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Irradiation for Food Safety and Quality
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$ 210.84
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| Item Number |
439470 |
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Item Description...
Product Description
Food irradiation is increasingly used worldwide as a proven and effective method of food preservation, as well as for improvement of food safety and quality. The International Conference on Ensuring the Safety and Quality of Food through Radiation Processing convened for the presentation of new irradiation technology, and to assess the role of irradiation in ensuring the safety and nutritional adequacy of food of plant and animal origin. This new book presents the complete texts of all twenty reports from the conference. Examined are applications of the technology in produce, animal products, and prepared foods, the economics of various irradiation technologies, international regulations, the marketing of irradiated products to consumers and retail outlets, and irradiation's implications for the global trade in food and agricultural commodities. Also included is new information on the scientific, regulatory, and consumer acceptance status of food irradiation and the role this technology will play in the 21st century.The new information in this book will be useful to all those involved in the processing, preservation, and distribution of food, as well as food industry managers and regulatory personnel. To receive your copy promptly, please order now. Information on ordering follows the complete table of contents. Conference Sponsors and SpeakersThis conference was sponsored by three U.N. Agencies: IAEA (International Atomic Energy Agency), FAO (Food and Agriculture Organization), and the WHO (World Health Organization). All authors are leading experts in aspects of food irradiation. From the Editor's Foreword "Significant developments on the acceptance and application of food irradiation as a method to ensure food safety and quality and to facilitate food trade have occurred in recent years. Regulations on food irradiation in many countries either have been or are being harmonized based on the Codex General Standard for Irradiated Foods and relevant recommendations of the International Consultative Group on Food Irradiation (ICGFI). The number of irradiation facilities for treating food is increasing and many more are under construction or being planned. The consumers are getting accurate information and are beginning to appreciate the benefit of irradiated foods.... The potential of irradiation as a method to ensure the hygienic quality of food, especially those of animal origin, as a quarantine treatment of fresh horticultural commodities, and as a substitute for fumigants, is being realized... The Conference reaffirmed the view that the safety and nutritional adequacy of irradiated food produced under conditions of Good Manufacturing Practice is no longer in question, regardless of the absorbed dose."
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Item Specifications...
Pages 232
Dimensions: Length: 9.22" Width: 6.3" Height: 0.81"
Weight: 1.06 lbs.
Binding Hardcover
Release Date Feb 15, 2001
ISBN 1587160811
EAN 9781587160813
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Availability 100 units.
Availability accurate as of May 26, 2012 08:53.
Usually ships within one to two business days from La Vergne, TN.
Orders shipping to an address other than a confirmed Credit Card / Paypal Billing address may incur and additional processing delay.
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Reviews - What do our customers think?
 | Dated, but interesting overview Oct 8, 2003 |
| This is a dated text since it is now 4 years after the Conference in Antalya, Turkey. There is much water under the food irradiation bridge. LM Crawford's opinion about the logistics of source has not proven prescient. Service centers remain the dominant source of treatment because of the high cost of facilities. This allows the facility cost to be amortized over several producers without placing and undue burden on the medium and small producers. In Texas, its is the smaller producers that are leading the charge and this opportunity would be lost if one waited to use only inline systems. The section from Gupta that details the APHIS proposed regulations will be helpful for importers as the thoughts behind the final regulations that were approved in the fall of 2002 are presented. Thomas' presentation covers the nuts and bolts of using irradiation for export purposes. Etzel's paper on the Epidemiology of Foodborne Illness is useful for those trying to understand how outbreaks are now tracked in the US. It is dated because the monitoring now is far more widespread. One thing recent history has shown us is that the problem is far bigger than we have ever imagined. We can all appreciate the better monitoring that protects us now. There are papers from Christine Bruhn and Morton Satin, the queen and king of the high ground in this field. The economics for both machine and cobalt sourced facilities are presented. IBA/MDS Nordian employees present these papers. MDS Nordion has a food presence in the US in cobalt facilities only. There are no papers by SureBeam, the industry leader in machine source processing. The book suffers as a result. There is a fascinating recounting of Food Technologies struggles and the progress they have achieved. The papers presented on Chilean grapes and South Africa's use of treated food provide many interesting data points. I recommend a google search of Antalya + irradiation to add color to this book. | | | Write your own review about Irradiation for Food Safety and Quality
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