Food irradiation: a guidebook

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.

Originally published: Technomic Publishing, 1996.

Cover -- Half Title -- Title Page -- Copyright Page -- Dedication -- Table of Contents -- Preface to the Second Edition -- Preface to the First Edition -- Introduction -- 1: Food 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 Pasteurization and Food Irradiation

Irradiated Milk -- 3: Foodborne Diseases -- Perception of the Problem -- Terminology -- Our Awareness of Foodborne Disease -- Bacterial Diseases -- Mold Diseases -- Viruses -- Parasites -- The Costs of Foodborne Disease -- 4: The Use of Irradiation to Prevent the Spread of Foodborne 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 o…