Food Preservation and Irradiation

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Microorganisms, parasites and insects are ambiquitos in nature. Some of them are pathogenic and the rest non-pathogenic. Even the very best food manufacturing processes, based on most careful attention to hygiene cannot completely rid the processed foods from microorganism. Food irradiation is a physical process for the treatment of foods akin to convential process like heating or freezing. It prevents food poisoning (salmonellosis), reduces wast-age to contamination and at the same time preserves quality. With the exception of irradiation of spices and dried vegetable substances, which is wide spread, other applications of food irradiation technology remain marginal. Misconceptions about whether irradiation food is safe to eat and how irradiation can complement or replace other methods of food preservation are largely responsible for the above situation. Besides the beneficial result of food irradiation are not generally available to individual consumers, families and societies. Today enormous food losses is one of the main problems confronting developing countries, tropical countries in particular, like India, where insect infestation and microbial ingress confront their post harvest agriculture and products. Through timely irradiation, these unwarranted losses can be greatly reduced. Also the shelf-life of food items can be extended leading to export of the food products on a more sustained basis. Lingering doubts about the safety of irradiation foods have been laid to rest by world renowned Indian scientists like Drs. R.A. Mashelkar and M.G.K. Menon, both FRS.

ABOUT THE AUTHOR S.N. Mahindru

Sh. S. N. Mahindru (b. 1930) is retired Chief Chemist from the Agmark Organisation of the Govt. of India. He has been Chief Consultant, Food Standards and Laws with MDH Ltd. For 13 years. His advice has been sought by several internationally organization dealing with food manufacture and its quality control. He is author of several books. Some have been accepted as standard reference text by the Board for Public Analyst Qualifying Examination under the prevention of Food Adulteration Act. 1954. Sh. S.N. Mahindru is a fellow of several scientific bodies like Institution of Chemist (India), Oil Technologist Association of India as well as Essential Oils Association of India, member of several expert committees of Bureau of India Standards, past president of Association of Food Scientist and Technologist (Delhi Chapter). He was member of National Task Force under Indian Council of Agriculture Research. He has also contributed a chapter entitled “Efficiency of Analytical Techniques” in the internationally acclaimed book “Treatises on Fats, Fatty Acids and Oleochemicals”.

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Bibliographic information

Title
Food Preservation and Irradiation
Author
Edition
Reprint.
Publisher
ISBN
8176489263
Length
viii+231p., Tables; Figures; References; Index; 23cm
Subjects