The irradiation of food is a low cost, highly effective method of ensuring food safety, and extending shelf life. Public acceptance of irradiation, despite its benefits, however, has been a significant challenge. Irradiation of Food Commodities is the first holistic book that looks not only at the techniques, application and legislation of this method, but also addresses the concern of public opinion.

Part A: Legislation; Legislation on Food Irradiation (EU, US, Canada, Australia, Brazil); Part B: Irradiation Techniques and Materials; Irradiation Techniques; Packaging Materials for Irradiation; Part C: Irradiated Food: Detection and Risk Assessment; Irradiation Detection; Risk Assessment of Irradiated Foods; Part D: Applications of Irradiation on Foods of Animal Origin; Applications of irradiation on meat and meat products; Irradiation of poultry and eggs; Application of irradiation on milk and dairy Products; Effect of irradiation on fish and seafood; Proteins; Part E: Applications of irradiation of foods of plant origin; Irradiation of Cereals; Irradiation of Fruits and Vegetables; Irradiation of insects-Disinfestation; Carbohydrates; Part F: Other applications of irradiation; Irradiation of edible films of plant and animal origin; Potential uses of irradiation; Part G: Consumer opinion; Consumer behavior toward irradiated food