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Biology of Food Irradiation.


by David R Murray Food irradiation is very much the 'in' topic of the moment with countries around the world legislating to allow the use of this technique on food products. In due course, like other techniques of preservation, it will find its niche but in the meantime the arguments rage as to its safety in use.

This book sets out the disadvantages of using the irradiation process to treat food materials. It is written by a biologist of some twentyfive years experience and provides the 'other side of the coin', as far as the current debate is concerned. It could be said that the author articulates the consumers' worst fears but that is not the point. We should try to understand the pros and cons of this technique.

Following an introduction, the author turns his attention to particular aspects of this subject and his chapter titles run: History of food irradiation, Radiolytic products and selective destruction of nutrients, Deleterious effects of eating irradiated foods, Misrepresentation of the facts about food irradiation, and Conclusions. This book is not a tirade against authority but it does point out some of the ambiguities in their thinking!
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Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Author:Binsted, Howard
Publication:Food Trade Review
Article Type:Book Review
Date:Mar 1, 1990
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