Irradiation To Ensure The Safety And Quality Of Prepared Meals
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Irradiation To Ensure The Safety And Quality Of Prepared Meals
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Author : International Atomic Energy Agency
language : en
Publisher:
Release Date : 2009
Irradiation To Ensure The Safety And Quality Of Prepared Meals written by International Atomic Energy Agency and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with categories.
This publication presents the results of an FAO/IAEA coordinated research project (CRP) on the use of irradiation to ensure the safety and quality of pre-prepared foods. There is an increasing worldwide demand for pre-prepared and take-away meals. However, the traditional methods of preparing convenience foods via retort-processing and freezing are being replaced in favour of chilled foods, due mainly to their fresher and often more appealing appearance. Chilled prepared foods, however, are non-sterile and their heightened potential for microbiological contamination creates a considerable limi.
Irradiation To Ensure The Safety And Quality Of Prepared Meals
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Author : Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture
language : en
Publisher:
Release Date : 2009
Irradiation To Ensure The Safety And Quality Of Prepared Meals written by Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with Business & Economics categories.
This publication presents the results of an FAO/IAEA coordinated research project (CRP) on the use of irradiation to ensure the safety and quality of pre-prepared foods. There is an increasing worldwide demand for pre-prepared and take-away meals. However, the traditional methods of preparing convenience foods via retort-processing and freezing are being replaced in favour of chilled foods, due mainly to their fresher and often more appealing appearance. Chilled prepared foods, however, are non-sterile and their heightened potential for microbiological contamination creates a considerable limitation to their shelf-life. The findings of this CRP demonstrate that radiation processing of pre-prepared meals results in a safer product by eliminating existing pathogens, and thereby reducing health risks while extending the foods' commercial shelf-life. This publication presents the findings of the CRP and offers a discussion of the possible further utilization and marketing of this new application of irradiation technology.
Irradiation For Food Safety And Quality
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Author : Paisan Loaharanu
language : en
Publisher: CRC Press
Release Date : 2020-08-26
Irradiation For Food Safety And Quality written by Paisan Loaharanu and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-08-26 with Technology & Engineering categories.
Food irradiation is increasingly used worldwide as a proven and effective method of food preservation, as well as for improvement of food safety and quality. The International Conference on Ensuring the Safety and Quality of Food through Radiation Processing convened for the presentation of new irradiation technology, and to assess the role of irradiation in ensuring the safety and nutritional adequacy of food of plant and animal origin. This new book presents the complete texts of all twenty reports from the conference. Examined are applications of the technology in produce, animal products, and prepared foods, the economics of various irradiation technologies, international regulations, the marketing of irradiated products to consumers and retail outlets, and irradiation's implications for the global trade in food and agricultural commodities. Also included is new information on the scientific, regulatory, and consumer acceptance status of food irradiation and the role this technology will play in the 21st century. The new information in this book will be useful to all those involved in the processing, preservation, and distribution of food, as well as food industry managers and regulatory personnel. To receive your copy promptly, please order now. Information on ordering follows the complete table of contents. Conference Sponsors and Speakers This conference was sponsored by three U.N. Agencies: IAEA (International Atomic Energy Agency), FAO (Food and Agriculture Organization), and the WHO (World Health Organization). All authors are leading experts in aspects of food irradiation. From the Editor's Foreword "Significant developments on the acceptance and application of food irradiation as a method to ensure food safety and quality and to facilitate food trade have occurred in recent years. Regulations on food irradiation in many countries either have been or are being harmonized based on the Codex General Standard for Irradiated Foods and relevant recommendations of the International Consultative Group on Food Irradiation (ICGFI). The number of irradiation facilities for treating food is increasing and many more are under construction or being planned. The consumers are getting accurate information and are beginning to appreciate the benefit of irradiated foods.... The potential of irradiation as a method to ensure the hygienic quality of food, especially those of animal origin, as a quarantine treatment of fresh horticultural commodities, and as a substitute for fumigants, is being realized... The Conference reaffirmed the view that the safety and nutritional adequacy of irradiated food produced under conditions of Good Manufacturing Practice is no longer in question, regardless of the absorbed dose."
Irradiation For Food Safety And Quality
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Author : Paisan Loaharanu
language : en
Publisher: CRC Press
Release Date : 2001-02-15
Irradiation For Food Safety And Quality written by Paisan Loaharanu and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-02-15 with Technology & Engineering categories.
Food irradiation is increasingly used worldwide as a proven and effective method of food preservation, as well as for improvement of food safety and quality. The International Conference on Ensuring the Safety and Quality of Food through Radiation Processing convened for the presentation of new irradiation technology, and to assess the role of irradiation in ensuring the safety and nutritional adequacy of food of plant and animal origin. This new book presents the complete texts of all twenty reports from the conference. Examined are applications of the technology in produce, animal products, and prepared foods, the economics of various irradiation technologies, international regulations, the marketing of irradiated products to consumers and retail outlets, and irradiation's implications for the global trade in food and agricultural commodities. Also included is new information on the scientific, regulatory, and consumer acceptance status of food irradiation and the role this technology will play in the 21st century. The new information in this book will be useful to all those involved in the processing, preservation, and distribution of food, as well as food industry managers and regulatory personnel. To receive your copy promptly, please order now. Information on ordering follows the complete table of contents. Conference Sponsors and Speakers This conference was sponsored by three U.N. Agencies: IAEA (International Atomic Energy Agency), FAO (Food and Agriculture Organization), and the WHO (World Health Organization). All authors are leading experts in aspects of food irradiation. From the Editor's Foreword "Significant developments on the acceptance and application of food irradiation as a method to ensure food safety and quality and to facilitate food trade have occurred in recent years. Regulations on food irradiation in many countries either have been or are being harmonized based on the Codex General Standard for Irradiated Foods and relevant recommendations of the International Consultative Group on Food Irradiation (ICGFI). The number of irradiation facilities for treating food is increasing and many more are under construction or being planned. The consumers are getting accurate information and are beginning to appreciate the benefit of irradiated foods.... The potential of irradiation as a method to ensure the hygienic quality of food, especially those of animal origin, as a quarantine treatment of fresh horticultural commodities, and as a substitute for fumigants, is being realized... The Conference reaffirmed the view that the safety and nutritional adequacy of irradiated food produced under conditions of Good Manufacturing Practice is no longer in question, regardless of the absorbed dose."
Trends In Vital Food And Control Engineering
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Author : Ayman Amer Eissa
language : en
Publisher: BoD – Books on Demand
Release Date : 2012-04-05
Trends In Vital Food And Control Engineering written by Ayman Amer Eissa and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-04-05 with Technology & Engineering categories.
This book is an example of a successful addition to the literature of bioengineering and processing control within the scientific world. The book is divided into twelve chapters covering: selected topics in food engineering, advances in food process engineering, food irradiation, food safety and quality, machine vision, control systems and economics processing. All chapters have been written by renowned professionals working in food engineering and related disciplines.
Current Topics In Salmonella And Salmonellosis
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Author : Mihai Mares
language : en
Publisher: BoD – Books on Demand
Release Date : 2017-04-05
Current Topics In Salmonella And Salmonellosis written by Mihai Mares and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-04-05 with Medical categories.
The genus Salmonella comprises an important number of bacterial species able to colonize and infect numerous animal species and humans. Although more than a hundred years passed since its discovery, Salmonella still represents a redoubtable and successful microorganism, difficult to deal with. Whether we discuss about typhoid fever or food poisoning, the public health and financial consequences are practically incalculable. The costs attributable to Salmonella contamination of meat, eggs, and vegetables are also very high worldwide. Antimicrobial resistance in Salmonella isolates is an emerging threat not only in humans, and special measures should be addressed to this global problem. The book Current Topics in Salmonella and Salmonellosis contains a series of reviews about all-important issues concerning these subjects. It comprises 14 chapters grouped in 4 sections emphasizing new insights into pathogenesis, bacterial detection and antibiotic resistance, infections in animals, risk factors, and control strategies. The new genomic data and the exhaustive presentation of molecular pathogenesis bring novelty to the book and can help to improve our knowledge about Salmonella-induced diseases.
Irradiation For Food Safety And Quality
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Author : Paisan Loaharanu
language : en
Publisher: CRC Press
Release Date : 2020-08-26
Irradiation For Food Safety And Quality written by Paisan Loaharanu and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-08-26 with Science categories.
Food irradiation is increasingly used worldwide as a proven and effective method of food preservation, as well as for improvement of food safety and quality. The International Conference on Ensuring the Safety and Quality of Food through Radiation Processing convened for the presentation of new irradiation technology, and to assess the role of irradiation in ensuring the safety and nutritional adequacy of food of plant and animal origin. This new book presents the complete texts of all twenty reports from the conference. Examined are applications of the technology in produce, animal products, and prepared foods, the economics of various irradiation technologies, international regulations, the marketing of irradiated products to consumers and retail outlets, and irradiation's implications for the global trade in food and agricultural commodities. Also included is new information on the scientific, regulatory, and consumer acceptance status of food irradiation and the role this technology will play in the 21st century. The new information in this book will be useful to all those involved in the processing, preservation, and distribution of food, as well as food industry managers and regulatory personnel. To receive your copy promptly, please order now. Information on ordering follows the complete table of contents. Conference Sponsors and Speakers This conference was sponsored by three U.N. Agencies: IAEA (International Atomic Energy Agency), FAO (Food and Agriculture Organization), and the WHO (World Health Organization). All authors are leading experts in aspects of food irradiation. From the Editor's Foreword "Significant developments on the acceptance and application of food irradiation as a method to ensure food safety and quality and to facilitate food trade have occurred in recent years. Regulations on food irradiation in many countries either have been or are being harmonized based on the Codex General Standard for Irradiated Foods and relevant recommendations of the International Consultative Group on Food Irradiation (ICGFI). The number of irradiation facilities for treating food is increasing and many more are under construction or being planned. The consumers are getting accurate information and are beginning to appreciate the benefit of irradiated foods.... The potential of irradiation as a method to ensure the hygienic quality of food, especially those of animal origin, as a quarantine treatment of fresh horticultural commodities, and as a substitute for fumigants, is being realized... The Conference reaffirmed the view that the safety and nutritional adequacy of irradiated food produced under conditions of Good Manufacturing Practice is no longer in question, regardless of the absorbed dose."
Food Irradiation Technologies
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Author : Isabel C F R Ferreira
language : en
Publisher: Royal Society of Chemistry
Release Date : 2017-12-19
Food Irradiation Technologies written by Isabel C F R Ferreira and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-12-19 with Technology & Engineering categories.
Food preservation by irradiation is gaining recognition as a technology that is more environmentally benign than other current processes such as post-harvest chemical fumigation, it has less impact on thermally sensitive compounds than thermal decontamination technologies such as hot water or steam, and the technology is more accessible and cheaper. As the technical and economic feasibility, as well as the level of consumer acceptance, have increased its use has been growing fast. International organizations including the Food and Agriculture Organization of the United Nations (FAO), the International Atomic Energy Agency (IAEA) and the World Health Organization (WHO) have coordinated and worked with others to develop norms and review the safety and efficacy of irradiated foods. Commended in the Foreword by Carl Blackburn, Food Irradiation Specialist, Joint FAO / IAEA Division of Nuclear Techniques in Food and Agriculture, this book makes a strong case for the use of this overwhelmingly safe food processing technique. This comprehensive book is a useful reference for food technologists, analytical chemists and food processing professionals, covering all aspects of gamma, electron beam and X-ray food irradiation, its impact on food matrices and microorganisms, legislation and market aspects. It is the first book to cover control and structural analysis in food irradiation and, being written by leading experts in the field, addresses the current global best practices. It contains updated information about the commercial application of food irradiation technology, especially regarding the type of radiation based on food classes and covers dosimetry, radiation chemistry, food decontamination, food quarantine, food processing and food sterilization.
Microbiological Safety And Quality Of Food
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Author : Barbara M. Lund
language : en
Publisher: Springer Science & Business Media
Release Date : 2000
Microbiological Safety And Quality Of Food written by Barbara M. Lund and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Science categories.
This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. 'Microbial ecology of different types of food' provides a food-by-food accounting of food composition, naturally occurring microflora, effects of processing, how spoiling can occur, and preservation. 'Foodborne pathogens' profiles the most important and the most dangerous microorganisms that can be found in foods, including bacteria, viruses, parasites, mycotoxins, and 'mad cow disease.' The section also looks at the economic aspects and long-term consequences of foodborne disease. 'Assurance of the microbiological safety and quality of foods' scrutinizes all aspects of quality assurance, including HACCP, hygienic factory design, methods of detecting organisms, risk assessment, legislation, and the design and accreditation of food microbiology laboratories. Tables, photographs, illustrations, chapter-by-chapter references, and a thorough index complete each volume. This reference is of value to all academic, research, industrial and laboratory libraries supporting food programs; and all institutions involved in food safety, microbiology and food microbiology, quality assurance and assessment, food legislation, and generally food science and technology.
Use Of Gamma Radiation Techniques In Peaceful Applications
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Author : Basim Almayahi
language : en
Publisher: BoD – Books on Demand
Release Date : 2019-10-02
Use Of Gamma Radiation Techniques In Peaceful Applications written by Basim Almayahi and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-02 with Science categories.
This book deals with gamma radiation in many fields, which encompasses diverse factors that affect human and animal life inside an environment. These fields include nuclear and medical physics, industrial processes, environmental sciences, radiation biology, radiation chemistry, radiotherapy, agriculture and forestry, sterilization, the food industry, and so on. The book covers an overview of gamma background radiations and measurements, radioactive decay, radioecological applications in environmental gamma dosimetry, gamma-ray interaction, monocolor gamma, influence of gamma radiation on dynamical mechanical properties, influence of low-dose gamma irradiation treatments on microbial decontamination, gamma-ray ionization enhancement in tissues, gas-filled surge arresters, modeling plastic deformation located in irradiated materials, radiotherapy, application of radiation and genetic engineering techniques, and gamma-ray measurements using unmanned aerial systems. This book is expected to benefit undergraduate and postgraduate students, researchers, teachers, practitioners, policy makers, and every individual who has a concern for a healthy life.