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Wednesday, July 29, 2020 | History

5 edition of Wholesomeness of irradiated food found in the catalog.

Wholesomeness of irradiated food

report of a Joint FAO/IAEA/WHO Expert Committee, Geneva, 27 October to 3 November 1980.

by Joint FAO/IAEA/WHO Expert Committee on the Wholesomeness of Irradiated Food.

  • 221 Want to read
  • 18 Currently reading

Published by WHO in Geneva .
Written in English

    Subjects:
  • Food, Irradiated.

  • Edition Notes

    SeriesTechnical report series / World Health Organization -- no.659, Technical report series -- no.659.
    ContributionsFood and Agriculture Organization., International Atomic Energy Agency., World Health Organization.
    The Physical Object
    Pagination34p. ;
    Number of Pages34
    ID Numbers
    Open LibraryOL20324330M
    ISBN 109241206594

    Book: All Authors / Contributors: Joint FAO/IAEA/WHO Expert Committee on the Wholesomeness of Irradiated Food. ISBN: OCLC Number: Notes: "A Joint FAO/IAEA/WHO Expert Committee on the Wholesomeness of Irradiated Food met in Geneva from 31 August to 7 September "--Page 7. ISBN Description: Wholesomeness of irradiated food. Report of a Joint FAO/IAEA/WHO Expert Committee, Technical Report Series , 34 Seiten. WHO, Genf Preis: 3,‐ by:

    WHOLESOMENESS OF IRRADIATED FOODS: A REVIEW WHOLESOMENESS OF IRRADIATED FOODS: A REVIEW BRYNJOLFSSON, ARI Received for Review: Ma Accepted for Publication: ABSTRACT The major findings in the wholesomeness studies on irradiated foods are reviewed. It is concluded that this process is ready for industrial applications . The wholesomeness of irradiated foods has, therefore, been the subject of considerable national and international research, which has been reviewed and evaluated by joint expert committees of the.

    June Irradiation, carried out under conditions of Good Manufacturing Practice, is an effective, widely applicable food processing method judged to be safe on extensive available evidence, that can reduce the risk of food poisoning, control food spoilage and extend the shelf-life of foods without detriment to health and with minimal effect on nutritional or sensory quality. Contents 1. Introduction 1 Objectives of the Study Group 2 Guiding principles 3 2. General considerations 3 Reasons for high-dose food irradiation 3 History of wholesomeness determination of irradiated food 5 3. Radiation chemistry considerations 9 Introduction 9 Basic principles 10 Major constituents 16 Minor constituents 26 Chemical implications.


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Wholesomeness of irradiated food by Joint FAO/IAEA/WHO Expert Committee on the Wholesomeness of Irradiated Food. Download PDF EPUB FB2

Wholesomeness of food irradiation [Hossain, Mir M] on *FREE* shipping on qualifying offers. Wholesomeness of food irradiationAuthor: Mir M Hossain. Wholesomeness of Irradiated Food with Special Reference to Wheat Potatoes and Onions on *FREE* shipping on qualifying offers.

Wholesomeness of irradiated food report of a Joint FAO/IAEA/WHO Expert Committee, Geneva, 27 October to 3 November by Joint FAO/IAEA/WHO Expert Committee on t Published by WHO in Geneva. Written in EnglishPages: The Wholesomeness of Irradiated Food by P.S.

Elias, Director, International Food Irradiation Project, Karlsruhe, Federal Republic of Germany The acceptance of food irradiation as a safe process of preservation by national authorities concerned with the safety of foodstuffs has hitherto made slow progress.

The technology. Irradiation does not eliminate all risk from microbial contamination. Foods to be irradiated should be good quality, and need to be kept under proper conditions after irradiation. Irradiated foods should be appropriately labelled.

Tests for radiation would help to enforce necessary by: Information is drawn from international scientific and political bodies.

This edition: presents results from recent studies on the wholesomeness of irradiated foods; considers practical aspects of food irradiation, regulation, control and consumer acceptance; discusses developments in the identification of irradiated foods; and more.

It summarizes efforts to establish the wholesomeness of irradiated foods, and it discusses the nature of ionizing radiation, as well as its interaction with matter, the biological effects it induces in living organisms associated with food such as raw fruits and vegetables, and the application of these effects in treating foods.

The book also highlights some aspects of food irradiation that have Book Edition: 1. PubAg. Main content area Wholesomeness and safety aspects of irradiated foods Author: Ravindran, Rajeev, Jaiswal, Amit K.

such as WHO and FAO, certifying that food irradiation is a safe processing method. This review article provides an insight of the various effects of irradiation on food with respect to nutritional quality, shelf-life Cited by: 6.

Joint FAO/IAEA/WHO Expert Committee on the Technical Basis for Legislation on Irradiated Food, World Health Organization, Food and Agriculture Organization of the United Nations & International Atomic Energy Agency.

(‎)‎. Wholesomeness of irradiated food: report of a Joint FAO/IAEA/WHO Expert Committee [‎meeting held in Geneva from 27 October to 3 November ]‎. Introduction. Food irradiation is a safe food processing technology that employs ionizing radiation or electron beams for improving food safety.

Irradiation of food materials results in prolonging of shelf life and inactivation of microorganisms, insects and delaying of ripening and sprouting in by: 6. It summarizes efforts to establish the wholesomeness of irradiated foods, and it discusses the nature of ionizing radiation, as well as its interaction with matter, the biological effects it induces in living organisms associated with food such as raw fruits and vegetables, and the application of these effects in treating foods.

The book also highlights some aspects of food irradiation that have potential. Joint FAO/IAEA/WHO Study Group on High-Dose Irradiation (‎Wholesomeness of Food Irradiated with Doses above 10 kGy)‎ (‎ Geneva, Switzerland)‎ & World Health Organization.

(‎)‎. High-dose irradiation: wholesomeness of food irradiated with doses above 10 kGy: report of a Joint FAO/IAEA/WHO study group. World Health. 1 High Dose Irradiation: Wholesomeness of Food Irradiated with Doses above 10kGy, Report of a Joint FAO/IAEA/WHO Study Group, Technical Report Series WHO.

Geneva, ; Safety and Nutritional Adequacy of Irradiated Foods, WHO, Geneva, ; and Wholesomeness of Irradiated Food, Report of Joint FAO/IAEA WHOFile Size: KB. Request PDF | On Feb 1,Rajeev Ravindran and others published Wholesomeness and safety aspects of irradiated foods | Find, read and cite all the research you need on ResearchGate.

Criteria are considered for validly extrapolating the conclusions reached on the wholesomeness of an irradiated food receiving high doses to the same food receiving a lower dose. A consideration first is made of the possible chemical mechanisms that could give rise to different functional dependences of radiolytic products on by:   Just with the emergence of the idea to treat food by ionizing radiation, the concerns were voiced whether it would be safe to consume such food.

Now, we look back on more than hundred years of research into the 'wholesomeness', a terminology developed during those efforts. This review will cover the many questions which had been raised, explaining the most relevant ones in some detail; it Cited by: Food Processing (General) - (QQ) Food Service - (QQ) Food Storage and Preservation - (QQ) Meat Produce - (QQ) Microbial Technology in Food Processing - (QQ) Milk and Dairy Produce - (QQ)Cited by: 6.

"A Joint FAO/IAEA/WHO Expert Committee on the Wholesomeness of Irradiated Food met in Geneva from 27 October to 3 November "--P. 7 Addeddate Pages: Online ISSN: Print ISSN: ISSN-L: Cited by: 1.

The safety and wholesomeness of irradiated foods Article Literature Review in Nutrition Bulletin 14(3) - October with 13 Reads How we measure 'reads'Author: JOHN HAWTHORN. Get this from a library!

Report on the safety and wholesomeness of irradiated foods. [Great Britain. Advisory Committee on Irradiated and Novel Foods.]. This early history of food irradiation has been reviewed by Goldblith (9), Goresline (10), and Josephson (11). In the first books on food irradiation appeared, written by Desrosiers and Rosenstock in the United States (12) and Kuprianoff and Lang in Germany (13).Cited by: Title: Wholesomeness and safety of irradiated foods Irradiation with gamma-rays, X-rays or fast electrons can be used to change foodstuffs in beneficial ways or to destroy harmful organisms.

Gamma rays do not induce radioactivity in foods, but X-rays and fast electrons can induce short lived radioactivity if sufficiently energetic.