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Informationen zum Autor Christopher H. Sommers , Ph.D., a research microbiologist and lead scientist, and Xuetong Fan, Ph.D., a research food technologist, both work for the Food Safety Intervention Technologies Research Unit, USDA-ARS-Eastern Regional Research Center, Wyndmoor, PA. Drs. Sommers and Fan were co-moderators of the IFT symposium from which this book arose and have over thirty years combined experience in food irradiation, food technology, chemistry, microbiology and toxicology. Klappentext The benefits of food irradiation to the public health have been described extensively by organizations such as the Centers for Disease Control and Prevention in the USA and the World Health Organization. The American Medical Association and the American Dietetic Association have both endorsed the irradiation process. Yet the potential health benefits of irradiation are unknown to many consumers and food industry representatives who are wary of irradiated foods due to myth-information from "consumer-advocate" groups.This updated second edition of Food Irradiation Research and Technology reviews the latest developments in irradiation technologies as they are applied to meat, seafood fish, fruits, vegetables and nuts. Experts from industry, government, and academia define the basic principles and public health benefits of irradiation.New chapters in this edition address irradiation chemistry, including furan formation due to irradiation, irradiation of packaging materials, processing irradiation technologies and parameters, and ready-to-eat meat products. Coverage of safety and quality of fresh fruits and vegetables, phytosanitary applications and consumer acceptance has been expanded to address recent interest and development.The book is designed to appeal to a broad readership: industry food scientists involved in the processing of meat and fish, fruits and vegetables; food microbiologists and radiation processing specialists; and government and industry representatives involved in the import and export of food commodities. Zusammenfassung Now in a fully updated second edition, this volume presents the latest scientific findings on food irradiation. It reviews the principles of irradiation, current technologies, regulatory and safety issues, and recent advances in the irradiation of produce, as well as meat, poultry, and seafood. Inhaltsverzeichnis List of Contributors xix Preface xxv Chapter 1 Introduction: Food Irradiation Moving On 1 Joseph Borsa Introduction 2 Two Tracks Going Forward 3 The Food Safety Track 3 The Disinfestation Track 5 Bumps Still Remain on the Road Ahead 5 Summary 7 References 7 Chapter 2 Advances in Electron Beam and X-ray Technologies for Food Irradiation 9 Marshall R. Cleland Introduction 10 Basic Irradiation Concepts 10 Definition and Units of Absorbed Dose 10 Absorbed Dose versus Emitted Radiation Power 11 Temperature Rise versus Dose 12 Electron Beam Facilities 13 Absorbed Dose versus Beam Current 14 Electron Beam Technologies 14 X-ray Facilities 21 Conclusion 24 References 25 Chapter 3 Gamma Ray Technology for Food Irradiation 29 Kevin O'Hara Introduction 29 Overview of Co-60 Gamma Technology 30 Basic Irradiation Concepts 32 Gamma Ray Facilities 32 Irradiator Categories 34 Criteria for Irradiator Design and Selection 35 Pallet Irradiator 38 Tote Box Irradiator 40 Independent Dose Delivery Carrier and Stationary Irradiations 41 Gray¿ Star GenesisTM Underwater Irradiator 42 Gamma Ray Facilities for Radiation Research 43 Comparison of Irradiation Technologies 45 References 46 Chapter 4 Regulation of Irradiated Foods and Packaging 47...
