Food Irradiation: A Guidebook, Second Edition, 2nd Edition (Paperback) book cover

Food Irradiation

A Guidebook, Second Edition, 2nd Edition

By Morton Satin

CRC Press

236 pages

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Paperback: 9781566763448
pub: 1996-01-05
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Food irradiation has been in the news lately, and this news strongly favors the consideration of food irradiation as a practical, economical method for improving food safety and shelf life.

This new edition of a popular guidebook provides an updated, detailed, readable survey of the past, present and future of food irradiation. It covers a wide variety of topics ranging from the scientific basics to an examination of the many objections to food irradiation. Also included is a detailed discussion of the role of food irradiation in preventing a variety of foodborne diseases.


"The book provides a detailed survey of the past, present and future of food irradiation. It covers a wide range of topics, ranging from the scientific basis of the idea to an examination of the objections to the irradiation of food."

-Food Trade Review

"Whatever your views, I think that this book is well worth reading."

-Margaret Patterson, Food Microbiology Dept., The Queens University of Belfast, in Trends in Food Science & Technology

"This excellent and long overdue book is a very useful contribution. It is well written and produced with a good blend of historical and scientific detail, and amusing and informative anecdotes reflecting the author's breadth and depth of knowledge."

-Food Safety & Security

"The book is a comprehensive information source on the subject . . . . It is also a valuable starting point for acquiring basic knowledge of the procedure."

-Zeitschrift fur Lebensmittel-Untersuchung und-Forschung

Table of Contents

Food Irradiation

What Is Irradiation? Radioactivity How Is It Similar to Other Processes? In What Way Does Irradiation Affect Foods? Radiation Units A Short History of Food Irradiation


The Early Work Commercial Pasteurization Pasteurization Finally Succeeds Some Countries Still Do Not Have Pasteurized Milk The Relationship between Pasteurization and Food Irradiation Irradiated Milk

Foodborne Diseases

Perception of the Problem Terminology Our Awareness of Foodborne Disease Bacterial Diseases Mold Diseases Viruses Parasites The Costs of Foodborne Disease

The Use of Irradiation to Prevent the Spread of Foodborne Diseases

Why Use Food Irradiation? The Poultry Industry Spices

The Prevention of Food Losses after Harvesting

The Extent of Losses Causes of Losses The Need for Insect Quarantine Control of Sprouting and Germination Shelf Life Extension of Perishable Foods Delaying Ripening and Aging of Fruits and Vegetables Magnitude of Losses

Advocacy Objections to Food Irradiation (sampling of sections)

Food Irradiation Complaint List Food Irradiation Will Be Used to Mask Spoiled Food Food Irradiation Will Discourage Strict Adherence to GMP Food Irradiation Will Preferentially Kill "Good" Bacteria . . . Irradiated Foods Are Devitalized and Denatured Irradiated Foods Are Unnecessary Food Irradiation Impairs Flavor Food Irradiation Fails to Destroy Bacterial Toxins . . . Irradiated Food May Be Radioactive Irradiation Brings about Harmful Chemical Changes . . . Irradiated Foods Can Cause Genetic Mutations Polyploidy The . . . Issue Needs a Properly Referenced Scientific Report

Irradiated Foods and the Consumer

Consumer Reaction to Irradiated Foods Who Permits Freedom of Choice for Consumers? Influences upon Decision Makers Positive Consumer Action Legislation Market Choices Consumer Information The Media

Irradiation and the Food Industry

A Different Attitude towards Food Irradiation Risk versus Benefit Irradiated Food Liabilities Irradiated Food Advantages Future Applications

Some Final Thoughts

A World Free of Risk A Light at the End of the Tunnel A Free and Informed Choice

References, Index

Subject Categories

BISAC Subject Codes/Headings: