Irradiation to Ensure the Safety and Quality of Prepared Meals
Seiten
2009
IAEA (Verlag)
978-92-0-111108-1 (ISBN)
IAEA (Verlag)
978-92-0-111108-1 (ISBN)
Presents the results of an FAO/IAEA coordinated research project (CRP) on the use of irradiation to ensure the safety and quality of pre-prepared foods. The findings of this CRP demonstrate that radiation processing of pre-prepared meals results in a safer product by eliminating existing pathogens, and thereby reducing health risks.
This publication presents the results of an FAO/IAEA coordinated research project (CRP) on the use of irradiation to ensure the safety and quality of pre-prepared foods. There is an increasing worldwide demand for pre-prepared and take-away meals. However, the traditional methods of preparing convenience foods via retort-processing and freezing are being replaced in favour of chilled foods, due mainly to their fresher and often more appealing appearance. Chilled prepared foods, however, are non-sterile and their heightened potential for microbiological contamination creates a considerable limitation to their shelf-life. The findings of this CRP demonstrate that radiation processing of pre-prepared meals results in a safer product by eliminating existing pathogens, and thereby reducing health risks while extending the foods’ commercial shelf-life. This publication presents the findings of the CRP and offers a discussion of the possible further utilization and marketing of this new application of irradiation technology.
This publication presents the results of an FAO/IAEA coordinated research project (CRP) on the use of irradiation to ensure the safety and quality of pre-prepared foods. There is an increasing worldwide demand for pre-prepared and take-away meals. However, the traditional methods of preparing convenience foods via retort-processing and freezing are being replaced in favour of chilled foods, due mainly to their fresher and often more appealing appearance. Chilled prepared foods, however, are non-sterile and their heightened potential for microbiological contamination creates a considerable limitation to their shelf-life. The findings of this CRP demonstrate that radiation processing of pre-prepared meals results in a safer product by eliminating existing pathogens, and thereby reducing health risks while extending the foods’ commercial shelf-life. This publication presents the findings of the CRP and offers a discussion of the possible further utilization and marketing of this new application of irradiation technology.
| Erscheint lt. Verlag | 30.6.2009 |
|---|---|
| Zusatzinfo | 51 illustrations |
| Verlagsort | Vienna |
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Gewicht | 525 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 92-0-111108-8 / 9201111088 |
| ISBN-13 | 978-92-0-111108-1 / 9789201111081 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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