Irradiated food and its safety

Author: HAYIMING
Publisher:
Publish Date: 2006-05-01
Features: This book comprehensively and systematically introduces research findings on the characteristics and safety of irradiated food from the perspective of food safety, aiming to eliminate misunderstandings and concerns about irradiated food. It analyzes the toxicological evaluation, nutritional impact, and microbial food safety of irradiated food. It serves as a reference for researchers, managers, and industry personnel in the fields of food storage and processing, food science, and food quality and safety. It can also be used as a teaching reference book for relevant majors in agricultural universities and comprehensive universities. After years of research and development, irradiated food has now entered the commercial application stage in many countries. Whether various irradiated food products can enter the market is based on extensive long-term health and safety evaluations of irradiated food. This book systematically summarizes domestic and international research findings on the health and safety of irradiated food from the perspective of food safety, aiming to eliminate misunderstandings and concerns about irradiated food. The book covers the processing principles of irradiated food, irradiation facilities and operational management, the health and safety of irradiated food, and the research status, health and safety, and processing technologies of several types of irradiated food. It emphasizes the toxicological analysis, nutritional safety, and microbial safety of irradiated food, as well as the basic principles of international and domestic regulations, standards, and detection methods for determining whether food has been irradiated. The book serves as a reference for researchers, managers, and industry personnel in the fields of food storage and processing, food science, and food quality and safety. It can also be used as a teaching reference book for relevant majors in agricultural universities and comprehensive universities. The book covers the processing principles, facilities, and operational management of irradiated food, as well as its health and safety, and the research status, health and safety, and processing technologies of irradiated food. It elaborates on toxicological analysis, nutritional safety, and microbial safety, as well as the basic principles of international and domestic regulations, standards, and detection methods for determining whether food has been irradiated.