Publisher's Synopsis
The use of radiation in food processing is by no means new. Meats, fish, fruits and vegetables have been preserved for centuries by the sun's energy. Lately, infrared and microwave radiation has been added to the list of radiant energies in food processing. Alongside traditional methods of processing and preserving food, the technology of food irradiation is gaining more and more attention around the world. Although regarded as a new technology by some individuals, research on food irradiation dates back to the turn of the century with the first USA and British patents being issued in 1905 for the use of ionizing radiation to kill bacteria in food. Today, health and safety authorities in several countries have approved irradiation of over 60 different foods, ranging from spices to grains to deboned chicken meat, to beef, to fruits and vegetables. Irradiation can be used to sterilize foods, which can then be stored for years without refrigeration. Sterilized foods are useful in hospitals for patients with severely impaired immune systems, such as patients with AIDS or undergoing chemotherapy. Foods that are sterilized by irradiation are exposed to substantially higher levels of treatment than those approved for general use. The safety and benefits of foods processed by ionizing radiation are well documented. It is important to remember that irradiation is not a replacement for proper food handling practices by producers, processors, and consumers. Proven as wholesome and toxicologically safe over many years, global commercialization of the process lags in spite of the general knowledge that it can offer all these benefits while eliminating the need for the use of many potentially harmful chemicals. In part, the industry and the scientific community have not been successful in promoting the technology and in educating the public. Noteworthy is the progress that has been made since the beginning in the early 1900's in the areas of applications research, regulatory developments, and international harmonization, as well as commercial applications. Electronic Irradiation of Foods: An Introduction to the Technology presents state of the art theory and real world applications of food irradiation, argues that it depletes the nutritional value of food and may pose a health risk, and discusses the politics behind the development of the process. In this book, experts from industry, government, and academia presents the basic principles of irradiation and the public health benefits of irradiation describe advances in irradiation technology, detection technology, and radiation. The book provides significant technical depth for interested workers and present descriptive, introductory material that should help elucidate technology for manufacturers to make informed choices regarding important investments decisions.
