Food Irradiation Research and Technology

The fully updated second edition of 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; and review recent advances in the irradiation of meat and poultry, fruits and vegetables, seafood, and the use of irradiation as a phytosanitary treatment.§Highlights of the second edition include:§new research on the effect of irradiation on the chemistry and toxicology of irradiated foods including 2-alkycyclobutanones, furans and trans-fats§new chapter on FDA§issues regarding packaging with relevance to the produce industry§new chapter on applications for irradiation as a phytosanitary measure§chapters on consumer acceptance, legal issues, and produce updated to include new research on irradiation of produce§new chapters on the use of irradiation for decontamination of RTE foods (including bagged salads and luncheon meats) and for food security