{"product_id":"food-irradiation-research-and-technology-isbn-9780813802091","title":"Food Irradiation Research and Technology","description":"\u003cp\u003eThe benefits of food irradiation to the public health have been described extensively by organizations such as the Centers for Disease Control and Prevention in the USA and the World Health Organization. The American Medical Association and the American Dietetic Association have both endorsed the irradiation process. Yet the potential health benefits of irradiation are unknown to many consumers and food industry representatives who are wary of irradiated foods due to myth-information from “consumer-advocate” groups. \u003c\/p\u003e \u003cp\u003eThis updated second edition of \u003ci\u003eFood Irradiation Research and Technology\u003c\/i\u003e reviews the latest developments in irradiation technologies as they are applied to meat, seafood fish, fruits, vegetables and nuts. Experts from industry, government, and academia define the basic principles and public health benefits of irradiation.\u003c\/p\u003e \u003cp\u003eNew chapters in this edition address irradiation chemistry, including furan formation due to irradiation, irradiation of packaging materials, processing irradiation technologies and parameters, and ready-to-eat meat products. Coverage of safety and quality of fresh fruits and vegetables, phytosanitary applications and consumer acceptance has been expanded to address recent interest and development.\u003c\/p\u003e \u003cp\u003eThe book is designed to appeal to a broad readership: industry food scientists involved in the processing of meat and fish, fruits and vegetables; food microbiologists and radiation processing specialists; and government and industry representatives involved in the import and export of food commodities.\u003c\/p\u003e  \u003cp\u003eList of Contributors xix\u003c\/p\u003e \u003cp\u003ePreface xxv\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 1 Introduction: Food Irradiation Moving On 1\u003cbr\u003e \u003c\/b\u003e \u003ci\u003eJoseph Borsa\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 2\u003c\/p\u003e \u003cp\u003eTwo Tracks Going Forward 3\u003c\/p\u003e \u003cp\u003eThe Food Safety Track 3\u003c\/p\u003e \u003cp\u003eThe Disinfestation Track 5\u003c\/p\u003e \u003cp\u003eBumps Still Remain on the Road Ahead 5\u003c\/p\u003e \u003cp\u003eSummary 7\u003c\/p\u003e \u003cp\u003eReferences 7\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 2 Advances in Electron Beam and X-ray Technologies for Food Irradiation 9\u003cbr\u003e \u003c\/b\u003e \u003ci\u003eMarshall R. Cleland\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 10\u003c\/p\u003e \u003cp\u003eBasic Irradiation Concepts 10\u003c\/p\u003e \u003cp\u003eDefinition and Units of Absorbed Dose 10\u003c\/p\u003e \u003cp\u003eAbsorbed Dose versus Emitted Radiation Power 11\u003c\/p\u003e \u003cp\u003eTemperature Rise versus Dose 12\u003c\/p\u003e \u003cp\u003eElectron Beam Facilities 13\u003c\/p\u003e \u003cp\u003eAbsorbed Dose versus Beam Current 14\u003c\/p\u003e \u003cp\u003eElectron Beam Technologies 14\u003c\/p\u003e \u003cp\u003eX-ray Facilities 21\u003c\/p\u003e \u003cp\u003eConclusion 24\u003c\/p\u003e \u003cp\u003eReferences 25\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 3 Gamma Ray Technology for Food Irradiation 29\u003cbr\u003e \u003c\/b\u003e \u003ci\u003eKevin O’Hara\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 29\u003c\/p\u003e \u003cp\u003eOverview of Co-60 Gamma Technology 30\u003c\/p\u003e \u003cp\u003eBasic Irradiation Concepts 32\u003c\/p\u003e \u003cp\u003eGamma Ray Facilities 32\u003c\/p\u003e \u003cp\u003eIrradiator Categories 34\u003c\/p\u003e \u003cp\u003eCriteria for Irradiator Design and Selection 35\u003c\/p\u003e \u003cp\u003ePallet Irradiator 38\u003c\/p\u003e \u003cp\u003eTote Box Irradiator 40\u003c\/p\u003e \u003cp\u003eIndependent Dose Delivery Carrier and Stationary Irradiations 41\u003c\/p\u003e \u003cp\u003eGray∗ Star GenesisTM Underwater Irradiator 42\u003c\/p\u003e \u003cp\u003eGamma Ray Facilities for Radiation Research 43\u003c\/p\u003e \u003cp\u003eComparison of Irradiation Technologies 45\u003c\/p\u003e \u003cp\u003eReferences 46\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 4 Regulation of Irradiated Foods and Packaging 47\u003cbr\u003e \u003c\/b\u003e \u003ci\u003eGeorge H. Pauli\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 48\u003c\/p\u003e \u003cp\u003eReferences 52\u003c\/p\u003e \u003cp\u003eNotes 52\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 5 Toxicological Safety of Irradiated Foods 53\u003cbr\u003e \u003c\/b\u003e \u003ci\u003eChristopher H. Sommers, Henry Delincee, J. Scott Smith, and Eric Marchioni\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 54\u003c\/p\u003e \u003cp\u003eFood Irradiation 54\u003c\/p\u003e \u003cp\u003eBenzene, Formaldehyde, and Amines 56\u003c\/p\u003e \u003cp\u003eFormation and Levels of 2-ACBs in Foods 57\u003c\/p\u003e \u003cp\u003eToxicological Safety of 2-ACBs 63\u003c\/p\u003e \u003cp\u003e2-ACBs and Tumor Promotion 66\u003c\/p\u003e \u003cp\u003eDiet and Tumor Promotion 67\u003c\/p\u003e \u003cp\u003eConclusions 67\u003c\/p\u003e \u003cp\u003eReferences 68\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 6 Radiation Chemistry of Food Components 75\u003cbr\u003e \u003c\/b\u003e \u003ci\u003eXuetong Fan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eBasic Radiation Effects 76\u003c\/p\u003e \u003cp\u003eRadiolysis of Water 76\u003c\/p\u003e \u003cp\u003eRadiation Chemistry of Major Food Components 77\u003c\/p\u003e \u003cp\u003eRadiation Chemistry of Lipids 77\u003c\/p\u003e \u003cp\u003eRadiolysis of Proteins 80\u003c\/p\u003e \u003cp\u003eRadiolysis of Carbohydrates 83\u003c\/p\u003e \u003cp\u003eReduction of Undesirable Compounds by Irradiation 88\u003c\/p\u003e \u003cp\u003eReduction of Furan and Acrylamide 88\u003c\/p\u003e \u003cp\u003eReduction of Mycotoxins 89\u003c\/p\u003e \u003cp\u003eAntinutritional Compounds 92\u003c\/p\u003e \u003cp\u003eAcknowledgments 93\u003c\/p\u003e \u003cp\u003eReferences 93\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 7 Dosimetry for Food Processing and Research Applications 99\u003cbr\u003e \u003c\/b\u003e \u003ci\u003eKishor Mehta and Kevin O’Hara\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eImportance of Dosimetry 99\u003c\/p\u003e \u003cp\u003eIntroduction 100\u003c\/p\u003e \u003cp\u003eSome Fundamentals of Dosimetry 101\u003c\/p\u003e \u003cp\u003eAbsorbed Dose 101\u003c\/p\u003e \u003cp\u003eDosimetry System 102\u003c\/p\u003e \u003cp\u003eMeasurement Management System 103\u003c\/p\u003e \u003cp\u003eSelection and Characterization of a Dosimetry System 103\u003c\/p\u003e \u003cp\u003eTypes of Dosimetry Systems 103\u003c\/p\u003e \u003cp\u003eThe Selection of an Appropriate Dosimetry System 104\u003c\/p\u003e \u003cp\u003eDosimetry System Characterization 106\u003c\/p\u003e \u003cp\u003eThe Use of a Dosimetry System 107\u003c\/p\u003e \u003cp\u003eDosimetry in Food Research 108\u003c\/p\u003e \u003cp\u003eDosimetry at a Commercial Facility 109\u003c\/p\u003e \u003cp\u003eGeneral 109\u003c\/p\u003e \u003cp\u003eProcess Validation 110\u003c\/p\u003e \u003cp\u003eOperational Qualification (OQ) 110\u003c\/p\u003e \u003cp\u003ePerformance Qualification (PQ) 114\u003c\/p\u003e \u003cp\u003eRoutine Process Monitoring and Control 117\u003c\/p\u003e \u003cp\u003eReferences 120\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 8 Detection of Irradiated Foods 123\u003cbr\u003e \u003c\/b\u003e \u003ci\u003eEric Marchioni\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 124\u003c\/p\u003e \u003cp\u003eFree Radicals and Electronic Excited States 126\u003c\/p\u003e \u003cp\u003eESR Spectroscopy 126\u003c\/p\u003e \u003cp\u003eLuminescence 129\u003c\/p\u003e \u003cp\u003eStable Radiolytic Products 131\u003c\/p\u003e \u003cp\u003eRadiolytic Products from Proteins 131\u003c\/p\u003e \u003cp\u003eVolatile Compounds 131\u003c\/p\u003e \u003cp\u003eRadiolytic Products from Carbohydrates 132\u003c\/p\u003e \u003cp\u003eRadiolytic Products from Nucleic Acids 132\u003c\/p\u003e \u003cp\u003eRadiolytic Products from Lipids 134\u003c\/p\u003e \u003cp\u003eModification of Macroscopic Physico-Biological Parameters of the Food 137\u003c\/p\u003e \u003cp\u003eGas Evolution 138\u003c\/p\u003e \u003cp\u003eCellular Wall Modifications 138\u003c\/p\u003e \u003cp\u003eBacteriological Modifications 138\u003c\/p\u003e \u003cp\u003eGermination Inhibition 139\u003c\/p\u003e \u003cp\u003eIrradiated Ingredients and Low-Dose Irradiated Plants 139\u003c\/p\u003e \u003cp\u003eConclusion 140\u003c\/p\u003e \u003cp\u003eReferences 140\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 9 Irradiation of Packaging Materials in Contact with Food: An Update 147\u003cbr\u003e \u003c\/b\u003e \u003ci\u003eVanee Komolprasert\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 148\u003c\/p\u003e \u003cp\u003eCurrent Authorizations of Packaging Materials for Irradiation of Prepackaged Food 149\u003c\/p\u003e \u003cp\u003eRadiation-Induced Chemical Changes in Packaging Materials 157\u003c\/p\u003e \u003cp\u003eRole of AOs 158\u003c\/p\u003e \u003cp\u003eEvaluating Packaging Materials Irradiated in the Presence of Oxygen 159\u003c\/p\u003e \u003cp\u003eIrradiation Effects 160\u003c\/p\u003e \u003cp\u003eAnalysis for RPs 161\u003c\/p\u003e \u003cp\u003eDietary Exposure to RPs 162\u003c\/p\u003e \u003cp\u003eSafety Assessment of RPs 164\u003c\/p\u003e \u003cp\u003eApproaches to Testing 165\u003c\/p\u003e \u003cp\u003eConclusions 167\u003c\/p\u003e \u003cp\u003eAcknowledgment 168\u003c\/p\u003e \u003cp\u003eReferences 168\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 10 Consumer Acceptance and Marketing of Irradiated Foods 173\u003cbr\u003e \u003c\/b\u003e \u003ci\u003eRonald F. Eustice and Christine M. Bruhn\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 174\u003c\/p\u003e \u003cp\u003eWhat Is Food Irradiation? 174\u003c\/p\u003e \u003cp\u003eWhy Is Food Irradiated? 174\u003c\/p\u003e \u003cp\u003eMarketing of Irradiation Foods 176\u003c\/p\u003e \u003cp\u003eCommercial Acceptance of Irradiation Foods 177\u003c\/p\u003e \u003cp\u003eResistance to “New” Technology 178\u003c\/p\u003e \u003cp\u003eRisks versus Benefits 179\u003c\/p\u003e \u003cp\u003eWorld’s Safest Food Supply, But Not Safe Enough 179\u003c\/p\u003e \u003cp\u003eIrradiation: A Powerful and Effective Tool to Improve Food Safety 181\u003c\/p\u003e \u003cp\u003eEducation: The Key to Consumer Acceptance 182\u003c\/p\u003e \u003cp\u003eEffect of Unfavorable Information 185\u003c\/p\u003e \u003cp\u003eCan Unfavorable Information Be Counteracted? 186\u003c\/p\u003e \u003cp\u003eEffects of Gender, Income, and Children 188\u003c\/p\u003e \u003cp\u003eBarriers to Acceptance 188\u003c\/p\u003e \u003cp\u003eThe “Minnesota Model” of Consumer Acceptance 189\u003c\/p\u003e \u003cp\u003eA Defining Moment in Food Safety 191\u003c\/p\u003e \u003cp\u003eIs It Farm to Fork, or Turf to Tort? 192\u003c\/p\u003e \u003cp\u003eConclusion 192\u003c\/p\u003e \u003cp\u003eReferences 193\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 11 Irradiation of Ready-To-Eat Meat Products 197\u003cbr\u003e \u003c\/b\u003e \u003ci\u003eChristopher H. Sommers and William J. Mackay\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 198\u003c\/p\u003e \u003cp\u003eMaterials and Methods 198\u003c\/p\u003e \u003cp\u003eRTE Meats 198\u003c\/p\u003e \u003cp\u003eProcessing of Beef Bologna 199\u003c\/p\u003e \u003cp\u003eBacterial Isolates 199\u003c\/p\u003e \u003cp\u003ePreparation of Inoculum 200\u003c\/p\u003e \u003cp\u003eInoculation of RTE Meats 200\u003c\/p\u003e \u003cp\u003eGamma Irradiation 200\u003c\/p\u003e \u003cp\u003eEnumeration of Bacteria 201\u003c\/p\u003e \u003cp\u003eStorage Study 201\u003c\/p\u003e \u003cp\u003eD10 Values 201\u003c\/p\u003e \u003cp\u003eStatistical Analysis 202\u003c\/p\u003e \u003cp\u003eResults and Discussion 202\u003c\/p\u003e \u003cp\u003eAcknowledgment 205\u003c\/p\u003e \u003cp\u003eReferences 205\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 12 Mechanisms and Prevention of Quality Changes in Meat by Irradiation 209\u003cbr\u003e \u003c\/b\u003e \u003ci\u003eDoug U. Ahn and Eun Joo Lee\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 209\u003c\/p\u003e \u003cp\u003eFood Irradiation 210\u003c\/p\u003e \u003cp\u003eMicrocidal Effect 211\u003c\/p\u003e \u003cp\u003eQuality Changes in Meat by Irradiation 213\u003c\/p\u003e \u003cp\u003eLipid Oxidation 213\u003c\/p\u003e \u003cp\u003eSources and Mechanisms of Off-Odor Production 214\u003c\/p\u003e \u003cp\u003eColor Changes in Meat by Irradiation 216\u003c\/p\u003e \u003cp\u003eControl of Off-Odor Production and Color Changes 220\u003c\/p\u003e \u003cp\u003eAdditives 220\u003c\/p\u003e \u003cp\u003ePackaging 221\u003c\/p\u003e \u003cp\u003ePackaging and Additive Combinations 221\u003c\/p\u003e \u003cp\u003eFuture Research 222\u003c\/p\u003e \u003cp\u003eReferences 222\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 13 Phytosanitary Irradiation for Fresh Horticultural Commodities: Research and Regulations 227\u003cbr\u003e \u003c\/b\u003e \u003ci\u003ePeter A. Follett and Robert L. Griffin\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 228\u003c\/p\u003e \u003cp\u003eDeveloping Irradiation Quarantine Treatments 228\u003c\/p\u003e \u003cp\u003eInsect Radiotolerance 228\u003c\/p\u003e \u003cp\u003eMethodology 231\u003c\/p\u003e \u003cp\u003eVarietal Testing 234\u003c\/p\u003e \u003cp\u003eProbit 9 Efficacy and Alternatives 234\u003c\/p\u003e \u003cp\u003eGeneric Radiation Treatments 236\u003c\/p\u003e \u003cp\u003eRegulatory Aspects of Irradiation 240\u003c\/p\u003e \u003cp\u003eUSDA Regulations 242\u003c\/p\u003e \u003cp\u003eRegional and International Harmonization 244\u003c\/p\u003e \u003cp\u003eTrade 245\u003c\/p\u003e \u003cp\u003eReferences 249\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 14 Antimicrobial Application of Low-Dose Irradiation of Fresh and Fresh-Cut Produce 255\u003cbr\u003e \u003c\/b\u003e \u003ci\u003eBrendan A. Niemira\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 256\u003c\/p\u003e \u003cp\u003eProduce Microbiology and Irradiation Treatment 257\u003c\/p\u003e \u003cp\u003eInternalization of Bacteria 258\u003c\/p\u003e \u003cp\u003eBiofilm-Associated Pathogens 260\u003c\/p\u003e \u003cp\u003ePostirradiation Recovery and Regrowth 261\u003c\/p\u003e \u003cp\u003eTreatment Parameters for Irradiation of Produce 262\u003c\/p\u003e \u003cp\u003eInfluence of Plant Variety 264\u003c\/p\u003e \u003cp\u003eCombination with Sanitizers 264\u003c\/p\u003e \u003cp\u003eIrradiation Plus Mild Thermal Treatment 265\u003c\/p\u003e \u003cp\u003eSummary 266\u003c\/p\u003e \u003cp\u003eAcknowledgments 266\u003c\/p\u003e \u003cp\u003eReferences 266\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 15 Irradiation of Fresh and Fresh-Cut Fruits and Vegetables: Quality and Shelf Life 271\u003cbr\u003e \u003c\/b\u003e \u003ci\u003eXuetong Fan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 272\u003c\/p\u003e \u003cp\u003eEthylene and Respiration 273\u003c\/p\u003e \u003cp\u003eAppearance 274\u003c\/p\u003e \u003cp\u003eTexture 276\u003c\/p\u003e \u003cp\u003eFlavor\/Taste 278\u003c\/p\u003e \u003cp\u003eNutrients 281\u003c\/p\u003e \u003cp\u003eVitamin C 281\u003c\/p\u003e \u003cp\u003eOther Nutrients 282\u003c\/p\u003e \u003cp\u003eCombination of Irradiation with Other Postharvest Techniques 284\u003c\/p\u003e \u003cp\u003eChemical Sanitizers 284\u003c\/p\u003e \u003cp\u003eHot-Water Treatment 284\u003c\/p\u003e \u003cp\u003eCalcium and Calcium Ascorbate 285\u003c\/p\u003e \u003cp\u003eMAP 286\u003c\/p\u003e \u003cp\u003eShelf-Life Extension 287\u003c\/p\u003e \u003cp\u003eReferences 288\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 16 Irradiation of Seeds and Sprouts 295\u003cbr\u003e \u003c\/b\u003e \u003ci\u003eKathleen T. Rajkowski and Md. Latiful Bari\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 295\u003c\/p\u003e \u003cp\u003eOutbreaks Associated with Sprouts 296\u003c\/p\u003e \u003cp\u003ePotential Source of Contamination 301\u003c\/p\u003e \u003cp\u003ePathogens of Concern for Sprouts 302\u003c\/p\u003e \u003cp\u003eSalmonella 302\u003c\/p\u003e \u003cp\u003eEnterohemorrhagic E. coli 302\u003c\/p\u003e \u003cp\u003eL. monocytogenes 302\u003c\/p\u003e \u003cp\u003eB. cereus 303\u003c\/p\u003e \u003cp\u003eYersinia enterocolitica 303\u003c\/p\u003e \u003cp\u003eShigella 303\u003c\/p\u003e \u003cp\u003eKlebsiella 303\u003c\/p\u003e \u003cp\u003ePathogen Decontamination Overview 304\u003c\/p\u003e \u003cp\u003eSeed and Sprout Evaluation after Treatment 305\u003c\/p\u003e \u003cp\u003eRadiation Dose to Reduce Microbial Pathogens on Seeds 305\u003c\/p\u003e \u003cp\u003eCombination Treatments 308\u003c\/p\u003e \u003cp\u003eRadiation Dose to Reduce Microbial Pathogens on Sprouts 308\u003c\/p\u003e \u003cp\u003eOther 309\u003c\/p\u003e \u003cp\u003eConclusions 310\u003c\/p\u003e \u003cp\u003eReferences 310\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 17 Irradiation of Nuts 317\u003cbr\u003e \u003c\/b\u003e \u003ci\u003eAnuradha Prakash\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 317\u003c\/p\u003e \u003cp\u003eFarming and Harvesting 318\u003c\/p\u003e \u003cp\u003eInsect Disinfestation 318\u003c\/p\u003e \u003cp\u003eMicrobial Contamination 319\u003c\/p\u003e \u003cp\u003eContamination with Pathogens 320\u003c\/p\u003e \u003cp\u003eIrradiation Treatment of Nuts 323\u003c\/p\u003e \u003cp\u003eInsect Disinfestation 323\u003c\/p\u003e \u003cp\u003eMolds and Aflatoxins 324\u003c\/p\u003e \u003cp\u003ePathogen Inactivation 325\u003c\/p\u003e \u003cp\u003eChemical and Sensory: Irradiation Can Catalyze or Induce Lipid Peroxidation, and Lipid and\/or Protein Radiolysis 325\u003c\/p\u003e \u003cp\u003eNonoxidative Radiolytic Reactions 329\u003c\/p\u003e \u003cp\u003eEffect of Irradiation on Nut Allergenicity 329\u003c\/p\u003e \u003cp\u003eAdvantages of Using Irradiation to Treat Nuts 330\u003c\/p\u003e \u003cp\u003eResearch Needs 330\u003c\/p\u003e \u003cp\u003eReferences 331\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 18 Irradiation of Seafood with a Particular Emphasis on Listeria monocytogenes in Ready-To-Eat Products 337\u003cbr\u003e \u003c\/b\u003e \u003ci\u003eDenise M. Foley\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 338\u003c\/p\u003e \u003cp\u003eListeria monocytogenes Is a Significant Contaminant of Seafood 338\u003c\/p\u003e \u003cp\u003eStress Adaptation of the Organism 339\u003c\/p\u003e \u003cp\u003eIrradiation Is an Effective Postprocessing Treatment for Fish Products 340\u003c\/p\u003e \u003cp\u003ePhysical, Chemical, and Sensory Changes of Irradiated Seafood 344\u003c\/p\u003e \u003cp\u003eCompeting Microflora 345\u003c\/p\u003e \u003cp\u003eComments Regarding Irradiation and the Risk for Botulism 346\u003c\/p\u003e \u003cp\u003eConclusion 346\u003c\/p\u003e \u003cp\u003eReferences 346\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 19 Ionizing Radiation of Eggs 351\u003cbr\u003e \u003c\/b\u003e \u003ci\u003eIgnacio Alvarez, Brendan A. Niemira, Xuetong Fan, and Christopher H. Sommers\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 352\u003c\/p\u003e \u003cp\u003eIonizing Radiation of Shell Eggs 353\u003c\/p\u003e \u003cp\u003eMicrobial Lethal Effect of Ionizing Radiation on Shell Eggs 353\u003c\/p\u003e \u003cp\u003eInternal Quality of Ionizing Radiated Shell Eggs 356\u003c\/p\u003e \u003cp\u003ePhysicochemical Properties of Ionizing Radiated Shell Eggs 358\u003c\/p\u003e \u003cp\u003eFunctional Properties of Ionizing Radiated Shell Eggs 358\u003c\/p\u003e \u003cp\u003eIonizing Radiation of Refrigerated Liquid Egg 359\u003c\/p\u003e \u003cp\u003eIonizing Radiation of LWE 359\u003c\/p\u003e \u003cp\u003eIonizing Radiation of Liquid Egg White 361\u003c\/p\u003e \u003cp\u003eIonizing Radiation of Liquid Egg Yolk 362\u003c\/p\u003e \u003cp\u003eIonizing Radiation of Dried Egg 363\u003c\/p\u003e \u003cp\u003eMicrobial Lethal Effect of Ionizing Radiation in Dried Egg 363\u003c\/p\u003e \u003cp\u003eQuality of Ionizing Radiated Dried Egg 363\u003c\/p\u003e \u003cp\u003ePhysicochemical Properties of Ionizing Radiated Dried Egg 363\u003c\/p\u003e \u003cp\u003eFunctional Properties of Ionizing Radiated Dried Egg 364\u003c\/p\u003e \u003cp\u003eIonizing Radiation of Frozen Egg 365\u003c\/p\u003e \u003cp\u003eMicrobial Lethal Effect of Ionizing Radiation in Frozen Egg 365\u003c\/p\u003e \u003cp\u003ePhysicochemical Properties of Ionizing Radiated Frozen Egg 365\u003c\/p\u003e \u003cp\u003eFunctional Properties of Ionizing Radiated Frozen Egg 365\u003c\/p\u003e \u003cp\u003eStrategies to Increase the Quality of Irradiated Egg Products 366\u003c\/p\u003e \u003cp\u003eAreas for Future Research 368\u003c\/p\u003e \u003cp\u003eConclusion 369\u003c\/p\u003e \u003cp\u003eAcknowledgments 370\u003c\/p\u003e \u003cp\u003eReferences 370\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 20 Irradiated Ground Beef for the National School Lunch Program 373\u003cbr\u003e \u003c\/b\u003e \u003ci\u003eXuetong Fan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 374\u003c\/p\u003e \u003cp\u003eFoodborne Illnesses in School 374\u003c\/p\u003e \u003cp\u003eRegulatory Allowance and Specifications of Irradiated Foods for Schools 376\u003c\/p\u003e \u003cp\u003eSensory Properties of Irradiated Ground Beef 378\u003c\/p\u003e \u003cp\u003eConclusion 382\u003c\/p\u003e \u003cp\u003eAcknowledgments 383\u003c\/p\u003e \u003cp\u003eReferences 383\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 21 Potential Applications of Ionizing Radiation 385\u003cbr\u003e \u003c\/b\u003e \u003ci\u003eJu-Woon Lee, Jae-Hun Kim, Yohan Yoon, Cheorun Jo, and Myung-Woo Byun\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 386\u003c\/p\u003e \u003cp\u003eReduction of Food Allergies by Ionizing Radiation 386\u003c\/p\u003e \u003cp\u003eVolatile N-nitrosamine and Residual Nitrite Reduction 387\u003c\/p\u003e \u003cp\u003eBiogenic Amines Reduction 390\u003c\/p\u003e \u003cp\u003eReduction of Phytic Acid and Increase in Antioxidant Activity 391\u003c\/p\u003e \u003cp\u003eChlorophyll b Breakdown 393\u003c\/p\u003e \u003cp\u003eColor Improvement of Plant Extracts without Change of Biological Functions 393\u003c\/p\u003e \u003cp\u003eControl of Enterobacter sakazakii in Infant Formula 394\u003c\/p\u003e \u003cp\u003eUse of Irradiation to Control Food-Related Bacteria in Meat Products 394\u003c\/p\u003e \u003cp\u003eApplication of Irradiation for Sea Food Safety 396\u003c\/p\u003e \u003cp\u003eUse of Irradiation on Fresh Produces and Dairy Products 396\u003c\/p\u003e \u003cp\u003eApplication of Irradiation for the Development of Traditional Fermented Foods 397\u003c\/p\u003e \u003cp\u003eUse of Boiled Extracts from Cooking 398\u003c\/p\u003e \u003cp\u003eImprovement of Nutritional Conditions and Food Quality by Irradiation 399\u003c\/p\u003e \u003cp\u003eConclusion 399\u003c\/p\u003e \u003cp\u003eAcknowledgments 399\u003c\/p\u003e \u003cp\u003eReferences 400\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 22 A Future Uncertain: Food Irradiation From a Legal Perspective 407\u003cbr\u003e \u003c\/b\u003e \u003ci\u003eDenis W. Stearns\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 408\u003c\/p\u003e \u003cp\u003eLiability for the Manufacture of a Defective Food Product 409\u003c\/p\u003e \u003cp\u003eThe Origins of Strict Liability in Tainted Food Cases 409\u003c\/p\u003e \u003cp\u003eThe Modern Rule of Strict Liability 410\u003c\/p\u003e \u003cp\u003eDefining Products and Defects 410\u003c\/p\u003e \u003cp\u003eProving the Existence of a Defect in Food 411\u003c\/p\u003e \u003cp\u003eStrict Liability Creates Few If Any Legal Incentives in Favor of Food Irradiation 412\u003c\/p\u003e \u003cp\u003eA Possible Existing Legal Duty to Use Irradiated Food: The Challenge of Highly Susceptible Populations 414\u003c\/p\u003e \u003cp\u003eNegligence: Failing to Avoid a Known and Avoidable Risk 414\u003c\/p\u003e \u003cp\u003eThe Eggshell Plaintiff: Irradiation, Liability, and Susceptible Populations 416\u003c\/p\u003e \u003cp\u003eThe Prospect of Punitive Damages as a Stronger Incentive 417\u003c\/p\u003e \u003cp\u003eThe Possibility of Liability Arising from Irradiated Foods 418\u003c\/p\u003e \u003cp\u003eConclusion 419\u003c\/p\u003e \u003cp\u003eNotes 420\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 23 Technical Challenges and Research Directions in Electronic Food Pasteurization 425\u003cbr\u003e \u003c\/b\u003e \u003ci\u003eSuresh D. Pillai, Les Braby, and Joe Maxim\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 426\u003c\/p\u003e \u003cp\u003eTarget Pathogens 427\u003c\/p\u003e \u003cp\u003eEnteric Viruses 427\u003c\/p\u003e \u003cp\u003eProtozoan Pathogens 428\u003c\/p\u003e \u003cp\u003eBacterial Pathogens 428\u003c\/p\u003e \u003cp\u003eRadiation Physics and Chemistry 428\u003c\/p\u003e \u003cp\u003eChemical Environment 428\u003c\/p\u003e \u003cp\u003eStandardized Protocols 429\u003c\/p\u003e \u003cp\u003eElectronic Pasteurization in Conjunction with Microbial Risk Assessment 430\u003c\/p\u003e \u003cp\u003eLow Dose Electronic Pasteurization and Dosimetry 431\u003c\/p\u003e \u003cp\u003eProduct Packaging 431\u003c\/p\u003e \u003cp\u003eElectronic Pasteurization of Complex-Shaped Packages 432\u003c\/p\u003e \u003cp\u003eAcknowledgments 433\u003c\/p\u003e \u003cp\u003eReferences 433\u003c\/p\u003e \u003cp\u003eIndex 435\u003c\/p\u003e \u003cb\u003eChristopher H. Sommers\u003c\/b\u003e, Ph.D., a research microbiologist and lead scientist, and \u003cb\u003eXuetong Fan,\u003c\/b\u003e Ph.D., a research food technologist, both work for the Food Safety Intervention Technologies Research Unit, USDA-ARS-Eastern Regional Research Center, Wyndmoor, PA. Drs. Sommers and Fan were co-moderators of the IFT symposium from which this book arose and have over thirty years combined experience in food irradiation, food technology, chemistry, microbiology and toxicology.  \u003cp\u003eThe benefits of food irradiation to the public health have been described extensively by organizations such as the Centers for Disease Control and Prevention in the USA and the World Health Organization. The American Medical Association and the American Dietetic Association have both endorsed the irradiation process. Yet the potential health benefits of irradiation are unknown to many consumers and food industry representatives who are wary of irradiated foods due to myth-information from “consumer-advocate” groups. \u003c\/p\u003e \u003cp\u003eThis updated second edition of \u003ci\u003eFood Irradiation Research and Technology\u003c\/i\u003e reviews the latest developments in irradiation technologies as they are applied to meat, seafood fish, fruits, vegetables and nuts. Experts from industry, government, and academia define the basic principles and public health benefits of irradiation.\u003c\/p\u003e \u003cp\u003eNew chapters in this edition address irradiation chemistry, including furan formation due to irradiation, irradiation of packaging materials, processing irradiation technologies and parameters, and ready-to-eat meat products. Coverage of safety and quality of fresh fruits and vegetables, phytosanitary applications and consumer acceptance has been expanded to address recent interest and development.\u003c\/p\u003e \u003cp\u003eThe book is designed to appeal to a broad readership: industry food scientists involved in the processing of meat and fish, fruits and vegetables; food microbiologists and radiation processing specialists; and government and industry representatives involved in the import and export of food commodities.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989227421925,"sku":"NP9780813802091","price":246.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780813802091.jpg?v=1761783285","url":"https:\/\/k12savings.com\/products\/food-irradiation-research-and-technology-isbn-9780813802091","provider":"K12savings","version":"1.0","type":"link"}