Food Irradiation Research and Technology

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. Completely new material in this edition includes new research on the effect of irradiation on the chemistry and toxicology of irradiated foods, a new chapter on FDA, issues involving produce packaging, and applications of irradiation as a phytosanitary measure and in the decontamination of RTE foods and food safety.