The Experts below are selected from a list of 258 Experts worldwide ranked by ideXlab platform
Peter B Roberts - One of the best experts on this subject based on the ideXlab platform.
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Food Irradiation standards regulations and world wide trade
Radiation Physics and Chemistry, 2016Co-Authors: Peter B RobertsAbstract:Abstract There is an established framework of international standards for Food Irradiation covering human health, plant protection, labelling, dose delivery, quality assurance and facility management. Approximately 60 countries permit Irradiation of one or more Food or Food classes. National regulations are briefly reviewed. Decontamination of spices, herbs and condiments remains the single largest application of Irradiation. However, in recent years the market for irradiated fresh and processed meat has become firmly established in several countries including China and the USA. At least 10 countries have recently established bi-lateral agreements for trade in irradiated fresh fruits and vegetables using phytosanitary Irradiation. Irradiated fresh produce volumes now exceed 20,000 t per year. Rationalization and greater consistency in labelling regulations would be advantageous to the future growth of applications of Food Irradiation.
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Regulatory aspects of Food Irradiation in the Asia–Pacific region
Radiation Physics and Chemistry, 2000Co-Authors: Peter B RobertsAbstract:Abstract The latest information on the countries in the Asia/Pacific region with approvals for Food to be irradiated is provided. Differences in the type of regulations used are contrasted. However, progress has been made towards greater uniformity in regulations based around the Codex General Standard for Irradiated Food. Australia and New Zealand instituted, respectively, a moratorium and a ban on Food Irradiation in 1988. Australia has proposed a new draft Standard for Food Irradiation and this is the subject of public discussion under the Australia New Zealand Food Authority. The draft Standard is a prohibition with the possibility of exemptions being given on a case-by-case basis. Some details of the draft Standard are provided.
Cs Mohácsi-farkas - One of the best experts on this subject based on the ideXlab platform.
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Food Technologies: Food Irradiation
Encyclopedia of Food Safety, 2014Co-Authors: J. Farkas, D.a.e. Ehlermann, Cs Mohácsi-farkasAbstract:Food Irradiation is a process of exposing Food to ionizing radiations, such as gamma rays, emitted from the radioisotopes 60Co and 137Cs, or, high-energy electrons and X-rays produced by machine sources. Depending on the absorbed radiation dose, various effects can be achieved resulting in reduced storage losses, extended shelf life, and improved parasitological and microbiological safety of Foods. For numerous purposes, Irradiation resembles effects of heat pasteurization and chemical fumigation in its ability to reduce the bioburden of pathogenic organisms in Food. Application fields, efficacy parameters, dose-limiting factors, main technical aspects of Food Irradiation facilities, process control, and legislative status are briefly discussed.
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History and future of Food Irradiation
Trends in Food Science and Technology, 2010Co-Authors: J. Farkas, Cs Mohácsi-farkasAbstract:Treatment of Food by specific ionizing radiations to improve microbiological safety and storability is one of the most extensively studied technology of the XXth century. However, much of the research has been carried out in laboratories and it is still relatively underutilized commercially. Its application potential is very diverse, from inhibition of sprouting of tubers and bulbs to production of commercially sterile Food products. The safety of consumption and wholesomeness of irradiated Food have been extensively studied in international cooperations. Numerous international expert groups set up jointly by the FAO, the IAEA and the WHO, or the Scientific Committee on Food of the European Commission concluded that Foods irradiated with appropriate technologies are both safe and nutritionally adequate. A Codex General Standard for Irradiated Foods and a Recommended International Code of Practice for Radiation Processing of Food have been developed. Specific applications of Food Irradiation are approved by national legislations in over 55 countries worldwide. Commercial use of Irradiation, however, is still limited. In spite of pioneering past R&D activities in Europe and North-America, the utilization of the process growing faster and increasingly, mainly for sanitary purposes, in fast-developing countries in the (South-East) Asian region and some Latin-American countries. Progress in the European Union is decidedly slower. In the EU, Food Irradiation is regulated since 1999 by a General Directive, but its implementing directive, the Community list of EU approved irradiated Foods contains only a single class of items: “dried aromatic herbs, spices and vegetable seasonings”. This slow progress is mainly due to psychological and political factors, misinformation created by various activist groups, and the reluctance to implement the process by the industry is discouraged by such forces. The future of Food Irradiation will depend on an informed public and better understanding of the role the process can play in the control of Food-borne pathogens.
D. Kilcast - One of the best experts on this subject based on the ideXlab platform.
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Food Irradiation: Current problems and future potential
International Biodeterioration & Biodegradation, 1995Co-Authors: D. KilcastAbstract:Food Irradiation is one of a set of processing technologies that can be used to increase the microbiological safety and shelf-life of a wide range of Foods. Ionizing radiation is used to generate highly active chemical species within the Food, which react with DNA. Under normal usage conditions, the Food receives a pasteurizing treatment that gives a valuable reduction in common Food-spoilage organisms and Food pathogens. This review describes how the process is used in practice, including the benefits and limitations. The nature of changes to Food components are outlined, together with the development of detection methods practical that utilize these changes. The legislative position of Food Irradiation is outlined, with the specific example of the introduction of the technology within the UK. The reasons for the slow uptake in the use of the technology are discussed, and the problem of consumer acceptance is addressed.
Gary James Luckman - One of the best experts on this subject based on the ideXlab platform.
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Food Irradiation: regulatory aspects in the Asia and Pacific region
Radiation Physics and Chemistry, 2001Co-Authors: Gary James LuckmanAbstract:Abstract Irradiation treatment of Food is becoming an increasingly accepted processing option for countries in the Asia Pacific region wishing to meet growing sanitary and phytosanitary requirements in international trade. There remain however, large differences between the regulatory requirements in the countries in this region. This paper gives an outline on existing Food Irradiation regulations in the separate countries of the Asia Pacific region. New developments such as the recent decision by the Australia New Zealand Food Authority to start assessing applications for Food Irradiation treatment are discussed. Australia's intention to regulate the export of Food treated by Irradiation will also be outlined. Details of the decision to harmonise Food Irradiation regulations by 13 countries in the Asia Pacific region based on conformance with Codex requirements is outlined. The likelihood of other Asia Pacific countries enacting similar harmonisation of their regulations will be examined. Future development such as certification of Irradiation as a sanitary treatment for Food are discussed. The expected result of these initiatives is a likely increase in irradiated Foods traded within the Asia Pacific region.
P. Eng - One of the best experts on this subject based on the ideXlab platform.
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Food Irradiation: Technology transfer in Asia, practical experiences
Radiation Physics and Chemistry, 1993Co-Authors: Peter Kunstadt, P. EngAbstract:Abstract Nordion International Inc., in cooperation with the Thai Office of Atomic Energy for Peace (OAEP) and the Canadian International Development Agency (CIDA) recently completed a unique Food Irradiation technology transfer project in Thailand. This complete Food Irradiation technology transfer project included the design and construction of an automatic multipurpose Irradiation facility as well as the services of construction and installation management and experts in facility operation, maintenance and training. This paper provides an insight into the many events that led to the succesful conclusion of the world's first complete Food Irradiation technology transfer project.
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Economics of Food Irradiation
Radiation Physics and Chemistry, 1993Co-Authors: Peter Kunstadt, P. Eng, Colyn Steeves, Daniel BeaulieuAbstract:Abstract The number of products being radiation processed worldwide is constantly increasing and today includes such diverse items as medical disposables, fruits and vegetables, spices, meats, seaFoods and waste products. This range of products to be processed has resulted in a wide range of irradiator designs and capital and operating cost requirements. This paper discusses the economics of low dose Food Irradiation applications and the effects of various parameters on unit processing costs. It provides a model for calculating specific unit processing costs by correlating known capital costs with annual operating costs and annual throughputs. It is intended to provide the reader with a general knowledge of how unit processing costs are derived.