Foreword plinary nature of food irradiation, involv. This reference guide is an ABC on food irradiation on ing branches of science such as microbiology, chemistry, the one hand and an encyclopedia of food irradiation on physics and nuclear technology, toxicology and nutri- the other. The authors have painstakingly compiled all n, has made food irradiation into a complex issue even terminologies related to this technology and have listed specialists in any of these disciplines. In addition to items ranging from 'Aeromonas' to ' Yersinia hese sciences are the disciplines related to regulatory microbiological as from 'Apple to ' Poultry'to aspects, economics, marketing and consumer science. In Wheat' which can benefit from irradiati short, there is no known food technology which is more food which may be affected by irradiation; regulatory studied but less understood than food irradiation aspects including various methods of detection of The lack of understanding of the safety, benefits and irradiated food; consumer acceptance and commercial limitations of food irradiation has led several advocacy applications to date, etc. with its uniform format and full to oppose the introduction of this technology in references throughout, the reference guide is most few decades. These groups often inspire the fear valuable to policy makers in governments, the food public concerning unknown'risks of anything industry, research institutions, academia, and trade and ted with nuclear technology. The apprehension consumer organizations, No library will be complete web has put food irradiation on the defence almost from without this book the start. However, after decades of research on the The road to commercial application of food irradiation arious aspects mentioned above, food irradiation has must not be paved by misunderstanding and emotion but ged not only as a safe technology but it is beginning by scientific evidence, co-operation and understanding nstrate its effectiveness as a method of food by all concerned. This reference guide will contribute to processing/preservation for a wide variety of foods and a better understanding of the complex issues of food in increasing numbers of countries. irradiation. With the growing interest in the application There are a number of issues which have propelled of food irradiation in many countries, the publication of radiation to the centre stage of food processing/ this book is not only most timely but urgently needed to rvation along with several other technologies provide the food g these issues are the increasing public awareness information on this i四 and highly effective technology the risks of food-borne diseases, especially from foo to combat food problems in this demanding world mal origin; the increasing restrictions and prohibi aisan Loaharanu specially fumigants: the risks from increasing global trade in certain food pests and diseases; Joint FAO/AEA Division of Nuclear Techniques in for the fast growing Food and agriculture The technology has A-1400 Vienna, Austria countries are using it. on a varying scale, for treating food for commercial purposes
Foreword The multidisciplinary nature of food irradiation, involving branches of science such as microbiology, chemistry, physics and nuclear technology, toxicology and nutrition, has made food irradiation into a complex issue even to specialists in any of these disciplines. In addition to these sciences are the disciplines related to regulatory aspects, economics, marketing and consumer science. In short, there is no known food technology which is more studied but less understood than food irradiation. The lack of understanding of the safety, benefits and limitations of food irradiation has led several advocacy groups to oppose the introduction of this technology in the past few decades. These groups often inspire the fear of the public concerning ‘unknown’ risks of anything associated with nuclear technology. The apprehension web has put food irradiation on the defence almost from the start. However, after decades of research on the various aspects mentioned above, food irradiation has emerged not only as a safe technology but it is beginning to demonstrate its effectiveness as a method of food processing/preservation for a wide variety of foods and in increasing numbers of countries. There are a number of issues which have propelled food irradiation to the centre stage of food processing/ preservation along with several other technologies. Among these issues are the increasing public awareness of the risks of food-borne diseases, especially from food of animal origin; the increasing restrictions and prohibitions on the use of a number of chemicals in food, especially fumigants; the risks from increasing global trade in certain food which harbour pests and diseases; and the increasing need for food for the fast growing population in developing countries. The technology has been approved by some 40 countries to date and some 30 countries are using it, on a varying scale, for treating food for commercial purposes. This reference guide is an ABC on food irradiation on the one hand and an encyclopedia of food irradiation on the other. The authors have painstakingly compiled all terminologies related to this technology and have listed items ranging from ‘Aeromonas’ to ‘Yersinia’ for microbiological aspects; from ‘Apple’ to ‘Poultry’ to ‘Wheat’ which can benefit from irradiation; vitamins in food which may be affected by irradiation; regulatory aspects including various methods of detection of irradiated food; consumer acceptance and commercial applications to date, etc. With its uniform format and full references throughout, the reference guide is most valuable to policy makers in governments, the food industry, research institutions, academia, and trade and consumer organizations. No library will be complete without this book. The road to commercial application of food irradiation must not be paved by misunderstanding and emotion but by scientific evidence, co-operation and understanding by all concerned. This reference guide will contribute to a better understanding of the complex issues of food irradiation. With the growing interest in the application of food irradiation in many countries, the publication of this book is not only most timely but urgently needed to provide the food industry and consumers with accurate information on this safe and highly effective technology to combat food problems in this demanding world. Paisan Loaharanu Head, Food Preservation Section Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture A- 1400 Vienna, Austria
