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."
"…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
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