5 edition of Report on the safety and wholesomeness of irradiated foods found in the catalog.
Bibliography: p. 49-52.
|Statement||by the Advisory Committee on Irradiated and Novel Foods.|
|LC Classifications||RA601 .G68 1986|
|The Physical Object|
|Pagination||53 p. ;|
|Number of Pages||53|
|LC Control Number||86191598|
The safety of irradiated food has been studied for four decades, making it the most intensively assessed of any food safety process. Extensive nutritional assessments, toxicity studies, and feeding trials have not indicated a risk, and the process has been approved by . Dogs were fed irradiated chicken, beef, and jam for two years to determine the wholesomeness of the diet or its possible deleterious effects. Irradiated foods were exposed to x l0 to the 6th power and x l0 to the 6th power rads of gamma radiation. The foods were stored at room temperature in #l0 commercial food cans for 3 months to a.
Widespread use of irradiation remains controversial, however, because of public concern regarding the safety of the technology and the wholesomeness of irradiated foods. In this report, we describe the technology, review safety and wholesomeness issues, and give a historical perspective of the public controversy regarding food irradiation. In a joint committee of the United Nations Food and Agriculture Organization, the International Atomic Energy Agency, and the World Health Organization endeavored to evaluate all the studies on the wholesomeness of irradiated food. The final report concluded that “the irradiation of any food commodity up to an overall average dose of
This book begins with "Since the philosophy of this book is that food irradiation needs no further justification, the wholesomeness of irradiated foods is covered from a historical perspective only" on page Reviews: 1. The safety and wholesomeness of irradiated foods have been extensively studied and international expert groups concluded that foods irradiated up to 10 kGy are both safe for consumption and nutritionally adequate (WHO , ; EFSA ). On these.
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Get this from a library. Report on the safety and wholesomeness of irradiated foods. [Great Britain. Advisory Committee on Irradiated and Novel Foods.]. Various aspects of the toxicity and wholesomeness of irradiated foods are considered.
Precautions are taken that irradiated food can be consumed for a long period of time without risk. In order to insure the absence of induced radioactivity it is recommended that /sup 60/Co gamma, /sup /Cs gamma, or electrons of less than 10 MeV be used.
Irradiation does not eliminate all risk from microbial contamination. Foods to be irradiated should be good quality, and need to be kept under proper conditions after irradiation. Irradiated foods should be appropriately labelled. Tests for radiation would help to enforce necessary controls.
If the process is properly carried out on appropriate foods, and all due precautions are taken, irradiated foods are wholesome and by: Request PDF | On Feb 1,Rajeev Ravindran and others published Wholesomeness and safety aspects of irradiated foods | Find, read and cite all the research you need on ResearchGate.
This work examines the exaggerations, misunderstandings and muddled terminology that often characterize the controversies regarding the safety of food irradiation. It sets out to untangle the conflicting claims asserted by the proponents and opponents of this modern method of food by: Long-term animal feeding studies have demonstrated that radiation-pasteurised or -sterilised foods are safe and nutritious also for humans (Thayer et al.
Toxicological and nutritional tests. This work examines the exaggerations, misunderstandings and muddled terminology that often characterize the controversies regarding the safety of food irradiation.
It sets out to untangle the conflicting claims asserted by the proponents and opponents of this modern method of food processing.
It summarizes efforts to establish the wholesomeness of irradiated foods, and it discusses the nature of ionizing radiation, as well as its interaction with matter, the biological effects it induces in living organisms associated with food such as raw fruits and vegetables, and the application of these effects in treating foods.
The book also highlights some aspects of food irradiation that have potential. Reports the findings of an expert committee commissioned to evaluate the extent to which processing by ionizing radiation may affect the nutritional content, chemical composition, and microbiological safety of food.
In a set of unprecedented recommendations, the committee determined that the irradiation of any food commodity up to an overall average dose of 10 kGy presents no toxicological hazard and, moreover, that toxicological testing of foods.
At the second JECFI meeting init was recommended to regard food irradiation as a physical processing technology rather than treat irradiated foods as food additives. The third JECFI meeting in declared there was no issue in terms of the food's wholesomeness when it is irradiated at levels of 10 kGy or less.
This report presents the conclusions and recommendations of a group of experts convened to assess the safety and nutritional adequacy of food irradiated to doses. 1 High Dose Irradiation: Wholesomeness of Food Irradiated with Doses above 10kGy, Report of a Joint FAO/IAEA/WHO Study Group, Technical Report Series WHO.
Geneva, ; Safety and Nutritional Adequacy of Irradiated Foods, WHO, Geneva, ; and Wholesomeness of Irradiated Food, Report of Joint FAO/IAEA WHO.
Joint Expert Committee on the Wholesomeness of Irradiated Food (JEFF). WHO Technical Report Series No. World Health Organisation (). Safety and nutritional adequacy of irradiated food WHO,Geneva. World Health Organisation (). High-dose irradiation: Wholesomeness of food irradiated with doses above 10 kGy.
This report presents the recommendations of an international group of experts convened by the World Health Organization, in association with the Food and Agriculture Organization of the United Nations and the International Atomic Energy Agency to consider the implications of food irradiated to doses higher than those recommended in by the Joint Expert Committee on the Wholesomeness of Irradiated.
The general principles governing the production and use of irradiated food and the legislation needed to safeguard consumer and producer were discussed in TitleVol. The assessment of the safety of irradiated foods from the point of view of the possible formation of toxic products, microbiological hazards and nutritional inadequacy was discussed in this report and the procedures for.
Book, Internet Resource: All Authors / Contributors: Joint FAO/IAEA/WHO Expert Committee on the Wholesomeness of Irradiated Food. ISBN: OCLC Number: Notes: "A Joint FAO/IAEA/WHO Expert Committee on the Wholesomeness of Irradiated Food met in Geneva from 27 October to 3 November "--Page 7.
Description: Food irradiation is an efficient technology that can be used to ensure food safety by eliminating insects and pathogens to prolong the shelf life. The process could be applied to fresh or frozen products without affecting the nutritional value.
Presently more than 60 countries have adopted the technology. However, the technology adaptation differs from one country to another and, in some cases. Widespread use of irradiation remains controversial, however, because of public concern regarding the safety of the technology and the wholesomeness of irradiated foods.
In this report, the technology, review safety and wholesomeness issues are described, and a historical perspective of the public controversy regarding food irradiation is given. In this report, we describe the technology, review safety and wholesomeness issues, and give a historical perspective of the public controversy regarding food irradiation.
Recent well-publicized outbreaks of foodborne illness have heightened general interest in food safety. 1 High Dose Irradiation: Wholesomeness of Food Irradiated with Doses above 10kGy, Report of a Joint FAO/IAEA/WHO Study Group, Technical Report Series WHO.
Geneva, ; Safety and Nutritional Adequacy of Irradiated Foods, WHO, Geneva, ; and Wholesomeness of Irradiated Food.
The use of food irradiation remains an emotive issue, despite over years of research on the subject. Consumer resistance to food irradiation is founded in five main areas, four of which are concerned with the „wholesomeness‟ of irradiated foods. A 'wholesome' food is defined as one which is free of.The meeting’s page report explores in- depth a wide range of fundamental problems that the delegates believed must be resolved before recom- mending that irradiated foods are safe for human consumption (emphasis added).components of irradiated foods and compared with the effects of conventional food processing.
As a result of all these efforts, the Joint FAO/IAEA/WHO Expert Committee accepted the safety of the process of irradiation for the preservation of food up to an overall average dose of 10 kGy.