Food Irradiation Research and Technology [electronic resource].

ISBN:

9781118422496

Title:

Author:

Sommers, Christopher H.

Personal Author:

Sommers, Christopher H.

Edition:

2nd ed.

Publication Information:

Arnes, AI : Wiley, 2012.

Physical Description:

1 online resource (474 p.)

Series:

Institute of Food Technologists Series

General Note:

Description based upon print version of record.

Contents:

Food IrradiationResearch and Technology; Contents; List of Contributors; Preface; Chapter 1 Introduction: Food Irradiation Moving On; Introduction; Two Tracks Going Forward; The Food Safety Track; The Disinfestation Track; Bumps Still Remain on the Road Ahead; Summary; References; Chapter 2 Advances in Electron Beam and X-ray Technologies for Food Irradiation; Introduction; Basic Irradiation Concepts; Definition and Units of Absorbed Dose; Absorbed Dose versus Emitted Radiation Power; Temperature Rise versus Dose; Electron Beam Facilities; Absorbed Dose versus Beam Current

Electron Beam TechnologiesX-ray Facilities; Conclusion; References; Chapter 3 Gamma Ray Technology for Food Irradiation; Introduction; Overview of Co-60 Gamma Technology; Basic Irradiation Concepts; Gamma Ray Facilities; Irradiator Categories; Criteria for Irradiator Design and Selection; Pallet Irradiator; Tote Box Irradiator; Independent Dose Delivery Carrier and Stationary Irradiations; Gray* Star GenesisTM Underwater Irradiator; Gamma Ray Facilities for Radiation Research; Comparison of Irradiation Technologies; References; Chapter 4 Regulation of Irradiated Foods and Packaging

IntroductionReferences; Notes; Chapter 5 Toxicological Safety of Irradiated Foods; Introduction; Food Irradiation; Benzene, Formaldehyde, and Amines; Formation and Levels of 2-ACBs in Foods; Toxicological Safety of 2-ACBs; 2-ACBs and Tumor Promotion; Diet and Tumor Promotion; Conclusions; References; Chapter 6 Radiation Chemistry of Food Components; Basic Radiation Effects; Radiolysis of Water; Radiation Chemistry of Major Food Components; Radiation Chemistry of Lipids; Radiolysis of Proteins; Radiolysis of Carbohydrates; Reduction of Undesirable Compounds by Irradiation

Reduction of Furan and AcrylamideReduction of Mycotoxins; Antinutritional Compounds; Acknowledgments; References; Chapter 7 Dosimetry for Food Processing and Research Applications; Importance of Dosimetry; Introduction; Some Fundamentals of Dosimetry; Absorbed Dose; Dosimetry System; Measurement Management System; Selection and Characterization of a Dosimetry System; Types of Dosimetry Systems; The Selection of an Appropriate Dosimetry System; Dosimetry System Characterization; The Use of a Dosimetry System; Dosimetry in Food Research; Dosimetry at a Commercial Facility; General

Process ValidationOperational Qualification (OQ); Performance Qualification (PQ); Routine Process Monitoring and Control; References; Chapter 8 Detection of Irradiated Foods; Introduction; Free Radicals and Electronic Excited States; ESR Spectroscopy; Luminescence; Stable Radiolytic Products; Radiolytic Products from Proteins; Volatile Compounds; Radiolytic Products from Carbohydrates; Radiolytic Products from Nucleic Acids; Radiolytic Products from Lipids; Modification of Macroscopic Physico-Biological Parameters of the Food; Gas Evolution; Cellular Wall Modifications

Bacteriological Modifications

Subject Term:

Irradiated beef.

Radiation preservation of food - Research.

Added Author:

Fan, Xuetong.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2012

Publication Information:

Arnes, AI : Wiley, 2012.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
664.0288	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

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.

Author Notes

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.