Buch, Englisch, Band 1, 166 Seiten, Format (B × H): 160 mm x 240 mm, Gewicht: 418 g
Reihe: Nutrition Sciences
Proceedings of a Symposium, Held in Ede, the Netherlands, 21 October 1981
Buch, Englisch, Band 1, 166 Seiten, Format (B × H): 160 mm x 240 mm, Gewicht: 418 g
Reihe: Nutrition Sciences
ISBN: 978-90-247-2703-2
Verlag: Springer
E.H. Kampelmacher (chairman) The application of ionizing radiation is the most modern technique being used in the battle against bacterial decay and in the elimination of pathogenic microorganisms in food stuffs. Intensive world-wide studies have shown that this technique is effective, has no detrimental effects on human health and can be applied safely. These facts have all been confirmed recently by a Committee of experts from the World Health Organization, who have been carefully evaluating data since 1960. In spite of these convincing data, most countries do not make use of the technique ai all, and some only hesitatingly. This is mainly due to the emotional resistance of the consumer. From the start the Netherlands has made a very important contribution to the irradiation of food, through microbiological and toxicological research as well as through the setting-up of a pilot plant by the government and through the practical application of "Gammaster" on a commercial basis. The initiative of "Gammaster" to celebrate its tenth anniversary by organizing a symposium in which all aspects of food irradiation are considered is most laudable.
Zielgruppe
Research
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Whither Protection of the Consumer Against Enteropathogenic Bacteria on Fresh Meats and Poultry by Processing for Safety.- 1. Introduction.- 2. Morbidity, aetiology and impact of food infections.- 3. Essentials and prospects of prevention.- 4. Radicidation — Neither panacea nor pestilence.- 5. Epicrisis.- 6. References.- Public Health Aspects of Food Irradiation.- 1. Introduction.- 2. Deterioration of foodstuffs.- 3. Infections in food and food poisoning.- 4. Prevention of food contamination and food poisoning.- 5. References.- Irradiation of Foodstuffs — Technological Aspects and Possibilities.- 1. Introduction.- 2. Properties of radiation.- 3. Possibilities of irradiation.- 4. Conditions for a correct irradiation treatment.- 5. Technological aspects.- 6. Conclusions.- 7. References.- Industrial Application of Food Irradiation.- 1. Introduction.- 2. Plant.- 3. Container plant.- 4. Pallet facility.- 5. Plant economy.- 6. Prices.- 7. Conclusion.- 8. References.- The Government and Food Irradiation — National and International Rules and Regulations.- References.- 14 Years Clearing Irradiated Foods in the Netherlands.- International Aspects of Food Irradiation.- 1. Introduction.- 2. Towards achieving general acceptance of food irradiation.- 3. Evaluation of the wholesomeness of irradiated food.- 4. Standardization and legislation of irradiated food.- 5. Harmonization of regulatory control of the food irradiation process.- 6. Purpose of the model regulations.- 7. Present status of acceptance of food irradiation.- 8. Conclusions.- 9. References.- How Does the Consumer React to Irradiated Food?.- 1. Introduction.- 2. What do we tell the consumer?.- 3. What does the consumer think when the benefits and advantages of food irradiation are pointed out to him?.- 4. How isfood transradiated?.- 5. Conclusion.- Panel Discussion.- 1. Microbiology.- 2. Technology.- 3. Legal aspects.- 4. Consumers’ aspects.- Wholesomeness of Irradiated Food.- The Authors.
