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IRRADIATION -A NEW CHALLENGE TO REFRIGERATION OF FOOD.

Author(s) : LOAHARANU P., BRYNJOLFSSON A.

Summary

THERE HAS BEEN A SIGNIFICANT INCREASE IN THE SALE OF FRESH FRU ITS, VEGETABLES, SEAFOOD, POULTRY AS WELL AS REFRIGERATED PREPARED MEALS. AT THE SAME TIME, AWARENESS OF RISKS FROM PATHOGENIC MICROORGANISMS AND PARASITES IN CERTAIN FOODS HAS BECOME WIDESPREAD AMONG CONSUMERS. THE PAST FEW YEARS HAVE WITNESSED NOT ONLY AN INCREASING RECOGNITION AND SOME PRACTICAL APPLICATION OF FOOD IRRADIATION BUT ALSO EVER-GROWING POLITICAL DEBATES ON THE SAFETY, BENEFITS AND LIMITATIONS OF THIS TECHNOLOGY. THE FULL POTENTIAL OF FOOD IRRADIATION IS BEGINNING TO PLAY A ROLE IN FOOD DISTRIBUTION. WITH SOME EXCEPTIONS, IRRADIATION CANNOT AND WILL NOT REPLACE EXISTING TECHNOLOGIES USED FOR FOOD PROCESSING AND DISTRIBUTION. THIS PAPER ATTEMPTS TO HIGHLIGHT CERTAIN ROLES WHICH IRRADIATION CAN PLAY IN FACILITATING THE WIDER DISTRIBUTION OF FRESH-CHILLED, CHILLED PREPARED AND FROZEN FOODS TO SATISFY INCREASINGLY STRICT REGULATIONS AND CONSUMER DEMANDS. IRRADIATION COMPETITOR TO REFRIGERATION.

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Pages: 50-61

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Details

  • Original title: IRRADIATION -A NEW CHALLENGE TO REFRIGERATION OF FOOD.
  • Record ID : 1992-2286
  • Languages: English
  • Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
  • Publication date: 1991/08/10
  • Document available for consultation in the library of the IIR headquarters only.

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