Food Safety Through Ionizing Radiation

Ionizing radiation is a powerful tool that has been used for decades to improve the safety and quality of food. Irradiation is a process that exposes food to a controlled amount of ionizing radiation, which kills harmful bacteria, viruses, parasites, and other microorganisms that can cause foodborne illness. This process has been proven to be safe and effective, and it is used in many countries around the world to treat a variety of foods, including meat, poultry, seafood, fruits, vegetables, and spices.
This book provides a comprehensive overview of irradiation, covering its principles, applications, and safety. It also addresses common misconceptions and concerns about irradiation, and discusses the role of irradiation in the future of food safety.
Readers will learn about the basics of irradiation, including how it works and what its benefits are. They will also learn about the safety of irradiation and how it is used to control foodborne pathogens and improve food quality. The book also examines the economic and trade implications of irradiation, as well as its role in global food security.
This book is an essential resource for anyone interested in food safety, food processing, or public health. It is also a valuable resource for consumers who want to make informed decisions about the food they eat.
**What You Will Learn**
* The basics of irradiation and how it works
* The benefits of irradiation for food safety and quality
* The safety of irradiation and how it is regulated
* The applications of irradiation in food processing
* The role of irradiation in controlling foodborne pathogens
* The economic and trade implications of irradiation
* The role of irradiation in global food security
**Who This Book Is For**
* Food safety professionals
* Food processors
* Public health officials
* Consumers interested in food safety
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