Food Irradiation Research and Technology

Preface.

Chapter 1. Introduction: Food Irradiation Moving On (Joseph Borsa).

Chapter 2. Advances in Gamma Ray, Electron Beam, and X-ray Technologies for Food Irradiation (Marshall R. Cleland).

Chapter 3. Regulation of Irradiated Foods and Packaging (George H. Pauli).

Chapter 4. Toxicological Safety of Irradiated Foods (Christopher H. Sommers, Henry Delincée, J. Scott Smith, and Eric Marchioni).

Chapter 5. Consumer Acceptance and Marketing of Irradiated Foods (Ronald F. Eustice and Christine M. Bruhn).

Chapter 6. Detection of Irradiated Foods (Eric Marchioni).

Chapter 7. Dosimetry for Food Processing and Research Applications (Kishor Mehta and Kevin O'Hara).

Chapter 8. Mechanisms and Prevention of Quality Changes in Meat by Irradiation (Doug U. Ahn and E.J. Lee).

Chapter 9. Irradiation as a Phytosanitary Treatment for Fresh Horticultural Commodities: Research and Regulations (Peter A. Follett and Robert L. Griffin).

Chapter 10. Low-Dose Irradiation of Fresh and Fresh-Cut Produce: Safety, Sensory, and Shelf Life (Brendan A. Niemira and Xuetong Fan).

Chapter 11. Irradiation of Seafood with a Particular Emphasis (on Listeria monocytogenes in Ready-to-Eat Products (Denise M. Foley).

Chapter 12. Ionizing Radiation of Eggs (I. Álvarez, B.A. Niemira, X. Fan, and C.H. Sommers).

Chapter 13. Irradiation Treatment of Nuts (Akua Kwakwa and Anuradha Prakash).

Chapter 14. Irradiated Ground Beef for the National School Lunch Program (Xuetong Fan).

Chapter 15. Potential Applications of Ionizing Radiation (Myung-Woo Byun, Cheorun Jo, and Ju-Woon Lee).

Chapter 16. A Future Uncertain: Food Irradiation from a Legal Perspective (Denis W. Stearns).

Chapter 17. Technical Challenges and Research Directions in Electronic Food Pasteurization (Suresh D. Pillai, Les Braby, and Joe Maxim).

Index.