Food Irradiation

Food Irradiation

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This reference guide is applicable to the food industry, research institutions, academia, and trade and consumer organisations. Contents include: Introduction (trends in food spoilage and safety, food preservation technologies, the use of ionising radiation); Food irradiation topics (from additives to yoghurt); List of entries by category (including listing by food groups and components, control of microbiological hazards and irradiation methods).A Reference Guide V. M. Wilkinson, G. Gould ... A radiation dose of 7.5-10 kGy reduced the total microbial count of a range of herbal teas and medicinal plants to 10a#39; per gram or less (Farkas, 1988). ... References KatuSin-Razem, B., Razem, D., Dvornik, E., Matic, S., and Mihokovic, V. (1985) Radiation decontamination of dry chamomile flowers and chamomile ... toxicological studies were undertaken in order to evaluate the safety of the irradiation of food for human consumption.


Title:Food Irradiation
Author: V. M. Wilkinson, G. Gould
Publisher:Woodhead Publishing - 1996-01-01
ISBN-13:

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