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.
Jadual kandungan
1. Introduction: Food Irradiation Moving Forward – Dennis Olson, Iowa State University (New Chapter).
2. Advances in Gamma Ray, Electron Beam, and X-Ray Technologies for Food Irradiation – Marshall Cleland, Ion Beam Applications (Updated).
3. Regulation of Irradiated Foods and Packaging: An FDA Perspective – Kim Morehouse, FDA (New Chapter – replaces previous chapter).
4. Toxicological Safety of Irradiated Foods – Christopher Sommers, USDA ARS; J. Scott Smith, Kansas State University; Eric Marchioni, EU (Updated with NEW research on 2-ACBs).
5. Generation of Furan and Trans-Fats by Irradiation and Thermal Processing – Xuetong Fan, USDA ARS (New Chapter).
6. Consumer Acceptance and Marketing of Irradiated Foods – Christine Bruhn, U.C. Davis and Ron Eustice, Minnesota Beef Council (Updated to include issues relating to irradiation of produce).
7. Detection of Irradiated Foods – Eric Marchioni, EEU (Updated).
8. Dosimetry for Food Processing and Research Applications – Kishor Mehta, International Atomic Energy Agency and Kevin O’Hara, MDS Nordion (Updated).
9. Irradiation of Meat – Dong Ahn, Iowa State University (Updated).
10. Irradiation of Ready-to-Eat Meats – Anuradha Prakash, Chapman University (New Chapter).
11. Irradiation of Produce – Brendan Niemira, USDA ARS (Updated).
12. Irradiation as a Phytosanitary Treatment for Fresh Horticultural Commodities – Peter Follett, USDA ARS and Robert Griffin, USDA APHIS (Updated).
13. New Applications for Irradiation for Phytosanitary Purposes – Martin Stein, Gray Star Inc.and Bhaskar Savani, Savani Farms (New Chapter – progress in importation of mangoes, exotic fruits).
14. Irradiation of Packaging Materials – George Sadler, IIT (New Chapter – addressing changes in regulations and materials for the produce industry).
15. Irradiation of Seafood – Kathleen Rajkowski, USDA ARS (Updated).
16. A Future Uncertain: Food Irradiation from a Legal Perspective – Dennis Stearns, Marler and Clark, AAL (Updated to include issues relating to irradiation of produce).
17. Irradiation for Food Security – Christopher Sommers, USDA ARS and Suresh Pillai, Texas A&M University (New Chapter).
18. Future Research Needs – Rick Hunter, Food Irradiation Petition Association (New Chapter)
Mengenai Pengarang
Christopher H. Sommers, Ph.D., a research microbiologist and lead scientist, 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 thirty years combined experience in food irradiation, food technology, chemistry, microbiology and toxicology.
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