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Food Irradiation a Technique for Preserving and Improving the Safety of Food.

Food Irradiation, a Technique for Preserving and Improving the Safety of Food

All the evidence seems to suggest that treating food materials with low levels of radiation can help reduce spoilage during storage and the incidence of disease that can be borne by food. In many countries approval has been granted for the treatment of certain classes of foods by this technique but other governments feel doubtful as to its merits or perhaps fear what their population might think.

At the end of the day, it is usually a lack of understanding that causes the problem and this text aims to increase a reader's understanding of the whole process. It has been written in layman's language, lest anyone should think they might be confused. It describes the effects of irradiation on food and equipment. Legislation and safety are also discussed. The various sections of this short text carry titles: Established methods of food processing; The process of food irradiation; Legislation and control of food irradiation; and Consumer acceptance.
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Sep 1, 1989
Words:168
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