Irradiation of Food Commodities (eBook)

FrontCover 1
Irradiation of Food Commodities 4
Copyright 5
Dedication 6
Contents 8
List of Contributors 16
Preface 18
Abbreviations 20
Part ALegislation 28
CHAPTER 1Legislation on Food Irradiation 30
Introduction 30
EU Legislation 31
U.S. Legislation 35
Canadian Legislation 40
Australian Legislation 43
Part BIrradiation Techniques and Materials 48
CHAPTER 2Food Irradiation Techniques 50
Introduction 50
Comparison of Sources 52
Gamma Ray Sources 53
Electron Beam Sources 60
X-Ray Sources 66
Conclusions 67
CHAPTER 3Food Packaging Materials for Irradiation 70
Introduction 70
Synthetic Packaging Materials 71
Natural Polymers 86
Conclusions 87
Part CIrradiated Food: Detection and Risk Assessment 92
CHAPTER 4Irradiation Detection 94
Introduction 94
Detection Standards 96
Detection Methods 99
Conclusions 153
CHAPTER 5Risk Assessment of Irradiated Foods 168
Introduction 168
Risk Assessment Methodology 170
Risk Assessment Applications 174
Risk Assessment of Irradiated Foods 184
Conclusions 188
Part DApplications of Irradiation on Foods of Animal Origin 196
CHAPTER 6Applications of Irradiation on Meat and Meat Products 198
Introduction 198
Beef 199
Pork 206
Additional Types of Meat 220
Effect of Irradiation on Sausages 235
Conclusions 243
CHAPTER 7Irradiation of Poultry and Eggs 250
Introduction 250
Turkey Meat 251
Chicken Meat 255
Eggs 271
Conclusions 286
CHAPTER 8Application of Irradiation on Milk and Dairy Products 292
Introduction 292
Irradiation of Dairy 293
Conclusions 306
CHAPTER 9Effect of Irradiation on Fish and Seafood 314
Introduction 314
Quality of Irradiated Fishery Products and Shelf Life Extension 314
The Microflora of Irradiated Fishery Products 331
Irradiation of Fish and Hurdle Technology 350
Conclusions 377
CHAPTER 10Proteins 394
Introduction 394
Proteins 395
Conclusions 466
Part EApplications of Irradiation on Foods of Plant Origin 476
CHAPTER 11Irradiation of Cereals 478
Introduction 478
Effect of Irradiation on the Quality of Rice 478
Effect of Irradiation on the Organoleptic Properties of Rice 480
Effect of Irradiation on Some Additional Types of Cereals 483
Conclusions 487
CHAPTER 12Irradiation of Fruits and Vegetables 494
Introduction 494
Quality and Shelf Life Extension of Irradiated Fruits 494
Sensory Properties of Irradiated Fruits 498
The Microflora of Irradiated Fruits 508
Irradiation and Hurdle Technology of Fruits 510
Quality and Shelf Life Extension of Irradiated Vegetables 515
Sensory Properties of Irradiated Vegetables 523
The Microflora of Irradiated Vegetables 529
Irradiation and Hurdle Technology of Irradiated Vegetables 538
Conclusions 545
CHAPTER 13Irradiation of Insects: Disinfestation 564
Introduction 564
Literature Review 565
Conclusions 577
CHAPTER 14Carbohydrates 588
Introduction 588
Starch 589
Carbohydrate Modification 600
Chitin/Chitosan 607
Cellulose 611
Blends of Natural Polymers 614
Blends of Synthetic Polymers 617
Conclusions 624
Part FOther Applications of Irradiation 634
CHAPTER 15Irradiation of Edible Films of Plant and Animal Origin 636
Introduction 636
Edible Films of Plant Origin 637
Edible Films of Animal Origin 647
Conclusions 655
CHAPTER 16Potential Uses of Irradiation 662
Introduction 662
Production of Fermented Foods and the Use of Irradiation 662
Irradiation as a Method for Drying Food Products 663
Effect of Irradiation on Chlorophyll 664
Ionizing Irradiation and the Reduction of Food Allergens 664
Color Improvement of Green Tea Extracts 666
Reduction of Antinutrients with the Use of Irradiation 667
Carcinogens and Their Relation to Irradiation 673
Conclusions 685
Part GConsumer Opinion 698
CHAPTER 17Consumer Behavior toward Irradiated Food 700
Introduction 700
Consumer Concerns 703
Factors Affecting Consumer Behavior toward Irradiated Food 705
Irradiation in the United States and Europe 712
Health Risks Due to Consumption of Irradiated Food 715
Cases of Some European Countries 718
Conclusions 721
Index 726