Wholesomeness of irradiated food
İÇİNDEKİLERCONTENTS 1. Introduction ........................................................ 2. General considerations............................................... 2.1 Principles ..................................................... 2.2 Reasons for the use of food irradiation ............................ 3. Technical aspects.................................................... 3.4 Radiation sources .............................................. 3.2 Absorbed dose................................................. 3.3 Processing conditions for irradiation .............................. 3.4 Packaging of irradiated food ..................................... 3.5 Repeated irradiation ............................................ 3.6 Technological efficacy........................................... 3.7 Requirements of quality assurance and labelling .................... 4. Aspects of radiation chemistry ........................................ 4.1 Chemical analysis and wholesomeness evaluation ................... 4.2 Recent studies ................................................. 4.3 Conclusions ................................................... 5. Nutritional aspects................................................... 6. Microbiological aspects............................................... 6.1 Variations in radiation resistance ................................. 6.2 Radiation-induced genetic variations.............................. 6.3 Microbiological aims of food irradiation ........................... 7. lexicological aspects................................................. 7.1 Re-evaluation of provisional acceptances and new evaluations........ 7.2 Considerations arising from a review of data on irradiated laboratory animal diets and other diets...................................... 7.3 Toxicological evaluation of radiolytic products ..................... 8. Re-evaluation of fish, onion, and rice .................................. 8.1 Teleost fish and fish products .................................... 8.2 Onions........................................................ 8.3 Rice .......................................................... 9. New evaluations..................................................... 9.1 Cocoa beans ................................................... 9.2 Dates ......................................................... 9.3 Mangoes ...................................................... 9.4 Pulses......................................................... 9.5 Spices and condiments .......................................... 10. Conclusions on the acceptability of irradiated food ....................... 10.1 Toxicological acceptability of irradiated food....................... 10.2 Microbiological and nutritional acceptability of irradiated food ....... 10.3 High-dose irradiation ........................................... 11. Future research .................... 12. Recommendations.................... References ..............................  |
