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Food Irradiation Research and Technology (Institute of Food Technologists Series) 1st Edition

5.0 out of 5 stars 1 customer review
ISBN-13: 978-0813808826
ISBN-10: 0813808820
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Editorial Reviews

From the Back Cover

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 U.S. 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.

Food Irradiation Research and Technology presents the latest scientific findings of researchers at the leading edge of food irradiation. In this book, experts from industry, government, and academia:

  • define the basic principles of irradiation and the public health benefits of irradiation
  • describe advances in irradiation technology, detection technology, and radiation dosimetry
  • review the regulations pertaining to food irradiation and the toxicological safety data
  • provide food industry representatives and public health officials with effective methodologies to educate consumers and counteract misinformation
  • review recent advances in the irradiation of meat and poultry, fruits and vegetables, seafood, and the use of irradiation as a phytosanitary treatment

Food Irradiation Research and Technology appeals to a broad readership: industry food scientists involved in the processing of meat and fish, fruits and vegetables; food microbiologists and radiation processing specialists; government and industry representatives involved in the import and export of food commodities; and industry, local, and state officials involved in educational efforts regarding food irradiation.

Food scientists and technologists share a responsibility to ensure that educational materials provided to the public regarding food safety and processing technologies are based on sound science and fact, not on misconceptions. Food Irradiation Research and Technology meets that goal.

About the Author

Christopher H. Sommers, Ph.D., a research microbiologist and Xuetong Fan, Ph.D., a research food technologist, both work for the Food Safety Intervention Technologies Research Unit, USDA-ARS-Eastern Regional Research Center, Wyndmoor, PA. Drs. Sommers and Fan were co-moderators of the IFT symposium from which this book arose and have over twenty-five years combined experience in food irradiation, food technology, chemistry, microbiology and toxicology.

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Product Details

  • Series: Institute of Food Technologists Series (Book 36)
  • Hardcover: 336 pages
  • Publisher: Wiley-Blackwell; 1 edition (July 7, 2006)
  • Language: English
  • ISBN-10: 0813808820
  • ISBN-13: 978-0813808826
  • Product Dimensions: 6.3 x 0.9 x 9.3 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #3,596,593 in Books (See Top 100 in Books)

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Top Customer Reviews

Format: Hardcover
This book provides a broad range of practical information on how irradiation kills pathogens (like E. coli and Salmonella) and insect pests on a broad range of foods - meats, fruits, vegetables, seafood, nuts, eggs, etc. There is a clear presentation of what it is able to do (and what it isn't), and an objective analysis of some of the things typically discussed by opponents of the technology.

The book doesn't get into any of the screaming political or social issues related to the technology, or related to industrialized food production in general. However, I would recommend this book for anyone who wants to get a clear understanding of the factual science behind food irradiation.
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