The benefits of food irradiation to the public health have beendescribed extensively by organizations such as the Centers forDisease Control and Prevention in the USA and the World HealthOrganization. The American Medical Association and the AmericanDietetic Association have both endorsed the irradiation process.Yet the potential health benefits of irradiation are unknown tomany consumers and food industry representatives who are wary ofirradiated foods due to myth-information from"consumer-advocate" groups.This updated second edition of Food Irradiation Research andTechnology reviews the latest developments in irradiationtechnologies as they are applied to meat, seafood fish, fruits,vegetables and nuts. Experts from industry, government, andacademia define the basic principles and public health benefits ofirradiation.New chapters in this edition address irradiation chemistry,including furan formation due to irradiation, irradiation ofpackaging materials, processing irradiation technologies andparameters, and ready-to-eat meat products. Coverage of safety andquality of fresh fruits and vegetables, phytosanitary applicationsand consumer acceptance has been expanded to address recentinterest and development.The book is designed to appeal to a broad readership: industryfood scientists involved in the processing of meat and fish, fruitsand vegetables; food microbiologists and radiation processingspecialists; and government and industry representatives involvedin the import and export of food commodities.