1st Edition

Irradiation for Food Safety and Quality

By Paisan Loaharanu, Paul Thomas Copyright 2001

    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 Speakers
    This 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."

    Summary of the Conference and Its Conclusions
    Achievements in Food Irradiation during the 20th Century, J. F. Diehl,
    Challenges and Opportunities for Food Irradiation in the 21st Century, L.M. Crawford,
    Harmonisation of Regulations on Food Irradiation in Accordance with the SPS and TBT Agreements, P. B. Roberts
    Food Irradiation Harmonization in the European Union, H. Vounakis
    Legal and Technological Consequences of the Ongoing Harmonization of Regulations in the Field of Food Irradiation, D.A.E. Ehlermann
    Irradiation as an Alternative Treatment to Methyl Bromide for Insect Control, S. C. Gupta
    Epidemiology of Foodborne Illness-Role of Food Irradiation, R. A. Etzel
    Irradiation: A Critical Control Point in Ensuring the Microbiological Safety of Raw Foods, R. A. Molins, Y. Motarjemi, and F. K. Käferstein
    Role of Irradiation in a Multiple-Hurdle Approach to Food Safety, M. Patterson
    Reducing Microbial Contamination Including Some Pathogens in Minced Beef by Irradiation, I. F. Kiss and L. Mészáros, and H. Kovács-DomjánControl of Post-Harvest Loss of Grain, Fruits and Vegetables by Radiation Processing, P. Thomas
    Modern Trends in Post-Production Technology, M. Satin,
    Low Energy Electron Irradiation of Food for Microbial Control, T. Hayashi and S. Todoriki-Suzuki
    Economics of Food Irradiation, P. Kunstadt
    Economics of Machine Sources for Irradiation of Food, M. R. Cleland, A. S. Herer and A. Cokragan
    United States Consumer Choice of Irradiated Food, C. M. Bruhn,
    Florida: A Case Study in Marketing Irradiated Poultry, C. Hunter
    Growing Impact of Irradiation on Global Production of and Trade in Spices, M. I. Eiss
    Prospects of Irradiation as a Phytosanitary Treatment of Chilean Grapes, T. C. Rubio
    Prospects of Radiation Sterilization of Shelf-Stable Food, I. De Bruyn


    Paisan Loaharanu (Author), Paul Thomas (Author)

    "…a well-organized, comprehensive look at the emerging topic of phytates in food. …concise chapters written with the most up-to-date information. …the detailed technical information and review of literature included makes this book useful to anyone, from expert to student. Since both animal and human topics are covered, the book can be useful for those in plant science, animal science, human nutrition, and food science."
    - Cheryl J. Baldwin, Kraft Foods Inc., in Inform, April 2002