Food Irradiation

A Guidebook, Second Edition
2. New Auflage 2017
ISBN: 978-1-138-42659-7
Verlag: Taylor & Francis Ltd

Buch, Englisch, 236 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 454 g

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.

Zielgruppe

Professional

Autoren/Hrsg.

Satin, Morton

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Preface to the Second Edition -- Preface to the First Edition -- Introduction -- 1. Foocl 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 -- 2. Pasteurization -- The Early Work -- Commercial Pasteurization -- Pasteurization Finally Succeeds -- Some Countries Still Do Not Have Pasteurized Milk -- The Relationship between Pastewuation and Food Irradiation -- Irradiated Milk -- 3. Fooclbome Diseases -- Perception of the Problem -- Terminology -- Our Awareness of Foodbome Disease -- Bacterial Diseases -- Mold Diseases -- Viruses -- Parasites -- The Costs of Foodborne Disease -- 4. The UN of Irradiation to Prevent the Spread of Fooclborne Diseases -- Why Use Food Irradiation? -- The Poultry Industry -- Spices -- 5. 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 'getables -- Magnitude of Losses -- 6. Advocacy Oblectlon1 to Food Irradiation -- Food Irradiation Complaint List -- Food Irradiation Will Be Used to Mask Spoiled Food -- Food Irradiation Will Discomage Strict Adherence to Good Manufacturing Practices -- Food Irradiation Will Preferentially Kill ''Good'' -- Bacteria and Thus Encomage Greater GrowthofBad Bacteria -- Irradiated Foods Are DevitaJiud and Denatured -- Irradiated Foods Are Unnecessary in Today's Food System -- Food Irradiation Impairs the Flavor of Foods -- Food Irradiation Fails to Destroy Bacterial Toxins in Foods -- Irradiated Food May Be Radioactive -- Irradiation Brings about Harmful Chemical Changes in Foods -- Irradiated Foods Can Cause Genetic Mutations -- Polyploidy -- The Food Irradiation Issue Needs a Properly Referenced Scientific Report -- The Lack of Difference between lrradialed and Nonirradiated Foods Will Encourage Abuses -- There Is No Satisfactoiy Tust for Irradiated Foods -- Irradiation in Combination with Other Processes Will Reduce the Nutritive Value of Foods -- Irradiated Foods Will Not Be Properly Labeled -- Food Irradiation Is Dangerous to Workers and Will Cause Environmental Damage -- 7. Irradiated Foods and the Consumer -- Consumer Reaction to Irradiated Foods -- Who Pennits Freedom of Choice for Consumers? -- Influences upon Decision Makers -- Positive Consumer Action -- Legislation -- Market Choices -- Consumer Information -- The Media -- 8. Irradiation and the Food Industry -- A Different Attitude towards Food Irradiation -- Risk versus Benefit -- Irradiated Food Liabilities -- Irradiated Food Advantages -- Future Applications -- 9. Some Flnal Thoughts -- A WorldFreeofRisk -- A Light at the End of the Tunnel -- A Free and Informed Choice -- References -- Index -- About the Author.

Über Autor(innen)

Morton Satin is a recognized authority on the development of creative and practical approaches to the food industry. Over the past twenty years he has invented several commercially viable products and processing technologies for developed and developing countries alike. An expert in product development and marketing, Mr. Satin has devoted his career to the food and agricultural sector. He has directed the functions of research and development, marketing, business development and quality assurance for a number of large multinational food corporations. Trained in Canada as a molecular biologist, Mr. Satin has produced numerous publications and articles on food and agricultural technology, both for the technical and lay press. He has won several awards for his contributions to the industry, and has served as a special consultant to several levels of government, expert committees, international organizations and trade associations. He has participated in several high level international missions for the promotion of technology transfer and industrial development. An entrepreneur by nature, Mr. Satin brings to his work a unique mixture of experiences from both the private and public sectors, as well as from his academic and writing activities.