High-dose irradiation [[electronic resource] ] : wholesomeness of food irradiated with doses above 10 kGy / / report of a Joint FAO/IAEA/WHO Study Group

• Pubblicazione: Geneva, : World Health Organization, 1999
• Descrizione fisica: 1 online resource (204 p.)
• Disciplina: 664.0288
• Soggetto topico: Irradiated foods; Radiation preservation of food
• Note generali: "Joint FAO/IAEA/WHO Study Group on High-Dose Irradiation (Wholesomeness of Food Irradiated with Doses above 10 kGy), Geneva, 15-20 September 1997"--P. V.
• Nota di bibliografia: Includes bibliographical references.
• Nota di contenuto: Contents; 1. Introduction; 2. General considerations; 3. Radiation chemistry considerations; 4. Nutritional considerations; 5. Microbiological considerations; 6. Toxicological considerations; 7. Packaging considerations; 8. Processing considerations; 9. Conclusions; 10. Recommendations; Acknowledgements; References; Annex 1High-dose irradiated foods --- practical experience
• Sommario/riassunto: This report presents the conclusions and recommendations of a group of experts convened to assess the safety and nutritional adequacy of food irradiated to doses above 10 kGy. Noting growing concern over the microbiological safety of the food supply, the report responds to the need for average doses higher than 10 kGy to ensure that food items, particularly meat and poultry, are rendered consistently free of pathogens. Other technological objectives of high-dose irradiation include the decontamination of low-moisture products, such as spices, herbs, and dried vegetables, the preparation of ste
• Titolo autorizzato: High-dose irradiation
• ISBN: 1-280-04124-2; 9786610041244; 92-4-068640-1
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910825924103321
• Lo trovi qui: Univ. Federico II
• Serie: Technical report series (World Health Organization) ; ; 890.