import and export of food commodities.

Content:
Chapter 1 Introduction: Food Irradiation Moving On (pages 1–8): Borsa Joseph
Chapter 2 Advances in Electron Beam and X?ray Technologies for Food Irradiation (pages 9–27): Cleland Marshall R.
Chapter 3 Gamma Ray Technology for Food Irradiation (pages 29–46): O'Hara Kevin
Chapter 4 Regulation of Irradiated Foods and Packaging (pages 47–52): Pauli George H.
Chapter 5 Toxicological Safety of Irradiated Foods (pages 53–73): Christopher H. Sommers, Henry Delincee, J. Scott Smith and Eric Marchioni
Chapter 6 Radiation Chemistry of Food Components (pages 75–97): Fan Xuetong
Chapter 7 Dosimetry for Food Processing and Research Applications (pages 99–121): Kishor Mehta and Kevin O'Hara
Chapter 8 Detection of Irradiated Foods (pages 123–145): Marchioni Eric
Chapter 9 Irradiation of Packaging Materials in Contact with Food: An Update (pages 147–171): Komolprasert Vanee
Chapter 10 Consumer Acceptance and Marketing of Irradiated Foods (pages 173–195): Ronald F. Eustice and Christine M. Bruhn
Chapter 11 Irradiation of Ready?To?Eat Meat Products (pages 197–207): Christopher H. Sommers and William J. Mackay
Chapter 12 Mechanisms and Prevention of Quality Changes in Meat by Irradiation (pages 209–226): Doug U. Ahn and Eun Joo Lee
Chapter 13 Phytosanitary Irradiation for Fresh Horticultural Commodities: Research and Regulations (pages 227–254): Peter A. Follett and Robert L. Griffin
Chapter 14 Antimicrobial Application of Low?dose Irradiation of Fresh and Fresh?cut Produce (pages 255–270): Niemira Brendan A.
Chapter 15 Irradiation of Fresh and Fresh?Cut Fruits and Vegetables: Quality and Shelf Life (pages 271–293): Fan Xuetong
Chapter 16 Irradiation of Seeds and Sprouts (pages 295–316): Kathleen T. Rajkowski and Md. Latiful Bari
Chapter 17 Irradiation of Nuts (pages 317–336): Prakash Anuradha
Chapter 18 Irradiation of Seafood with a Particular Emphasis on Listeria Monocytogenes in Ready?To?Eat Products (pages 337–350): Foley Denise M.
Chapter 19 Ionizing Radiation of Eggs (pages 351–372): Ignacio Alvarez, Brendan A. Niemira, Xuetong Fan and Christopher H. Sommers
Chapter 20 Irradiated Ground Beef for the National School Lunch Program (pages 373–384): Fan Xuetong
Chapter 21 Potential Applications of Ionizing Radiation (pages 385–406): Ju?Woon Lee, Jae?Hun Kim, Yohan Yoon, Cheorun Jo and Myung?Woo Byun
Chapter 22 A Future Uncertain: Food Irradiation From a Legal Perspective (pages 407–424): Stearns Denis W.
Chapter 23 Technical Challenges and Research Directions in Electronic Food Pasteurization (pages 425–433): Suresh D. Pillai, Les Braby and Joe Maxim