Food irradiation A Reference Guide Formerly Senior Research Scientist, Leatherhead Food RA, UK G W Gould BSc, MSc, PhD Formerly Senior Research Microbiologist, Unilever Research, UK WOODHEAD PUBLISHING LIMITED
Introduction Trends in food spoilage and sa ther than falling, year by year(e.g. Foods deteriorate as a result of phys hanges, the activities of enzymes and of micro- r approximately doubled between 1983 organisms (Table I). In addition, post-harvest losses in the UK, with substantial economic consequences