Irradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Irradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce write by Rivka Barkai-Golan. This book was released on 2017-05-29. Irradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce available in PDF, EPUB and Kindle. Irradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce presents the last six and a half decades of scientific information on the topic. This book emphasizes proven advantages of ionizing irradiation over the commonly used postharvest treatments for improving postharvest life of fresh fruits and vegetables to enhance their microbial safety. This reference is intended for a wide range of scientists, researchers, and students in the fields of plant diseases and postharvest diseases of fruits and vegetables. It is a means for disease control to promote food safety and quality for the food industry and can be used in food safety and agriculture courses. Discusses pathogen resistance to common chemical synthetic compounds Presents up-to-date research and benefits of phytosanitary irradiation Includes comprehensive research for alternative treatments for postharvest disease control Provides the non-residual feature of ionizing radiation as a physical means for disease control to produce chemical free foods
Irradiation for Food Safety and Quality
Irradiation for Food Safety and Quality - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Irradiation for Food Safety and Quality write by Paisan Loaharanu. This book was released on 2020-08-26. Irradiation for Food Safety and Quality available in PDF, EPUB and Kindle. Food irradiation is increasingly used worldwide as a proven and effective method of food preservation, as well as for improvement of food safety and quality. The International Conference on Ensuring the Safety and Quality of Food through Radiation Processing convened for the presentation of new irradiation technology, and to assess the role of irradiation in ensuring the safety and nutritional adequacy of food of plant and animal origin. This new book presents the complete texts of all twenty reports from the conference. Examined are applications of the technology in produce, animal products, and prepared foods, the economics of various irradiation technologies, international regulations, the marketing of irradiated products to consumers and retail outlets, and irradiation's implications for the global trade in food and agricultural commodities. Also included is new information on the scientific, regulatory, and consumer acceptance status of food irradiation and the role this technology will play in the 21st century. The new information in this book will be useful to all those involved in the processing, preservation, and distribution of food, as well as food industry managers and regulatory personnel. To receive your copy promptly, please order now. Information on ordering follows the complete table of contents. Conference Sponsors and Speakers This conference was sponsored by three U.N. Agencies: IAEA (International Atomic Energy Agency), FAO (Food and Agriculture Organization), and the WHO (World Health Organization). All authors are leading experts in aspects of food irradiation. From the Editor's Foreword "Significant developments on the acceptance and application of food irradiation as a method to ensure food safety and quality and to facilitate food trade have occurred in recent years. Regulations on food irradiation in many countries either have been or are being harmonized based on the Codex General Standard for Irradiated Foods and relevant recommendations of the International Consultative Group on Food Irradiation (ICGFI). The number of irradiation facilities for treating food is increasing and many more are under construction or being planned. The consumers are getting accurate information and are beginning to appreciate the benefit of irradiated foods.... The potential of irradiation as a method to ensure the hygienic quality of food, especially those of animal origin, as a quarantine treatment of fresh horticultural commodities, and as a substitute for fumigants, is being realized... The Conference reaffirmed the view that the safety and nutritional adequacy of irradiated food produced under conditions of Good Manufacturing Practice is no longer in question, regardless of the absorbed dose."
Irradiation for Food Safety and Quality
Irradiation for Food Safety and Quality - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Irradiation for Food Safety and Quality write by Paisan Loaharanu. This book was released on 2001-02-15. Irradiation for Food Safety and Quality available in PDF, EPUB and Kindle. Food irradiation is increasingly used worldwide as a proven and effective method of food preservation, as well as for improvement of food safety and quality. The International Conference on Ensuring the Safety and Quality of Food through Radiation Processing convened for the presentation of new irradiation technology, and to assess the role of irradiation in ensuring the safety and nutritional adequacy of food of plant and animal origin. This new book presents the complete texts of all twenty reports from the conference. Examined are applications of the technology in produce, animal products, and prepared foods, the economics of various irradiation technologies, international regulations, the marketing of irradiated products to consumers and retail outlets, and irradiation's implications for the global trade in food and agricultural commodities. Also included is new information on the scientific, regulatory, and consumer acceptance status of food irradiation and the role this technology will play in the 21st century. The new information in this book will be useful to all those involved in the processing, preservation, and distribution of food, as well as food industry managers and regulatory personnel. To receive your copy promptly, please order now. Information on ordering follows the complete table of contents. Conference Sponsors and Speakers This conference was sponsored by three U.N. Agencies: IAEA (International Atomic Energy Agency), FAO (Food and Agriculture Organization), and the WHO (World Health Organization). All authors are leading experts in aspects of food irradiation. From the Editor's Foreword "Significant developments on the acceptance and application of food irradiation as a method to ensure food safety and quality and to facilitate food trade have occurred in recent years. Regulations on food irradiation in many countries either have been or are being harmonized based on the Codex General Standard for Irradiated Foods and relevant recommendations of the International Consultative Group on Food Irradiation (ICGFI). The number of irradiation facilities for treating food is increasing and many more are under construction or being planned. The consumers are getting accurate information and are beginning to appreciate the benefit of irradiated foods.... The potential of irradiation as a method to ensure the hygienic quality of food, especially those of animal origin, as a quarantine treatment of fresh horticultural commodities, and as a substitute for fumigants, is being realized... The Conference reaffirmed the view that the safety and nutritional adequacy of irradiated food produced under conditions of Good Manufacturing Practice is no longer in question, regardless of the absorbed dose."
Drosophila suzukii Management
Drosophila suzukii Management - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Drosophila suzukii Management write by Flávio Roberto Mello Garcia. This book was released on 2021-02-08. Drosophila suzukii Management available in PDF, EPUB and Kindle. Drosophila suzukii (Matsumura) (Diptera: Drosophilidae), the spotted wing drosophila (SWD), is the most important pest affecting berry crop production worldwide. The global fresh fruit trade, coupled with the ability of the larvae to hide inside the fruit undetected until after transportation, facilitate their distribution. SWD is native to Asia, but is increasingly found in other regions: occurrences have been recorded in the Americas and Europe, and Africa, and the insects have the potential to adapt and become established in Oceania. Gathering the experiences of leading scientists in the management of D. suzukii around the globe, the book addresses D. suzukii monitoring; biological, chemical and cultural control; sterile insect technique (SIT); integrated pest management (IPM), and other control methods. It also discusses the use of drones, GPS, biotechnology, telemetry and other technological tools to make the management of this pest more efficient and accurate. As such, it is a valuable resource for scientists, professionals and students.
Combination Processes for Food Irradiation
Combination Processes for Food Irradiation - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Combination Processes for Food Irradiation write by Co-ordinated Research Programme on Irradiation in Combination with Other Processes for Improving Food Quality. Research Co-ordination Meeting. This book was released on 1998. Combination Processes for Food Irradiation available in PDF, EPUB and Kindle. Proceedings of a final research co-ordination meeting of the final research co-ordination programme on irradiation in combination with other processes for improving food quality organized by the Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, Pretoria, South Africa, 27 February - 3 March 1995. The proceedings contain the most up-to-date information on the use of irradiation in combination with other food processes for (1) a significant extension of the shelf-life of meat, fish, fruits and vegetables; (2) enhanced microbiological safety of fresh and processed food, including prepared meals; (3) expansion of the range of food irradiation applications, from individual food items to ready to eat food and shelf-stable meals; and (4) a reduction in energy requirements for food processing.
