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Wholesomeness of irradiated food
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Book : Wholesomeness of irradiated food Language : English Library : Social Phsician Publish Place : Geneva ISBN : 92 4 120659 4 Publish Date : 00 1981 Publisher : World Health Organization WHO Book Type : Report Book Number : 3639 |
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INDEX
CONTENTS
1. Introduction ........................................................
2. General considerations...............................................
2.1 Principles .....................................................
2.2 Reasons for the use of food irradiation ............................
3. Technical aspects....................................................
3.4 Radiation sources ..............................................
3.2 Absorbed dose.................................................
3.3 Processing conditions for irradiation ..............................
3.4 Packaging of irradiated food .....................................
3.5 Repeated irradiation ............................................
3.6 Technological efficacy...........................................
3.7 Requirements of quality assurance and labelling ....................
4. Aspects of radiation chemistry ........................................
4.1 Chemical analysis and wholesomeness evaluation ...................
4.2 Recent studies .................................................
4.3 Conclusions ...................................................
5. Nutritional aspects...................................................
6. Microbiological aspects...............................................
6.1 Variations in radiation resistance .................................
6.2 Radiation-induced genetic variations..............................
6.3 Microbiological aims of food irradiation ...........................
7. lexicological aspects.................................................
7.1 Re-evaluation of provisional acceptances and new evaluations........
7.2 Considerations arising from a review of data on irradiated laboratory animal diets and other diets......................................
7.3 Toxicological evaluation of radiolytic products .....................
8. Re-evaluation of fish, onion, and rice ..................................
8.1 Teleost fish and fish products ....................................
8.2 Onions........................................................
8.3 Rice ..........................................................
9. New evaluations.....................................................
9.1 Cocoa beans ...................................................
9.2 Dates .........................................................
9.3 Mangoes ......................................................
9.4 Pulses.........................................................
9.5 Spices and condiments ..........................................
10. Conclusions on the acceptability of irradiated food .......................
10.1 Toxicological acceptability of irradiated food.......................
10.2 Microbiological and nutritional acceptability of irradiated food .......
10.3 High-dose irradiation ...........................................
11. Future research ....................
12. Recommendations....................
References ..............................
