Combination Processes for Food Irradiation

Book excerpt: Proceedings of a final research co-ordination meeting of the final research co-ordination programme on irradiation in combination with other processes for improving food quality organized by the Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, Pretoria, South Africa, 27 February - 3 March 1995. The proceedings contain the most up-to-date information on the use of irradiation in combination with other food processes for (1) a significant extension of the shelf-life of meat, fish, fruits and vegetables; (2) enhanced microbiological safety of fresh and processed food, including prepared meals; (3) expansion of the range of food irradiation applications, from individual food items to ready to eat food and shelf-stable meals; and (4) a reduction in energy requirements for food processing.