Preface This reference guide is intended for anyone who requires go to Dr Paisan Loaharanu, Joint FAO/AEA Division a source book on food irradiation, including those in the for Nuclear Techniques in Food and Agriculture, for his manufacturing and retail industries, and teachers and help and comments, and for contributing the Foreword

Introduction Trends in food spoilage and sa ther than falling, year by year(e.g. Foods deteriorate as a result of phys hanges, the activities of enzymes and of micro- r approximately doubled between 1983 organisms (Table I). In addition, post-harvest losses in the UK, with substantial economic consequences

How to use the reference guide Key aspects relating to food irradiation are listed irradiation the range of currently applied and alphabetically. a full list of entries can be found at the ' emerging servation technologies. Each entry end of the book, headings are also classified into: Main in the refer

Foreword plinary nature of food irradiation, involv. This reference guide is an ABC on food irradiation on ing branches of science such as microbiology, chemistry, the one hand and an encyclopedia of food irradiation on physics and nuclear technology, toxicology and nutri- the other. The authors have painstakingly compiled all

Food irradiation A Reference Guide Formerly Senior Research Scientist, Leatherhead Food RA, UK G W Gould BSc, MSc, PhD Formerly Senior Research Microbiologist, Unilever Research, UK WOODHEAD PUBLISHING LIMITED

Entries Main entries in bold type Additives Beetroot Adenovirus. see viruses Benzo(a)pyrene quinone flatoxin. see moulds Blackberry, see beries Blackcurrant see berries Itermaria, see Moulds

Entries by category Main headings JECFI Codes of practice Codex Alimentarius, see Codes of practice Legislation Combination treatment Market trials Micro-organisms -relative resistances

Contents Part 1 Refrigeration and meat quality 1 Microbiology of refrigerated meat 1.1 Factors affecting the refrigerated shelf-life of meat 1.1.1 Initial microbial levels 1.1.2 Temperature

342 Index bowl chopping 178, 179 and chilling 73-4 brittleness of frozen meat 180 and conditioning 74-5 bulk storage rooms 224 and freezing 76 and frozen storage 76-8 80-1 live animal factors 73 calpain-tenderness model 5

ad Publishing Limited, Abington Hall, Abington Published in North America by CRC Press LLC, 2000 Corporate Blvd, NW Boca Raton fL 33431. US First published 2002, Woodhead Publishing Ltd and CRC Press LLC o The University of Bristol 2002 The authors have asserted their moral rights