Food Irradiation: A Guidebook, Second Edition

ISBN-13: 9781566763448 / Angielski / Miękka / 1996 / 236 str.

Morton Satin; Mortin M. S. Satin; Satin Satin

Opis

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.

Recenzje

"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

Spis treści

Food IrradiationWhat 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 PasteurizationThe 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 DiseasesPerception 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 DiseasesWhy Use Food Irradiation? The Poultry Industry Spices The Prevention of Food Losses after HarvestingThe 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 ConsumerConsumer 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 IndustryA 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

O autorze

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.