Detection Methods For Irradiated Foods

MCMURRARY, C; STEWART, E; GRAY, R; PEARCE, J

ISBN 10: 0854047700 / ISBN 13: 9780854047703

Published by Royal Society of Chemistry, 1996

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Synopsis:

Food irradiation is a process which can improve the quality of food and extend its shelf-life. As awareness of the potential for irradiating foods has grown in recent years, so has the consumer's insistence on the right to choose whether or not they eat such food. The ability to reliably identify irradiated foods is fundamental to ensuring that right can be enforced. Detection Methods for Irradiated Foods provides an up-to-date account on the scope and limitations of the analytical methods currently available. A variety of methods are described, including the use of ESR spectroscopy, thermoluminescence, radiation-induced alkycyclobutanones and hydrocarbons, and the DNA comet assay which has been applied to a range of foods from spices to mechanically recovered meat. Such is the rapid progress which has been made in this field in recent years that five of the detection methods described in the book are currently being considered as Official European Standards by the EC. This new book draws together all the known methods for detecting irradiated foods, both conventional and new, and will act as an authoritative guide to all analytical scientists and food chemists who are interested in this important and topical subject.

Review: "...Especially recommended to all analytical scientists and food chemists dealing with this topic." * Food Technology and Biotechnology No 4 1997 * ..."An excellent review of state-of-the-art methods to detect irradiated foods ... very informative and interesting." * Food Biochemistry Vol 22 No 2 * "... a well-documented review of a timely subject" * Radiation Physics and Chemistry, Vol 53, 1998, 683-684 *

Bibliographic Details

Title: Detection Methods For Irradiated Foods
Publisher: Royal Society of Chemistry
Publication Date: 1996
Binding: Hardcover
Condition: New