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Irradiation des produits alimentaires : un guide pour les consommateurs, les décideurs et les médias.

Food irradiation: a guide for consumers, policymakers and the media.

Auteurs : GMA

Type de monographie : Guide/Manuel, Brochure

Résumé

This paper evaluates and explores the science behind some of the most talked about food-related issues of importance to consumers and policymakers. The Food and Drug Administration (FDA) has approved the irradiation of meat and poultry and allows its use for a variety of other foods, including fresh fruits and vegetables, and spices. More recently, the FDA has approved the irradiation of fresh spinach and iceberg lettuce for pathogen control and extension of shelf life. Food irradiation is approved in nearly 40 countries worldwide. Extract from the table of contents: principles and benefits of food irradiation; availability and consumer acceptance, nutritional value, sensory quality and safety of irradiated foods; identification and detection, food packaging, labelling of irradiated foods; regulatory status of food irradiation. This guide can be downloaded from: www.gmabrands.com/publications/SPP_Irradiation5.pdf.

Détails

  • Titre original : Food irradiation: a guide for consumers, policymakers and the media.
  • Identifiant de la fiche : 2009-1387
  • Langues : Anglais
  • Sujet : Réglementation
  • Édition : Gma (grocery manufacturers association) - États-unis/États-unis
  • Date d'édition : 2009
  • Source : Source : 18 p. (21 x 29.7); fig.; tabl.; ref.

Indexation